If you have a favorite white bread recipe already feel free to use that recipe in place of the one provided below. The bottom and side crusts reminded me of focaccia bread. They were light and crispy and had the taste of being baked in butter.
Although the top of the bread got a little darker than I would have liked it to it still turned out wonderful. Of course I used more seasonings than the recipe called for. In my opinion you can never have to much garlic. :) Although this recipe is good as is, I think that the addition of Parmesan cheese and diced pepperoni scattered between the balls of dough would also be delicious.
Garlic Bubble Loaves
Adapted from: The Fresh Loaf
2 packages of active dry yeast, (2 scant Tbls)
1/4 warm water (110-115 degrees)
2 cups warm milk (110-115 deg)
2 tablespoon sugar
1 tablespoon shortening
2 teaspoon salt
6 1/4-6 1/2 cups all purpose or bread flour
1/2 cup butter
1 Tablespoons dried parsley
2 teaspoons garlic powder
In a large mixing bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt and 2 cups flour, beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 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 of dough into a ball; dip into butter mixture. Place in two greased 9 x 5 x 3 loaf pans. Pour any remaining butter mixture over dough. Cover and let rise until doubled, about 30 minutes. (Don't crowd them into the pan. put about 12 (24 total) spaced out in two irregular layers per pan)
Bake at 375 deg for 35-40 min or until golden brown. Cool for 10 minutes. remove from pans to wire racks.