Bubbleloafsavory Recipes

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OVERNIGHT BUBBLE BREAD



Overnight Bubble Bread image

One of the easiest and best tasting recipes for breakfast! Remember, when planning to make these, they must rise overnight! My mom made these for us when we were young...I remember waking up to the wonderful aroma of them baking!

Provided by KEMom

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 35m

Yield 6

Number Of Ingredients 5

½ cup pecan halves
18 frozen dinner rolls
1 (3.5 ounce) package cook and serve butterscotch pudding mix
½ cup butter
½ cup brown sugar

Steps:

  • Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
  • Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.
  • In the morning, preheat oven to 350 degrees F (175 degrees C).
  • Bake for 20 to 30 minutes, until golden brown.

Nutrition Facts : Calories 678.6 calories, Carbohydrate 90.6 g, Cholesterol 45.5 mg, Fat 29.6 g, Fiber 3.9 g, Protein 14.7 g, SaturatedFat 11.9 g, Sodium 837.2 mg, Sugar 30.7 g

BUBBLE AND SQUEAK WITH SAUSAGES AND ONION GRAVY



Bubble and Squeak with Sausages and Onion Gravy image

Bubble and squeak is a classic British dish of smashed-up winter vegetables, traditionally made from the Sunday roast leftovers. Use about 60 percent potato to get the right consistency, then whatever vegetables you like - carrots, Brussels sprounts, rutabagas, turnips, onions, leeks or savoy cabbage.

Provided by Jamie Oliver

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds all-purpose potatoes, peeled and cut into chunks
1 1/4 pounds mixed winter vegetables such as carrots, Brussels sprouts, rutabagas, turnips, onions, leeks or savoy cabbage, peeled or trimmed and chopped into equal-sized chunks
Olive oil
2 knobs butter, divided
1 (7-ounce) package vacuum packed chestnuts
6 good quality pork sausages, linked together
6 good quality venison or beef sausages, linked together
Sea salt and freshly ground black pepper
Small bunch fresh rosemary, leaves picked and finely chopped
Nutmeg, for grating
3 red onions, peeled and finely sliced
Few bay leaves
1 tablespoon all-purpose flour
1/2 cup balsamic vinegar
1 cup plus 1 tablespoon good-quality vegetable or chicken stock

Steps:

  • Cook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes. When they're cooked right through, drain and put aside.
  • Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts. When they start to sizzle, add the potatoes and vegetables. Mash the vegetables up in the pan, then pat the mixture into a thick pancake shape. Fry on a medium heat for about 1/2 an hour, checking it every 5 minutes. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over.
  • Preheat the oven and a roasting pan to 425 degrees F.
  • Unravel the pork sausage links and squeeze the filling between them until all 6 sausages are joined together. Do the same to your venison or beef sausages. Pat them to flatten them a bit. Drizzle with olive oil and massage this into your 2 long sausages. Sprinkle over a pinch of pepper, the rosemary and some nutmeg. Put 1sausage on top of the other and roll them up like a licorice wheel! Poke 2 skewers through, in a cross shape, to hold the sausages together.
  • Take the preheated roasting pan from the oven. Drizzle in some olive oil and add the onions. Season, add the remaining butter and stir. Place the sausage wheel on the onions and stick the bay leaves between the sausages. Drizzle with some more oil and roast in the preheated oven for around 40 minutes, or until golden and crisp. When your sausages and onions are done, your bubble and squeak should be ready too. If it still hasn't browned, put it under a hot broiler for 5 minutes.
  • Remove the sausages to a plate and place the pan with the onions on the stove top. Whack the heat up to full and stir in the flour, balsamic vinegar and stock. Bring to the boil and leave to thicken to a nice gravy consistency, stirring every now and then, and season to taste. Remove the skewers and cut the sausages into wedges. Serve the bubble and squeak with a good portion of sausage, a spoonful of onion gravy and perhaps some lovely dressed watercress.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

GARLIC HERB BUBBLE LOAF



Garlic Herb Bubble Loaf image

I adapted an old sour cream bread recipe for this deliciously different pull-apart loaf that smells heavenly while baking. It has a light crust, tender interior and lots of herb and butter flavor. We think it's wonderful with a hot bowl of potato soup. -Katie Crill, Priest River, Idaho

Provided by Taste of Home

Time 1h

Yield 18 servings.

