Garlic Bubble Loaf Recipe
Garlic Bubble Loaf Recipe photo by Taste of Home

Garlic Bubble Loaf Recipe

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Complete your next spaghetti dinner with this eye-catching loaf. Family and friends will have fun pulling off each rich and buttery piece. The idea for this recipe came from a friend, who received it from her mom. Finding just the right amount of butter involved some trial and error at first...and the same was true for the garlic powder! I ended up tailoring her original recipe to better suit my family's tastes. —Lynn Nichols, Bartlett, Nebraska
TOTAL TIME: Prep: 35 min. + rising Bake: 35 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 35 min. + cooling
MAKES: 32 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 cups warm milk (110° to 115°)
  • 2 tablespoons sugar
  • 1 tablespoon shortening
  • 2 teaspoons salt
  • 6-1/4 to 6-1/2 cups all-purpose flour
  • 1/2 cup butter, melted
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons garlic powder

Nutritional Facts

1 slice: 131 calories, 4g fat (2g saturated fat), 10mg cholesterol, 185mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein


  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt and 2 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. Turn out on 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 doubled, about 1 hour.
  2. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Divide each portion into 12 pieces. In a shallow bowl, combine the butter, parsley and garlic powder. Shape each piece into a ball; dip in the butter mixture. Place in two grease 9-in. x 5-in. loaf pan. Pour any remaining butter mixture over dough. Cover and let rise until doubled, about 30 minutes.
  3. Bake at 375° for 35-40 minutes or until golden brown. Cool for 10 minutes. Remove from pans to wire racks. Serve warm. Yield: 2 loaves.
Originally published as Garlic Bubble Loaf in Country Extra January 1994, p49

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Reviewed May. 7, 2015

"Gorgeous recipe! The bread was so delicious. I did it in a tube pan and it worked perfectly!"

Reviewed Apr. 8, 2015

"Delicious! The only change I made was to put fresh garlic through a press and use it instead of garlic powder. Yum!"

Reviewed Sep. 25, 2014

"I just made this last night and everyone loved it. Next time I would change out the garlic powder for garlic salt. And, I didn't have any butter left to top the loaves, so I would heat up a little more and spread over the top. Also served with marina sauce for an appetizer."

Reviewed Aug. 17, 2014

"this was a hit at the dinner table with my pasta pizza dinner,"

Reviewed Feb. 23, 2014

"VERY TASTY - BUT I' have made this 3 times thus far & it hasn't come out slicable yet. Each one of the "balls" comes off the loaf like "monkey bread"- granted, baking is not my forte - so what am I doing wrong??"

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