So. Let’s talk pasta.
Or, more importantly, what goes with pasta. Like bread. Garlic bread to be specific. With lots of cheese. Spaghetti dinner is not the same without it.
Seriously, in my family, it think the pasta plays second fiddle to the garlic bread. My “I’m-not-that-hungry” sister will take a teeny tiny portion of pasta, then fill up on six slices of garlic bread. No joke. I can hear her denials already. 🙂
I was feeling like making bread the other day, and well bubble bread popped ( haha) in to my head. I mean seriously, I know you already eat garlic bread with your hands, but it’s way more fun to rip it from the loaf at the table.
If you aren’t feeling up to making bread, then you could always use store bought dough, just mix the Italian seasoning in with the garlic and melted butter before you dip. Make sure to snag an edge piece. Sooooo good.
Cheesy Garlic Bubble Bread
makes 2 8” pans, adapted from my Cheddar Ranch Bubble Bread
- 1 1/2 cups warm water ( about 40°C/ 110° F )
- 2 tsp dry active yeast
- 1 tsp sugar
- 3 1/2 – 4 cups flour
- 1 tsp salt
- 2 tsp Italian seasoning
- 1/2 cup melted butter
- 3 cloves of garlic, minced
- 1 1/2 shredded cheddar cheese
- 1/4 cup shredded parmesan cheese
- Dissolve the yeast and the sugar into the warm water and let stand until foamy, about 10 minutes.
- In a large bowl, combine 2 cups of the flour, salt and Italian seasoning. Make a well in the middle of the bowl, then pour in the yeast and stir together with a wooden spoon. If the dough is still a bit sticky slowly add in more of the flour, 1/2 cup at a time, until you get a soft dough.
- Turn the dough out onto a flour surface and knead it, slowly working in the remaining flour until you get a smooth and elastic dough.
- Lightly grease a large bowl then set the dough in the bowl to rise, until it doubles in size ( about an hour).
- Meanwhile, brush the bottom and the sides of the two pans generously with some of the melted butter. Combine the remaining butter and garlic.
- Punch down the dough, then cut the dough into 1 in pieces, which ends up being about 30 – 40 pieces. Dip each of the pieces into the garlic butter mixture, making sure to get some of the garlic on the dough, then nestle them into the prepared pans. You may have to squish them together a little to fit the last few pieces in the pan.
- Allow the dough to rise a second time, this time for about half an hour.
- Preheat the oven to 350° F.
- When the dough has risen, pop the pans in for about 15 minutes. After the 15 minutes, sprinkles the tops with the cheese, then bake for another 15 minutes.
- Let the bread cool for a couple minutes, then slide out of the pan and enjoy warm.
- If you are only going to eat one of the loaves, then tightly wrap it in some plastic wrap. To reheat, just stick in the oven for about 5 minutes or so or until warm.
Seriously, way better than pasta. 🙂