Garlic Herb Bubble Loaf Recipe
Garlic Herb Bubble Loaf Recipe photo by Taste of Home
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Garlic Herb Bubble Loaf Recipe

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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.
MAKES:18 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 35 min.
MAKES: 18 servings


  • 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
  • 1/4 cup butter, melted
  • 4 garlic cloves, minced
  • 1/4 teaspoon each dried oregano, thyme and rosemary, crushed

Nutritional Facts

1 serving: 141 calories, 6g fat (3g saturated fat), 12mg cholesterol, 230mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 3g protein.


  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 (18 servings).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Garlic Herb Bubble Loaf in Quick Cooking September/October 2000, p29

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brandhorstb User ID: 4248507 256467
Reviewed Nov. 6, 2016

"I used leftover French onion dip instead of plain sour cream and my family loved it! Glad I baked it in a stoneware pan as the bottom got golden brown. It may have burnt in a metal pan. I will try baking at 350 degrees next time."

TriciaAG User ID: 8247097 255972
Reviewed Oct. 26, 2016

"I made this recently for our family Sunday meal with my sister and her family. We all agreed that it was 'OK', but it didn't knock our socks off. Garlic powder might be a better choice than fresh, as the garlic taste was not noticeable."

Nitacava User ID: 8606227 255618
Reviewed Oct. 19, 2016

"Really liked the bread. I used frozen bread to save time and it worked beautifully. Thank you for sharing."

Deaconrosey User ID: 7963861 255608
Reviewed Oct. 18, 2016

"Can you make this in a loaf bread?

Love this recipe very tasty but too much time doing 36 pieces"

teryn69 User ID: 6818421 255605
Reviewed Oct. 18, 2016

"@Christine, heat your water to 120 degrees, put in a bowl and stir in yeast and sugar. Let it sit about 5 minutes till frothy. Add the flour, salt, sour cream and melted butter. Knead about 8 minutes, adding flour if needed, or water if it appears to be dry. You can also do the kneading in a stand mixer if you have one, just make sure you proof the yeast as I said above first. Then follow the rest of the instructions as written. Hope this helps."

Christine User ID: 8956168 255557
Reviewed Oct. 17, 2016

"I want to make this, but I do not own a bread maker. Do you have alternative directions?"

AmandaLG User ID: 7486505 244165
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."

Willieswifejw User ID: 7407016 27810
Reviewed Aug. 8, 2014

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

Sakkano User ID: 6358809 74510
Reviewed Nov. 20, 2011

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

mel7445 User ID: 3057977 203779
Reviewed Dec. 23, 2010

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

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