Garlic Bubble Loaf

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   Garlic Bubble Loaf
1 Package dry yeast
 1/4 cup warm water
 2 cups milk
 2 Tablespoons sugar
 1 Tablespoon shortening
 2 teaspoons salt
 6 1/4 to 6 1/2 cups flour
 1/2 cup melted butter or margarine
 2 Tablespoons dried parsley flakes
 2 teaspoons garlic powder
 In a mixing bowl, dissolve the yeast in the warm water and let stand for five minutes.
 Add milk, sugar, shortening, salt, and 2 cups flour. Beat until smooth, then stir in enough of the remaining flour to make a soft dough.
 Turn the dough out onto a floured surface and knead it until it becomes smooth and elastic. This should take about six to eight minutes.
 Now the dough goes into a greased bowl and is turned over once to grease the top and then covered.
 After about an hour in a warm place the dough will have risen until it has doubled in size. While waiting for the dough to rise, combine the melted butter or margarine, the parsley flakes, and the garlic powder, in another bowl.
 When the dough has risen to double it's original size, punch it back down and divide it into fourths.
 Each of the fourths then gets divided into twelve pieces.
 Grease 2 loaf pans.
 Now roll each piece of dough into a ball, dip it into the butter mixture, and put it into one of the loaf pans. Alternate pans until you run out of dough.
 Pour the remaining butter/parsley/garlic mixture over the dough. Cover and let rise util doubled (About a half hour).
 Bake at 375 degrees for 35-40 minutes or until golden brown.
 Cool for 10 minutes, remove from loaf pans, serve with dinner while still warm.
 Side Notes
 This is a pull-apart bread that should be part of a family gathering such as a sunday dinner. It doesnt get sliced, it gets plated whole and placed at the center of the table so all interested parties may tear off as much as they'd like.
 There are great differences between powdered garlic that has been recently purchased and that with has been sitting on someones spice rack for months. One should always use the freshest spices available when cooking.

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DIYASUB Members Profile Send Private Message Find Members Posts Add to Buddy List Cook Joined: 01 May 2010 Status: Offline Points: 180	Post Options Post Reply Quote DIYASUB Report Post Thanks(0) Quote Reply Topic: Garlic Bubble Loaf Posted: 15 December 2011 at 12:21
	Garlic Bubble Loaf 1 Package dry yeast 1/4 cup warm water 2 cups milk 2 Tablespoons sugar 1 Tablespoon shortening 2 teaspoons salt 6 1/4 to 6 1/2 cups flour 1/2 cup melted butter or margarine 2 Tablespoons dried parsley flakes 2 teaspoons garlic powder In a mixing bowl, dissolve the yeast in the warm water and let stand for five minutes. Add milk, sugar, shortening, salt, and 2 cups flour. Beat until smooth, then stir in enough of the remaining flour to make a soft dough. Turn the dough out onto a floured surface and knead it until it becomes smooth and elastic. This should take about six to eight minutes. Now the dough goes into a greased bowl and is turned over once to grease the top and then covered. After about an hour in a warm place the dough will have risen until it has doubled in size. While waiting for the dough to rise, combine the melted butter or margarine, the parsley flakes, and the garlic powder, in another bowl. When the dough has risen to double it's original size, punch it back down and divide it into fourths. Each of the fourths then gets divided into twelve pieces. Grease 2 loaf pans. Now roll each piece of dough into a ball, dip it into the butter mixture, and put it into one of the loaf pans. Alternate pans until you run out of dough. Pour the remaining butter/parsley/garlic mixture over the dough. Cover and let rise util doubled (About a half hour). Bake at 375 degrees for 35-40 minutes or until golden brown. Cool for 10 minutes, remove from loaf pans, serve with dinner while still warm. Side Notes This is a pull-apart bread that should be part of a family gathering such as a sunday dinner. It doesnt get sliced, it gets plated whole and placed at the center of the table so all interested parties may tear off as much as they'd like. There are great differences between powdered garlic that has been recently purchased and that with has been sitting on someones spice rack for months. One should always use the freshest spices available when cooking.

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