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Garlic Herb Bubble Loaf

 Garlic Herb Bubble Loaf
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
16 ServingsPrep: 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 King Arthur Unbleached 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

2 of 2

Garlic Herb Bubble Loaf (continued)

Directions (continued)

  • pan to a wire rack. Serve warm. Yield: 1 loaf (1-1/2 pounds 16
  • slices).
Nutritional 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.