Garlic Bubble Loaf

Would you believe I’ve never made monkey bread before? It’s true! I’ve seen so many fabulous recipes, and I’ve certainly eaten my share.  But, when it comes down to it, it’s rarely something I think of to bake myself.

So, when I saw this Garlic Bubble Loaf from Red Star Yeast, it caught my attention. The bubble loaf reminded me a lot of monkey bread.  I think it is monkey bread’s savory, garlic flavored cousin. And, that is a good thing… Want to know why? Because you don’t have to wait for dessert to eat it. It works fabulously as an appetizer or a dinner roll!

I was pleased with how the bread turned out… The outside was a bit crisp and golden, but the inside was perfectly soft and moist.  The bread was easy to pull apart into sections, which also made it super easy to serve. Just set it down in the middle of the table, and let your family dig in! And, if you like, you can serve it with warm marinara sauce for dipping.

My husband especially loved this bread.  He always orders a garlic bread appetizer at a local restaurant that we like, and he happily munched on this bread telling me it was very similar. I love when that happens! Next time, I may try adding some cheese to the bread dough… Or, even stuffing each piece with a small piece of mozzarella cheese.  It certainly doesn’t need it, but I think it’s worth a try!

The only change I did make when preparing the recipe was that I substituted butter for shortening in the dough.  It worked just fine, but I’m sure the shortening works well, too. It’s just a personal preference of mine that I prefer to bake with butter instead of shortening.

Garlic Bubble Loaf
Makes 1 loaf, 12 servings
(Recipe from Red Star Yeast, used with permission)

  • 2 1/2 – 3 cups bread flour
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup (1/2 stick) + 2 tablespoons unsalted butter, divided
  • 1 egg
  • 1 teaspoon ground paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon sesame seeds

In large mixer bowl, combine 1 1/2 cups bread flour, yeast, sugar and salt.  Whisk to combine.

Meanwhile, in a microwave safe bowl, heat milk, water and 2 tablespoons of butter (or shortening) until warm (120°-130°F; the butter may not melt). Add the warm liquids and the egg to the flour mixture. Blend at low speed until moistened, then beat 3 minutes at medium speed.

By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface about 2 minutes, until the dough is soft and smooth.

Divide the dough into 2 parts, then divide each half into 6 pieces. Shape each piece into a smooth ball.

Melt the remaining 1/4 of butter, then combine with paprika and garlic powder, and mix well. Dip the balls of dough into butter mixture.  Place in a greased 9 x 5- inch bread pan, using 6 balls on each layer. Sprinkle with sesame seeds. Cover and let rise in warm place until indentation remains after lightly touching.

While the bread is rising, preheat the oven to 375°F.  Bake for 40 to 45 minutes until golden brown. Remove from pan and serve warm.

My Kitchen Addiction Disclosure – This post was sponsored by Red Star Yeast.  Though I have been compensated to write this post, all opinions expressed are my own.

20 Responses to Garlic Bubble Loaf

  1. I love a good crusty garlic bread! This is now on my menu for our spaghetti dinner later this week – maybe with a little cheese mixed in :) I use butter instead of shortening too. -LN

  2. I’ve never made nor eaten monkey bread! Shocking I know:) I love how this bubble loaf is assembled and garlic bread is a big favourite in this house. Once a week with pasta :)

    • Jennifer – My husband and I did think it was garlicky enough… But, if you want more garlic flavor, you could certainly use more garlic powder, or even add some minced/pressed fresh garlic to the butter mixture.

    • Hi, Erica – I don’t remember exactly how long it took to rise, but I believe it was about 45 minutes – 1 hour. However, the time it takes to rise will vary based on the temperature in your kitchen, humidity, etc. The best way to know when to bake the bread is to just keep an eye on it. It’s ready to bake when an imprint remains when you touch the dough lightly on the side. Hope that helps!

  3. How about using more garlic or minced fresh garlic for more flavor? using an olive oil/ butter mixture infused with herbs for pre or post baking dip… looks good but need more flavor for my crew. What do you think?