Herb Bubble Bread Recipe
Herb Bubble Bread Recipe photo by Taste of Home

Herb Bubble Bread Recipe

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“This bread is an absolute must! I never have leftovers. Fun to eat and delicious to enjoy, this recipe will be hit with any crowd. Joan Anderson - West Covina, California
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min. + cooling
MAKES: 16 servings

Ingredients

  • 1/2 cup grated Parmesan cheese
  • 3/4 teaspoon dried parsley flakes
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon each dried thyme, basil and rosemary, crushed
  • 1/4 cup butter, melted
  • 2 teaspoons minced garlic
  • 1 loaf (1 pound) frozen bread dough, thawed

Nutritional Facts

1 piece equals 110 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 212 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. In a small bowl, combine cheese and seasonings. In another bowl, combine butter and garlic; set aside.
  2. Divide dough into 16 pieces. Roll into balls. Coat balls in butter mixture, then dip in cheese mixture. Place in a greased 9-in. x 5-in. loaf pan.
  3. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 22-26 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 16 servings.
Originally published as Herb Bubble Bread in Simple & Delicious March/April 2009, p59

Nutritional Facts

1 piece equals 110 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 212 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Herb Bubble Bread

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 13, 2013

"I love this bread! I had to make another batch of the cheese mixture because I ran out halfway through coating the dough balls. I used fresh grated parmesan, fresh garlic, and about 1/2 tsp. of fresh rosemary, minced very finely, in the mixture with the other herbs. I didn't have any problem with the garlic burning, as another person did. Maybe it matters what type of pan you use? I used a glass pan. I wonder how it would turn out if I made more, smaller dough balls and used a tube pan? I'll try that next time. Super yummy, even cold."

MY REVIEW
Reviewed Dec. 14, 2012

"Excellent excellent excellent rating from any and everyone whose tried it when I've made it. Always a very welcome addition to any meal"

MY REVIEW
Reviewed Sep. 6, 2012

"Very good. Even my finicky nephews kept sneaking back to get more. I would rate 5 stars but my stars are missing....."

MY REVIEW
Reviewed Oct. 10, 2011

"VERY flavourful, we loved it!! It calls for more of the cheese/herb mix then actually required, too much can be over powering so I cut it down a bit."

MY REVIEW
Reviewed Apr. 25, 2011

"This is really good bread. I have never used frozen bread dough before, and since I don't bake, I was a little nervous about it. But it was really easy and turned out great. You can easily change the herbs to suit your tastes. This made a wonderful bread dish for my Easter dinner. I'll definitely be making it again."

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