Cobble Bread

Name: Cobble Bread
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 1 cup warm milk (110° to 115°); 1/2 cup butter, softened, divided; 1-2/3 cups sugar, divided; 1 teaspoon salt; 4-1/2 to 5 cups all-purpose flour; 1/2 cup chopped walnuts; 2 teaspoons ground cinnamon; 1 cup confectioners' sugar; 3 to 5 tablespoons milk

11 ingredients

4 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup butter, softened, divided
1-2/3 cups sugar, divided
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 cup confectioners' sugar
3 to 5 tablespoons milk

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, 1/4 cup butter, 1 cup sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours.
2

Melt remaining butter; pour into a greased 10-in. fluted tube pan. Sprinkle walnuts over bottom of pan. Combine cinnamon and remaining sugar; sprinkle 1/4 cup over nuts.
3

Punch dough down. Divide into six portions; divide each portion into eight pieces. Roll each piece into a ball; dip in remaining cinnamon-sugar. Place in prepared pan. Sprinkle remaining cinnamon-sugar over top. Cover and let rise until almost doubled, about 45 minutes.
4

Bake at 350° for 40-45 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Combine glaze ingredients; drizzle over bread.