Easy Pull Apart Bubble Bread Loaf Recipes

GARLIC BUBBLE LOAF

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt and 2 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. Turn out on a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into fourths. Divide each portion into 12 pieces. In a shallow bowl, combine the butter, parsley and garlic powder. Shape each piece into a ball; dip in the butter mixture. Place in 2 grease 9x5-in. loaf pan. Pour any remaining butter mixture over dough. Cover and let rise until doubled, about 30 minutes. , Bake at 375° until golden brown, 35-40 minutes. Cool for 10 minutes. Remove from pans to wire racks. Serve warm.

PULL-APART BREAD

Steps:

• Spray a 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with the cooking spray. In a large bowl, stir 1 1/2 cups of the flour, the sugar, salt and yeast until well mixed.
• In a 1-quart saucepan, heat the milk and 1/4 cup butter over medium-low heat, stirring frequently, until very warm and an instant-read thermometer reads 120°F to 130°F. Add the milk mixture and the egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 3 minutes, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, 1 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
• Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
• Place 1/4 cup butter in a small microwavable bowl; cover with a microwavable paper towel. Microwave on High 30 to 50 seconds or until melted.
• Shape the dough into 24 balls. Dip each ball of dough into the melted butter. Layer evenly in the pan. Cover bowl loosely with plastic wrap; let rise in a warm place 20 to 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough. Remove plastic wrap.
• Move the oven rack to a low position so that tops of the pans will be in the center of the oven. Heat the oven to 350°F.
• Bake 25 to 30 minutes or until golden brown. Cool bread in pan 2 minutes. Place a heatproof serving plate upside down on pan; holding plate and pan with pot holders, turn plate and pan over together, then remove pan. Serve bread while warm, pulling it apart with 2 forks or your fingers.

GARLIC HERB BUBBLE LOAF

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.

BLUEBERRY BUCKLE PULL-APART BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously spray a 12-cup fluted tube pan with cooking spray.
• Mix 1/2 cup sugar, flour, 1/2 teaspoon cinnamon, and 1/4 cup melted butter together in a bowl; sprinkle over the greased sides and bottom of tube pan.
• Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.
• Mix 3/4 cup sugar and 1 tablespoon cinnamon together in a bowl. Pour 1/2 cup melted butter into a separate bowl.
• Dip each biscuit piece in the 1/2 cup melted butter; roll in the cinnamon-sugar mixture until well coated. Toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the prepared fluted tube pan. Drizzle with 1/4 cup butter and any remaining butter from dipping.
• Bake in the preheated oven until biscuits are golden brown, 20 to 30 minutes. Cool in the pan for 5 minutes before inverting onto a serving platter.
• Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over warm bread.

BUBBLE LOAF - SAVORY

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".