Garlic Bubble Loaf Recipe
Garlic Bubble Loaf Recipe photo by Taste of Home
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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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germanycook User ID: 6411056 226000
Reviewed May. 7, 2015

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

carolanne1210 User ID: 3617870 224459
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!"

relaxitsekindc User ID: 6910391 14940
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."

laurakapocsi User ID: 6267407 14938
Reviewed Aug. 17, 2014

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

SarahV1 User ID: 1709918 14937
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??"

HotMamaJones User ID: 5503319 15669
Reviewed Feb. 23, 2014

"This was a great bread recipe although it does take a lot of time to assemble. I did find that 24 balls per loaf was a bit too much. I would make the same size balls (24 per loaf) but use 18 in each loaf pan and the 12 left over in a smaller loaf pan. Wonderful flavor and my guests raved about it asking for the recipe. I froze one loaf to enjoy later. Oh, I did not have garlic powder so put 3 cloves of garlic through a a press and used that along with fresh parsley which I chopped up fine."

Shafqat User ID: 7515687 9065
Reviewed Feb. 8, 2014


Cnjmystic User ID: 3243196 69230
Reviewed Feb. 7, 2014

"I tried it and when I sliced it, it looked like regular bread except for the smell-(smells garlicky without the taste. Not garlicky enuf. Its a good looking bread unsliced. Otherwise its just bread."

Toonietoad User ID: 7119167 40013
Reviewed Feb. 4, 2014

"Bezzianne I was trying to figure out how to make with already made dough and you solved my problem of how to make it taste great by putting garlic in the butter! How many rolls did you use to make it? I love Rhodes rolls and plan to use those instead of by scratch. I have trouble with my arm due to lymphadema and knew I could not go thru the mixing and kneading.

Thanks Lynn Nichols for great recipe!!!"

SHOK User ID: 5616182 25946
Reviewed Feb. 4, 2014

"Got a question--could this not be done in the breadmaker until you are ready for the punching down and shaping steps? Think I will try it and see. BTW, it sounds delicious!"

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