Garlic Bubble Loaf
Total TimePrep: 35 min. + rising Bake: 35 min. + cooling
- 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
- 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.
- 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 9x5-in. loaf pan. Pour any remaining butter mixture over dough. Cover and let rise until doubled, about 30 minutes.
- Bake at 375° for 35-40 minutes or until golden brown. Cool for 10 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts1 slice: 131 calories, 4g fat (2g saturated fat), 10mg cholesterol, 185mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein.
May 7, 2015
Gorgeous recipe! The bread was so delicious. I did it in a tube pan and it worked perfectly!
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!
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.
Aug 17, 2014
this was a hit at the dinner table with my pasta pizza dinner,
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??
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.
Feb 8, 2014
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.
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!!!
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!
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