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Garlic Herb Bubble Loaf Recipe

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I adapted an old sour cream bread recipe for this deliciously different pull-apart loaf that smells heavenly while baking. It has a light crust, tender interior and lots of herb and butter flavor. We think it's wonderful with a hot bowl of potato soup. -Katie Crill, Priest River, Idaho

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16 Servings
Prep: 25 min. + rising Bake: 35 min.

Ingredients

1/2 cup water (70° to 80°)
1/2 cup sour cream
2 tablespoons butter, softened
3 tablespoons sugar
1-1/2 teaspoons salt
3 cups bread flour
2-1/4 teaspoons active dry yeast
GARLIC HERB BUTTER:
1/4 cup butter, melted
4 garlic cloves, minced
1/4 teaspoon each dried oregano, thyme and rosemary, crushed

Directions

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough into 36 pieces. Shape each piece into a ball. In a shallow bowl, combine butter, garlic and herbs. Dip each ball in mixture; place in an ungreased 9-in. x 5-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 1 loaf (1-1/2 pounds 16 slices).

Nutrition Facts: 1 piece equals 140 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 269 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.

Garlic Herb Bubble Loaf published in Quick Cooking September/October 2000, p29

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