This is a recipe I got from my sister-in-law Amy, who got it from Taste of Home. It was part of my Easter dinner this year.
Herbed Bubble Bread
½ cup grated Parmesan cheese
¾ tsp dried thyme
½ tsp dill weed
¼ tsp dried basil
¼ cup butter, melted
2 tsp minced garlic
1 loaf (1 lb.) frozen bread dough, thawed
In a small bowl, combine cheese and herbs. In another bowl, combine butter and garlic; set aside.
Divide dough into 16 pieces. Roll into balls. Coat balls in butter mixture, then dip in cheese mixture. Place in a greased 9x5” loaf pan. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 22-26 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before removing from pan to a wire rack. Serve warm.
Makes 16 servings.
Nutrition Facts: 1 serving equals 110 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 212 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.
I haven't made too many bread recipes, especially the kind with yeast. It intimidates me. So when I first tried this at Amy's house, I didn't think I could make it. But then she told me that it used frozen bread dough, so I thought I would give it a shot. I had never used frozen bread dough before. It was pretty easy to work with.
I changed the herbs a little bit. That's the nice thing about this recipe. It's really easy to change it to your tastes. The Taste of Home recipe called for rosemary and parsley, but I don't like those herbs, so I used more thyme, dill, and basil. Also, I misread the recipe and used garlic powder instead of minced garlic and that worked just fine. (Another reviewer on the Taste of Home website said she had problems with the minced garlic burning near the edges of the pan, so maybe powder is better anyway.)
Mine got a little too brown on the bottom, but that's because I had the rack on the lowest position because the ham was still in there. So make sure your rack is somewhere in the middle of the oven.
The dough balls before rising. I was going to take an "after" pic of them doubled, but I forgot. It was a busy day!
Thanks for the recipe, Amy!