Wednesday, April 8, 2009

Garlic Bubble Loaf

I have a large collection of Taste of Home recipes and I periodically look through them for new ideas.  I found this recipe and knew, if it turned out right, Kevin would love it.  I halved the recipe and that worked well.  Just be accurate in your divisions of ingredient amounts.  Also, when I dumped the loaf out of the pan, all the little rolls fell apart.  I'm not sure if that's supposed to happen or how this recipe kept it from happening...but it worked out fine for us--Kevin loved it!  All the little pieces were like appetizers or small rolls.  Enjoy!  

1 pkg (1/4 ounce) or 2 and 1/4 tsp. active dry yeast
1/4 cup warm water (110 to 115 degrees)
2 cups milk
2 tablespoons sugar
1 tablespoon shortening 
2 teaspoons salt
6 1/4 to 6 1/2 cups all purpose flour
1/2 cup butter or margarine
1 tablespoon dired parsley (or oregano or something of the like)
2 teaspoons garlic powder (or 1-2 cloves of crushed garlic)

In a mixing bowl, dissolve yeast in warm water.  Let stand for 5 minutes.  Add 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. Combine melted butter, parsley and garlic.  Punch dough down; divide into fourths. Divide each portion into 12 pieces.  Roll each piece into a ball.  Dip into the butter mixture and place in two greased 9x5x3 inch loaf pans.  Pour any remaining butter mixture over the dough.  Cover and let rise until doubled, about 30 minutes.  
Bake at 375 to 35-40 minutes or until golden brown.  Cool for 10 minutes.  Remove from pans and serve warm.  

Yield: 2 loaves

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