This Herb Bubble Bread is a comforting, savory delight that combines the softness of yeast bread with the crunch of garlic, herbs, and Parmesan. The dough is rolled into small, walnut-sized balls, dipped in melted butter, and layered in a casserole dish with a fragrant mix of rosemary, thyme, and paprika. As it bakes, the bubbles puff up and fuse together, creating a unique texture that is crisp on the outside and tender within. The rich aroma of garlic and fresh herbs fills the kitchen, making it an irresistible treat. It pairs beautifully with creamy soups, stews, or as a side dish for roasted meats. This recipe is ideal for family gatherings, cozy weeknight dinners, or holiday feasts where warm, fresh bread is always welcome at the table.
Herb Bubble Bread
Description
This Herb Bubble Bread is a comforting, savory delight that combines the softness of yeast bread with the crunch of garlic, herbs, and Parmesan. The dough is rolled into small, walnut-sized balls, dipped in melted butter, and layered in a casserole dish with a fragrant mix of rosemary, thyme, and paprika. As it bakes, the bubbles puff up and fuse together, creating a unique texture that is crisp on the outside and tender within. The rich aroma of garlic and fresh herbs fills the kitchen, making it an irresistible treat. It pairs beautifully with creamy soups, stews, or as a side dish for roasted meats. This recipe is ideal for family gatherings, cozy weeknight dinners, or holiday feasts where warm, fresh bread is always welcome at the table.Ingredients
Directions
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Lightly grease a 2-2.5 quart deep round casserole dish.
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In a large bowl, combine 1 cup of flour, sugar, salt, and yeast.
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In a small saucepan, heat milk and vegetable oil until very warm (120-130°F).
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Add the egg and warm liquid mixture to the flour mixture. Using an electric mixer, beat for 30 seconds at low speed, then 3 minutes at medium speed.
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With a wooden spoon, stir in the remaining flour to make a soft dough.
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Turn dough out onto a lightly floured board. Knead until smooth and elastic, about 1-2 minutes.
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Place dough in a warm greased bowl, turning to grease the top. Cover and let rise in a warm place, free from drafts, until doubled in bulk, 45-60 minutes.
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Punch down the dough. Pinch off walnut-size balls of dough and dip each ball in melted butter.
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Place the buttered dough balls in the prepared casserole dish, forming one single layer.
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In a small bowl, combine Parmesan cheese, sesame seeds, garlic salt, paprika, parsley, rosemary, and thyme.
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Sprinkle half of the seasoning mixture over the first layer of dough balls.
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Make a second layer of buttered dough balls on top. Pour the remaining melted butter over the bubbles and sprinkle with the remaining seasoning mixture.
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Cover and let rise in a warm place, free from drafts, until light and the bubbles almost reach the top of the casserole, 30-45 minutes.
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Just before the rising time is up, preheat the oven to 400°F.
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Bake for 25-30 minutes, or until the top sounds hollow when lightly tapped.
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Cool in the pan for 10 minutes; loosen from the pan with a spatula and remove. Serve warm.
Note
For best results, ensure the milk and oil mixture is not too hot, or it may kill the yeast.
You can substitute fresh herbs for dried; use three times the amount of dried herbs if using fresh.
This bread pairs excellently with tomato soup, chicken noodle soup, or as a side for roasted chicken.
Leftovers can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage.
