From the farm to the kitchen…
I made Garlic Bubble Bread to go along with girl’s night Perfect Cheesy Pasta Bake. The bread was the hit of the party. (What can I say, we love butter and carbs!)
This recipe calls for one pound of frozen bread dough. My grocery store didn’t have exactly that, but it did have frozen dinner roll dough. Worked great!!
This recipe also calls for both garlic powder, and garlic salt. Use them. Love them. Yum.
It does take a little bit of time, though, so plan ahead!
First, thaw the bread (roll) dough according to package directions.
Then cut it up into bite-sized pieces. I cut each roll into 4-5 pieces. (This ends up being a super-savory version of the sticky-sweet pull-apart Monkey Bread. A fantastic variation on a theme!)
I started to run low on my melted butter mixture when I was about half-way through the dough-dunking. I melted another 1/4 cup (1/2 stick) and added it to the mix. This was a little too much, and I had extra left over. So I poured it over the top of the loaf pan. (We also love our butter!)
Let the dough rise for about an hour, until doubled in size. Mine didn’t rise very well – I had the air conditioning cranked in my house, and it was on the chilly side. I moved the pan closer to the pre-heating oven for the last 15 minutes, and the rising went much better then.
The extra butter bubbled up over the sides of the bread in the corners of the pan, and the pieces on the bottom were so buttery delicious!
We all loved this bread, and I have already had requests for the recipe, and to make it again! I will definitely make this again!
Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store. If you would like to see other great recipes, check out www.realfarmwivesofamerica.com.