09/07/2015 Savory Bubble Loaf

Savory Bubble Loaf

Recipe Courtesy of Cindy Schumacher

3 to 3 ½ cups all-purpose flour
2 Tablespoons sugar
1 teaspoon salt
1 pkg. active dry yeast
1 1/4 cups milk
2 Tablespoons oil
1 egg
1/3 cup margarine or butter, melted


2 Tablespoons grated Parmesan cheese
1 Tablespoon sesame seed
½ to 1 teaspoon garlic salt
½ teaspoon paprika

Lightly spoon flour into measuring cup; level off.

In a large bowl, combine 1 ½ cups flour, sugar, salt, and yeast; blend well.

In small saucepan, heat milk and oil until very warm.

Add warm liquid and egg to flour mixture. Blend at low speed until moistened.

Beat 3 minutes at medium speed.

Stir in an additional 1 ¼ to 1 ½ cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in ¼ to ½ cup flour until dough is smooth and elastic, about 2 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 45 to 60 minutes.

Punch down dough several times to remove all air bubbles. Shape dough into melted butter.

Place half the balls in ungreased 12-cup fluted tube pan.

Combine topping ingredients; sprinkle half over layer of balls.

Repeat with remaining balls, and pour any remaining butter over balls.

Sprinkle with remaining topping. Cover and let rise in a warm place until light and doubled in size, about 30 to 45 minutes.

Heat oven to 375 degrees. 

Bake 25 to 30 minutes or until golden brown and loaf sounds hollow when lightly tapped.

Cool in pan 5 minutes. Remove and serve warm.