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BUBBLY BREAD, WITH HERB AND CHEESE
What a pleasure to see, to taste, to smell. Perfect for today, a rainy, cold ,fall day...
I started with a bread dough, mixed well with the dough hook,
Grease 1 1/2 quart casserole dish or 8 1/2 by 4 1/2 inch loaf pan; set aside.
For dipping the bubbles, mix these ingredients:
4 Tbsp. butter, melted
1/4 cup chopped parsley
3 tsp. finely chopped fresh thyme or 3/4 tsp. dried leaves, crushed
Combine butter, parsley, and thyme in small bowl.
Remove from pan and cool on wire rack 30 minutes.
Serve warm. Store leftover bread in the refrigerator.
Few things to remember, next baking:
1. I am using the bread machine, to kneed and rise the dough. I put all ingredients in the machine pan, add warm milk, melted butter, salt and cheese.
2. Proceed to make bubble after dough cycle, rise again and bake.
3. I prefer to make bigger bubbles, 30, instead of 49, because they are too small and too time consuming. The dough should have 10 by 12 inches rectangular shape, to cut 30 pieces, every 2 inches.