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Garlic Herb Bubble Loaf Recipe

Garlic Herb Bubble Loaf Recipe

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
TOTAL TIME: Prep: 25 min. + rising Bake: 35 min. YIELD:16 servings

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 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

  • 1. 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).
  • 2. 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 9x5-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes.
  • 3. Bake at 375° for 35-40 minutes or until golden brown (cover loosely with foil if bread browns too quickly). Remove from pan to a wire rack. Serve warm. Yield: 1 loaf (1-1/2 pounds 16 slices).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts

1 piece: 140 calories, 6g fat (4g saturated fat), 16mg cholesterol, 269mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 4g protein

Reviews for Garlic Herb Bubble Loaf

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MY REVIEW
Reviewed Feb. 20, 2016

"My family and I love this recipe, I brought it to Christmas dinner and was told to just plan on bringing it again and again! It is soft and moist with a good combination of herbs and butter."

MY REVIEW
Reviewed Aug. 8, 2014

"Yummy! I changed out the butter with olive oil. It was delicious!"

MY REVIEW
Reviewed Nov. 20, 2011

"I used this recipe as a base to make a pizza crust. It's always been bery tasty"

MY REVIEW
Reviewed Dec. 23, 2010

"Very easy and delicious! I made a batch to go with lasagna, and these were well received."

MY REVIEW
Reviewed May. 12, 2010

"I really like this bread. It has a nice flavor and is pretty good all around. When I make the butter stuff, I leave out the rosemary since I never have it-it still turns out very yummy. I have also just made it in a regular 13x9 pan, with a single layer-so more like garlic herb rolls but...I like it that way, plus it doesn't take as long to bake!"

MY REVIEW
Reviewed Nov. 8, 2009

"Our family loved it. I substituted onion power for rosemary. Served with pizza casserole and dipped bread in warm spaghetti sauce. A big hit with the kids."

MY REVIEW
Reviewed Aug. 26, 2009

"This one is a hit at my house. Have shared it with the neighbors and they love it also. Quick to fix and wonderful with fresh herbs from the garden. I stir the dough instead of digging out the bread machine and it still turns out great."

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