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Garlic Bubble Loaf Recipe

Garlic Bubble Loaf Recipe

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 YIELD:32 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Garlic Bubble Loaf

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MY REVIEW
germanycook
Reviewed May. 7, 2015

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

MY REVIEW
carolanne1210
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!"

MY REVIEW
relaxitsekindc
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."

MY REVIEW
laurakapocsi
Reviewed Aug. 17, 2014

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

MY REVIEW
SarahV1
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??"

MY REVIEW
HotMamaJones
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."

MY REVIEW
Shafqat
Reviewed Feb. 8, 2014

"Tasty"

MY REVIEW
Cnjmystic
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."

MY REVIEW
Toonietoad
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!!!"

MY REVIEW
SHOK
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!"

MY REVIEW
janetob
Reviewed Feb. 4, 2014

"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!!!!!!!"

MY REVIEW
maggieron1
Reviewed Feb. 4, 2014

"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!"

MY REVIEW
hdunn17
Reviewed Feb. 4, 2014

"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 REVIEW
qwm
Reviewed Feb. 4, 2014

"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."

MY REVIEW
kathidahl
Reviewed Feb. 4, 2014

"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...."

MY REVIEW
apcecchi
Reviewed Feb. 4, 2014

"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."

MY REVIEW
Bezzieanne
Reviewed Feb. 4, 2014

"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!!!!"

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