1 c. warm water (105-115 degrees)
2 pkgs. active dry yeast
1/2 c. sugar
2 tsp. salt
6 tbsp. soft butter
2 eggs
5 c. sifted all-purpose flour

TOPPING:

1/2 c. butter, melted
1/2 c. sugar
2 tsp. cinnamon
1/2 c. seedless raisins
1/2 c. finely chopped walnuts or pecans

Make Loaf: Sprinkle yeast over warm water in very large bowl. Stir until dissolved. Add sugar, salt, butter, eggs, and 3 cups of flour; beat with wooden spoon until smooth. Gradually add remaining flour; mix in last of it with hands. Turn out dough onto lightly floured board. Cover with bowl; let rest 5 minutes. Knead until smooth. Place in lightly greased very large bowl, turning to bring greased side up. Cover with towel; let rise in warm place, free from drafts, until double in bulk. Punch dough down. Turn out onto lightly floured pastry cloth. Divide in half. Shape each half into roll 12 inches long. Cut each roll into 20 pieces. Shape each into a smooth ball. Place layer of balls in bottom of well greased tube pan.

For Topping: Brush balls in pan with melted butter; sprinkle with cinnamon- sugar mixture and sprinkle 2 tablespoons of raisins and 2 tablespoons of nuts over layer. Arrange another layer of balls in tube pan; brush with butter; sprinkle with cinnamon-sugar mixture and sprinkle 2 tablespoons of raisins and 2 tablespoons of nuts over layer. Keep layering bubbles, butter, cinnamon-sugar mixture, raisins, and nuts until all dough and topping is in tube pan.

Cover with towel; let rise in warm place, free from drafts, until double. Bake 40-50 minutes in preheated 375 degree oven.

With spatula, loosen sides of bubble bread. Invert on serving plate; let stand 1 minute before removing pan. Break bubbles apart with a fork. Serve warm.