Garlic Bubble Loaf - Most Requested Recipe

For many years, this has been my most requested recipe. I got it originally from a bread list I am on. The original recipe was from Taste of Home Magazine, which I normally don't like. It had herbs in the garlic mixture and my family did not like it that way so I started to fiddle with it.

Until my son began using his own creative way of getting the garlic in the middle of each bubble, it just wasn't the same.

I have to credit him, at the age of 6, with adding the right touch to this recipe. I make a loaf every other week to have with pasta dinner. It is still a big hit with my son. I fiddle with it, here and there, and he doesn't notice the differences. Sometimes I use a bit of whole wheat flour in the mix, sometimes white whole wheat, sometimes some soy flour and some 5 grain blend. Depends on the week. Depends on my mood.

Here is the recipe. Now you can play too -

                     *  Exported from  MasterCook  *

                        Risa's Garlic Bubble Loaf

Recipe By     : adapted from Taste of Home
Serving Size  : 6    Preparation Time :0:00
Categories    : Abm                              Breads, Muffins & Rolls

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sour cream -- room temp
     3/4  cup           lukewarm water -- or more
   1 1/2  ts            sea salt
   2      tb            garlic infused olive oil
   3      tb            Splenda Sweetener
   3      cups          bread flour
   1 1/2  ts            SAF yeast
                        Garlic Mixture:
     1/4  cup           olive oil
   4      cloves        garlic -- minced
                        salt -- to taste

For garlic mixture: Place all ingredients in a microwaveable bowl and heat on HIGH for 1 minute. Remove and let sit.

For bubble loaf: Place all ingredients in bread pan according to manufacturers' directions. Dough cycle.

When cycle is done, remove dough to a floured work surface. Spray a bundt pan (or brownie pan) with cooking spray or brush with olive oil. Preheat oven to 375.

Roll dough out into a rectangle. Cut, with pizza cutter, into 16-20 pieces, about the size of a golf-ball. Roll each into a ball. Flatten each ball, make a mark in the center of each with your thumb (Trev's trick) and then put a tiny bit of garlic mixture into center mark. Like a pierogi or dumpling, fold over the garlic mixture and then roll into a ball.

Drizzle a bit of the garlic mixture (just the oil) into the bottom of the prepped pan. Brush it around. Then place the balls in, as you do them, until the pan is filled. Then with remaining garlic mixture, drizzle it over the garlic rolls. Put little bit of butter all over too, if you wish.

Place in preheated oven. Bake for 1/2 hour. Check at 20 minutes to see if the loaf is browned or not. If not, continue to bake until this happens. Remove pan to wire rack to cool a bit. Then remove loaf carefully, so it doesn't break apart, and let it cool a bit more on the rack.

Serve with pasta dinner, also great with roast chicken.

                   - - - - - - - - - - - - - - - - - -

Sooo good. Smells amazing when baking. Enjoy!