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
Reviews
Easy and Delicious
Enjoyed making this for my Sunday homemade bread selection. Herbs were not as overpowering as they are with some herb loaves.
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.
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.
Really liked the bread. I used frozen bread to save time and it worked beautifully. Thank you for sharing.
Can you make this in a loaf bread?Love this recipe very tasty but too much time doing 36 pieces
@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.
I want to make this, but I do not own a bread maker. Do you have alternative directions?
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.
Yummy! I changed out the butter with olive oil. It was delicious!