Garlic & Cheese Bubble Bread

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   Butter, garlic, cheese and little bubbles of fresh baked bread...heaven. Who could resist!? Great served along side pasta, or as a snack. Super simple and quick! You don´t have to make your own dough, buy some pizza dough at your bakery, and it comes together even faster ! Add other spices, basil, oregano, or rosemary. The butter and cheese ratio, is something you will play with....after all more cheese is never a bad thing !





2 teaspoons active dry yeast
1 1/3 cups warm water
2 Tbsp. extra-virgin olive oil
2 tsp. salt
3 1/2 cups all purpose flour

1/4-1/2 cup butter, melted
1 Tbsp.chopped parsley
2 cloves garlic, minced
1/4 cup Parmesan cheese, grated
1 cup grated cheese (of your choice

In a large bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy.
Mix in the olive oil, salt, and flour.
Knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes.
Place dough to a lightly oiled bowl and cover with a clean kitchen towel.
Allow it to rise for 1 1/2 to 2 hours, or until dough is doubled in size.
Put the bowl in a warm place.


In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
Once dough has risen, remove the towel, and punch down the dough.
Pull off small pieces of dough (about tablespoon size), coat in garlic butter mixture, and place in the bottom of a bundt pan/pyrex/tube pan. Repeat this process until you have layered the bottom of the pan with dough balls.
Sprinkle on  Parmesan cheese and grated cheese.
Repeat  layers of coated dough balls in the pan, followed by the remaining cheese.
Cover the pan with a clean towel and allow it to double in size, approx. 20-30 minutes.
Preheat oven to 180//350 degrees F.
Bake for 25 to 30 minutes, or until bread is golden brown.
Turn pan upside over a plate. Serve hot with a side of marinara sauce.


****you can use store bough pizza dough/ bread dough

***** add any other spices you like..



recipe source

Comments

  1. LikasNovember 22, 2013 at 2:27 PM

    Acho que vou experimentar fazer esta delicia este fim de semana. Depois conto-te tudo.

    ReplyDelete

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