EDITH SCHONBORG’S BUBBLE BREAD

1 1/2 loaves (1 lb each) frozen bread dough* (Bridgeford or other brand name, comes frozen 3/loaves per package)
margarine, melted
pecan halves
cinnamon and sugar mixture
4 tablespoons light Karo corn syrup, divided use

Rub outside of loaves with margarine and place in sealed plastic bad to thaw and rise for 8 to 10 hours.

Make little dough balls ranging in size from a nickel to a half dollar. Dip each dough ball into melted margarine and place in angel-food cake pan** leaving space between balls. Place a pecan half in all spaces in pan. Sprinkle a layer of cinnamon/sugar mixture over entire layer of dough and pecans.

Repeat entire process placing dough balls over pecans and pecan over dough balls two (2) more times. Remember to sprinkle cinnamon/sugar mixture over each layer.

Final layer is just dough balls over pecans and cinnamon/sugar mixture over entire layer. This is to make sure the pecans in third (3rd) layer adhere to cake.

Dribble 2 Tablespoons of Karo Syrup over entire cake, making sure to drips some around edges and center.

Let it rise for at least 10 minutes.

Bake at 350 degrees F for 30 minutes on center rack of oven.

Remove from oven. Dribble 2 more Tablespoons of Karo Syrup over entire cake as before. Let sit 8 minutes. Flip out of pan. If it doesn’t want to come out, reheat for 2 to 3 minutes then dump immediately.

*You can make your own bread dough

**Angel-food cake pan must be solid. The type with the removable bottom will not work.