The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

garlic bubble loaves

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photojess's picture
photojess

garlic bubble loaves

Hi, I'm Jess, and this is my first post.  I've been stalking this site for a while now, and decided to post.  This is a pic of garlic butter bubble loaves, that I made tonight, using a recipe from the Taste of Home, complete baking cookbook.  It was awesome to say the least.  I just bought some King Arthur bread flour and new yeast from our local co-op, and what a difference fresh supplies makes.  I was amazed at the rise of the dough, in the first and second rises.


I'll add the recipe here too, in case anyone would like to drool over a terrific smelling bread!



and the recipe:


2 pkgs of acitve dry yeast, (2 scant Tbsp)
1/4 warm water (110-115 degrees)
2 cups warm milk(110-115 deg)
2 Tbsp sugar
1 Tbsp shortening
2 tsp salt
6 1/4-6 1/2 cups all purpose or bread flour
1/2 cup butter
1 TBsp dried parsley
2 tsp garlic powder

In a large mixing bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt and 2 cups flour, beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto 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.

Punch dough down. Turn onto a lightly floured surface; divide into fourths. Divide each portion into 12 pieces. In a shallow bowl, combine the butter, parsley and garlic powder. Shape each peice of dough into a ball; dip into butter mixture. Place in two greased 9-inx 5 in x3 in loaf pans. Pour any remaining butter mixture over dough. Cover and let rise until doubled, about 30 minutes. (Don't crowd them into the pan. put about 12 (24 total) spaced out in two irregular layers per pan)

Bake at 375 deg for 35-40 min or until golden brown. Cool for 10 minutes. remove from pans to wire racks.


I'm a part time portrait photographer, but love adding food pics to my website blog....it's been fun!


 

Troy Larsen's picture
Troy Larsen

We had friends come over for dinner and she had made something similar - I don't think it had garlic.  But it was really good.  Like a modified monkey bread.

ques2008's picture
ques2008

They look great photojess and welcome to the site.  So you used garlic powder - have you tried using fresh garlic - someone here said that fresh garlic gave her a hard time so your recipe looks interesting.  i'm going to add it to my "to do" list.  thanks for sharing.


i will divide the recipe in half so i don't end up with a large dough :)


thanks again.

photojess's picture
photojess

thanks for the welcome!  I did follow the recipe as written, so I didn't use chopped garlic, although we use a ton of it for cooking.  This dough was incredible to work with.  I've never had such a responsive dough as this recipe for anything I've ever made before.  We had one loaf gone in a dinner with 6 people!

audra36274's picture
audra36274

I thought I had read on here before that fresh garlic retards the rise in the yeast. I could be wrong....


                 Audra

ques2008's picture
ques2008

I read that too audra36274.  She was so frustrated with the fresh garlic.

ques2008's picture
ques2008

I hear you about the dough being responsive.  I love dough that's pliable.  I've been lucky with some recipes, other times I get dough that's either too wet or too dry and so I ruin the proportion of the dry/wet ingrediets and come up with an inferior outcome.


You've inspired me to try your recipe!

ques2008's picture
ques2008

I'm really interested in making these loaves and just have one more question photojess:  when you say "don't crowd them" do you mean that I take a loaf pan, put one layer of balls and then do a second layer of balls on top of the first layer without necessarily duplicating the position of the balls in the 1st layer?


Your photos look like you used a loaf pan - or were they freestanding?

photojess's picture
photojess

yes you are correct in the fact of spacing the bottom 12 out randomly, and then the next 12 placed on top, filling in the nooks and crannies.  I was surprised at how much they expanded again in the second rise.  Each ball really does take up a bunch of room.  These were baked in 9x5 pans.....heck, if they weren't, they'd be huge freeforms!

ques2008's picture
ques2008

thanks for replying.  I'll be trying them soon.  maybe even before the weekend. :)  if 24 balls to a 9x5 loaf pan, that means the size of each ball is roughly that of a golf ball, no - maybe even smaller than a golf ball?

photojess's picture
photojess

smaller than a golf ball to start!

ques2008's picture
ques2008

great stuff.  thanks for replying!

Mini Oven's picture
Mini Oven

First Welcome to TFL.  Your bubble bread couldn't have happened at a better time. 


There are a few ideas rolling around in my head...


Well,   I've been having my fun with bean-bread recipes and would like to cut short a cooking step with the beans by using canned black beans.  My biggest problem is that the pre-cooked beans many times are savory; contain onion, garlic, salt, pepper, etc.   Your post has given me an idea!  I can just plug a small can of black beans right into your recipe!  As the beans make for a soft crumb, water could replace the milk.  Roll the bubbles into thinly sliced pre-boiled garlic then melted butter and then bread crumbs or grated hazelnuts.  Move any exposed garlic to protection between the dough balls and not on top where it can over brown and get bitter.  The parsley could be in the dough where it stays moist.


What do you think?


Mini

photojess's picture
photojess

Glad this was inspiring~


I've seen other recipes using beans, although I haven't tried any.  Could very well do well, I'm not sure.


the thing about using the garlic powder, in the melted butter, is that it blends so well with it, and it's emulsied basically.  I am also pretty sure that if you roll them in anything, the coating is surely going to crack with the expansion. Probably not a big deal, but just wanted to mention it.....these balls of dough get really big when rising, compared to the starting size.


Would love to see pictures, if you do it and change it up.  I think anyone will be really pleased with the recipe.

althetrainer's picture
althetrainer

They look beautiful!  Definitely a keeper for dinner party.  Thanks for sharing!

photojess's picture
photojess

serving those to guests!