Number Of Ingredients 11

1/2 cup water (70° to 80°)
1/2 cup sour cream
2 tablespoons butter, softened
3 tablespoons sugar
1-1/2 teaspoons salt
3 cups bread flour
2-1/4 teaspoons active dry yeast
GARLIC HERB BUTTER:
1/4 cup butter, melted
4 garlic cloves, minced
1/4 teaspoon each dried oregano, thyme and rosemary, crushed

Steps:

  • In bread machine pan, place the first 7 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough into 36 pieces. Shape each piece into a ball. In a shallow bowl, combine butter, garlic and herbs. Dip each ball in mixture; place in an ungreased 9x5-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 375° for 35-40 minutes or until golden brown (cover loosely with foil if bread browns too quickly). Remove from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 230mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

BUBBLE LOAF - SAVORY



Bubble Loaf - Savory image

This loaf is the best bubble bread I have ever made, it is a pull apart bread that has become another family favorite. It can also be sliced but pull apart in more fun. When my Uncle Jack wants homemade bread this is the one he wants. This bread goes great with any meal that would be served with a garlic bread. Sometimes we just stand around ripping it apart and eating it by itself while it is still warm! Like a pack of mad hungry dogs!

Provided by Chipfo

Categories     Yeast Breads

Time 50m

Yield 1 Loaf, 16 serving(s)

Number Of Ingredients 12

3 -3 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
1 1/4 cups milk
2 tablespoons oil
1 egg
1/3 cup butter or 1/3 cup margarine, melted
2 tablespoons of grated parmesan cheese
1 tablespoon sesame seeds
1/2-1 teaspoon garlic salt
1/2 teaspoon paprika

Steps:

  • In large bowl combine 1 1/2 cups of flour, sugar, salt, and yeast, stir until blended.
  • In a small sauce pan heat milk and oil until very warm, 120°F to 130°F Add warm liquid and egg to flour mixture, stir until moist and beat for 3 minutes on medium speed.
  • By hand stir in additional 1 1/4 to 1 1/2 cups of flour until dough pulls cleanly away from sides of bowl.
  • On a floured surface knead in 1/4 to 1/2 cup of flour until dough is smooth and elastic, 2 to 4 minutes.
  • Place dough in greased bowl covered loosely with plastic wrap and towel, let rise in warm place (85°F) until doubled in size, 45 to 60 minutes.
  • Punch down dough several times to remove all air bubbles.
  • Divide dough into 16 equal pieces and shape into balls.
  • Dip each ball into the melted butter and place half the balls into an ungreased 12 cup bundt pan forming 1 layer.
  • Combine topping ingredients and sprinkle half over the layer of balls.
  • Dip and place other half of balls to form a second layer.
  • Pour any remaining butter over balls and sprinkle with remaining topping.
  • Cover and let rise in a warm place until light and doubled in size (30 to 45 minutes).
  • Heat oven to 375°F.
  • Uncover dough and bake 25 to 30 minutes or until golden brown and sounds hollow when tapped.
  • Cool 5 minutes remove from pan.
  • Prep time does not include for rising of dough.
  • This bread is best served warm out of the oven, if you wanted you could also sprinkle 1/2 teaspoon or so of dried minced onion along with the topping on the FIRST layer, if there are any bread lovers with you be careful or you will know what I mean by "Pack of mad hungry dogs".

CHEESE BUBBLE LOAF



Cheese Bubble Loaf image

This is a great cheesy bread that's fun to take to a potluck or serve as part of a buffet. This is originally from a January 1987 issue of Bon Appetit in the "Cooking for Friends" section.Rising time is not included in prep time.

Provided by Leslie in Texas

Categories     Yeast Breads

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 10

1 1/2 cups milk
2 (1/4 ounce) envelopes dry yeast
2 tablespoons sugar
3 tablespoons unsalted butter, melted
2 1/2 teaspoons salt
4 1/2-5 cups all-purpose flour
2 eggs
2 cups shredded sharp cheddar cheese
1 egg yolk, beaten with 1 t. water (glaze)
1 tablespoon sesame seeds

Steps:

