HERB CHEESE BUBBLY BREAD, not my going on "bread baking challenge"


What a pleasure to see, to taste, to smell. Perfect for today, a rainy, cold, fall day!
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I was thinking to start a soup, and this bread came to my thoughts, would go so well with a  hearty soup and a dark red wine!


It is not so difficult to make, it takes a little longer to set up, piece by piece in a buttery pan, but the result is very rewarded!


Ingredients, for the dough:
Slightly changed from Better Homes and Gardens Recipe:

For making bread dough:

1 pkg. active dry yeast
1 tsp. sugar
1 cup warm water (105-115 degrees F.) /milk
3 cups all-purpose flour
1 tsp. salt
 2 Tbsp. vegetable oil / or butter 
 1 cup shredded Monterrey Jack* cheese (4 oz)
* Parmesan, cheddar, or similar cheese can be substituted

I started with bread dough, mixed well with the dough hook,

When the dough is a good mix, silky and elastic, I put it in a bowl, covered, to rise for an hour, to double the ball.

Flat the dough to stretch 8X6 inches,

and start  dividing into 48 squares, cutting to every inch.(see my note)

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 a small bowl.
  Deep each square in a mixer of melted butter with a few herbs (fresh, or dry)

and arrange the balls in a buttered baking pan prepared before.

The pan, covered with plastic wrap, will go through another rise, for 30-40 minutes, room temp, until the dough will rise all over the pan.

Bake at 375F, 40 minutes, until is nice, brown, crusty, and sound hollow when touched. 

Remove from the pan and cool on a wire rack for 30 minutes.

Serve warm. Store leftover bread in the refrigerator.

Herb and  bubbles cheese bread, 
  Bone appetite!

 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.


  1. Nicole from pinchmysalt.com:
    How do you do bubbles?I never see such a bread, looks delicious!

  2. How do you make bubble bread? I never seen it before, but it looks realy good

  3. Yummy looking, and I am sure tasty as can be! Perfect for soups or stews these cold months ahead of us in New England. I continue to follow your artistry ! Janice Clark FitzGerald

  4. yammy...that bread look good, I would look for recipe,thank you,GUERDA


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