Monday, November 15, 2010

Herb Bubble Bread

This recipe comes from my Aunt Nancy.  It is absolutely delicious and so quick and easy to make whether planned or last minute.  This loaf really reminds me of a savory version of Monkey Bread.

½ cup grated Parmesan Cheese
¾ teaspoon dried parsley flakes
¼ teaspoon dill weed
1/8 teaspoon each dried thyme, basil and rosemary, crushed
¼ cup butter, melted
2 teaspoons minced garlic
1 loaf (1 pound) frozen bread dough, thawed

In a small bowl, combine the cheese and seasonings. In another bowl, combine butter and garlic; set aside.

Divide dough into 16 (or more small) 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.

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 as a pull-apart bread.

Note: May be made with more than one loaf of bread and baked in a bundt pan instead of loaf pans for a pretty presentation.

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