Garlic Bubble Loaf Recipe
- 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
- 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.
1 serving (1 slice) equals 131 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 185 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.
Reviews for Garlic Bubble Loaf
"Gorgeous recipe! The bread was so delicious. I did it in a tube pan and it worked perfectly!"
"Delicious! The only change I made was to put fresh garlic through a press and use it instead of garlic powder. Yum!"
"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."
"this was a hit at the dinner table with my pasta pizza dinner,"
"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??"
"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."
"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."
"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!!!"
"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!"
"I have made this bread on several occasions. Instead of all the cutting and dividing, I pull the dough apart and roll it in my hands about the size of golf balls and pile it in the pan. More like a monkey bread. Either way it is DELICIOUS!!!!!!!"
"The directions are easy but cutting was not explained as easily. Divide the entire dough into 4 sections. then divide each of the four sections in half. Now take each (1/2 of the qtr) and slice them to 4 pc's. You will get 32 pcs. And, yes, it does sound VERY good. May make it tonight!"
"If you cut each loaf into 16 (1 being a "serving") slices of approximately 1/2", you would get 32 "servings". I think that the reason the pieces should be 48 is because it would be more buttery and fun to eat. But of coarse, this is just my guess. I will make this today, because we just happen to be having spaghetti tonight. I will rate this right now as a 5, because it has everything "good"."
"My guess is that each "fourth" of the original ball of dough is divided into eight (8) pieces, NOT twelve (12). That's how you get 32 servings, rather than the 48 you'd get if following the directions. Looking forward to trying this."
"I agree the forming instructions are not clear, but I think it is divided into fourths because it is easier to handle that way instead of dividing it into halves and then the halves into 24 pieces. I am going to try this, but will likely cut the recipe in half...."
"This recipe looks delicious and I would love to try it, but it is not clear. Directions lead me to believe that dough should be divided into fourths, but that only 2 of the subdivided fourths are placed into bread pans. Please advise."
"i make this recipe with the small frozen dinner rolls and put minced fresh garlic in the butter - works like a dream!! So even though I cheat a little I still rate it 5 stars as it is a delicious recipe!!!!"