  • Scald milk in small saucepan.
  • Pour into large bowl and cool to 105 to 115 degrees.
  • Sprinkle yeast and sugar over milk; stir to dissolve.
  • Let stand until foamy, about 15 minutes.
  • Stir in melted butter and salt.
  • Using electric mixer, add 2 cups flour to yeast mixture and beat until smooth.
  • Add 2 eggs and cheese and beat until thoroughly combined.
  • Add 2 cups flour and beat until dough is soft.
  • Using wooden spoon, mix in enough additional flour to make a slightly firmer but manageable dough.
  • Turn out onto floured surface and cover with towel; let rest 10 minutes.
  • Knead dough until smooth and elastic, adding additional flour if sticky.
  • Butter large bowl, add dough and turn to coat entire surface.
  • Cover bowl and let rise in warm,draft-free area until doubled, about 45 minutes.
  • Grease large baking sheet.
  • Punch dough down and turn onto lightly floured surface; knead until smooth.
  • Roll into a log and cut into 20 pieces; shape each piece into smooth ball.
  • Place 1 dough ball in center of prepared sheet and then surround with remaining dough balls in concentric circles, with sides touching, forming 1 large circle.
  • Cover; let rise until doubled, about 1 hour.
  • Preheat oven to 350°F.
  • Brush top of loaf with glaze; sprinkle with sesame seeds.
  • Bake until loaf sounds hollow when tapped on bottom, about 30 minutes.
  • Cool on rack.

Nutrition Facts : Calories 194.3, Fat 7.4, SaturatedFat 4.2, Cholesterol 49.6, Sodium 378.4, Carbohydrate 24.2, Fiber 1, Sugar 1.4, Protein 7.4

BUBBLE AND SQUEAK



Bubble and Squeak image

Each year at Christmas, I make sure I have leftovers to make this bubble and squeak on Boxing Day. I like to serve it with cold turkey and salad. This version can be made any time of year, and it's also good served at brunch with sausages. I find it helpful to use an ice cream scoop to divide the potato mixture into portions before flattening them. -Tanya Aggett, Toronto, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 1 dozen.

Number Of Ingredients 9

3 medium potatoes, (about 1 pound) peeled and cubed
3 tablespoons 2% milk
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chopped cabbage
1 tablespoon plus 4 tablespoons canola oil, divided
1 medium onion, finely chopped
2 to 4 tablespoons all-purpose flour

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes with milk, butter, salt and pepper. , Meanwhile, in a small saucepan, bring 4 cups water to a boil; add cabbage. Return to a simmer. Cook until just tender, 3-5 minutes; drain. Stir cabbage into potato mixture. Add enough flour until mixture holds it's shape when squeezed together. , In a large skillet, heat 1 tablespoon oil oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir into potato mixture. With floured hands, shape into twelve 1/2-in.-thick patties. Add remaining oil to skillet and heat over medium heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side.

Nutrition Facts : Calories 227 calories, Fat 16g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 239mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

CINNAMON BUBBLE LOAF



Cinnamon Bubble Loaf image

This yummy cinnamon loaf only looks tricky to make. With Bisquick™ and a few other ingredients that are sure to be in the pantry, it's a total breeze!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 12

Number Of Ingredients 11

2 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
3 1/2 cups Original Bisquick™ mix
1/3 cup granulated sugar
3 tablespoons butter, softened
1/2 cup milk
1 teaspoon vanilla
1 egg
2 tablespoons butter, melted
1/2 cup powdered sugar
2 to 3 teaspoons water

Steps:

  • Heat oven to 375°F. Grease bottom and sides of 9x5-inch loaf pan with shortening or cooking spray. In small bowl, mix 2 tablespoons granulated sugar and the cinnamon; set aside.
  • In medium bowl, stir Bisquick™ mix, 1/3 cup granulated sugar, 3 tablespoons softened butter, the milk, vanilla and egg until soft dough forms.
  • Shape dough into 1-inch balls; roll in cinnamon-sugar. Place dough randomly in pan. Sprinkle with any remaining cinnamon-sugar. Drizzle 2 tablespoons melted butter over dough balls.
  • Bake 25 to 30 minutes or until golden brown. Cool in pan on cooling rack 10 minutes. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle.
  • Loosen sides of loaves from pan; remove loaf from pan to cooling rack. Drizzle glaze over loaf. Serve warm.

Nutrition Facts : Calories 250, Carbohydrate 36 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Slice, Sodium 470 mg, Sugar 14 g, TransFat 1 1/2 g

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From kitchensanctuary.com


CHEAP AND SIMPLE HOMEMADE BUBBLE SOLUTION - THE SPRUCE CRAFTS
2021-01-18 Instructions. Pour 1/2 cup of dish soap into a large cup. Add 1 1/2 cups of water to the dish soap in the cup. Measure 2 teaspoons of sugar and add it to the water/soap mixture. Gently stir your mixture. Go outside and have fun blowing bubbles. If you don't use it all, you can pour it into a tightly sealed container.
From thesprucecrafts.com


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