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Print this Recipe    Herb Bubble

Yields one large round loaf

3 - 3 1/2 cups flour
2 T sugar
1 1/2 t salt
1 1/4 oz yeast (1 pkg)
1 1/4 c milk
2 T vegetable oil
1 egg
1/3 c melted butter or margarine
2 T Parmesan
1 T sesame seeds
1 t garlic salt
1/2 t paprika
1/2 t parsley
1/2 t rosemary
1/2 t thyme

Lightly grease a 2 - 2 1/2 qt deep round casserole.

In a large bowl combine 1 c flour, sugar, salt and yeast. In small
saucepan heat milk and vegetable oil until very warm. Add egg and
warm liquid to flour mixture. With electric mixer beat 30 seconds
at low speed, 3 minutes at medium speed. With wooden spoon stir
in remaining flour to make a soft dowgh.

Turn dough out onto lightly floured board. Knead until smooth and
elastic, about 1-2 minutes.

Place dough in warm greased bowl, turning to grease top. Cover,
let rise in warm place, free from draft, until doubled in bulk,
45-60 minutes. Punch down dough. Pinch off walnut-size balls of
dough and dip in melted butter. Place in prepared casserole forming
one layer.

Combine cheese, seeds, garlic salt, paprika, and herbs. Sprinkle
half over layer of bubbles. Make a second layer of buttered bubbles,
pour remaining butter over bubbles, sprinkle with remaining seasoning
mixture. Cover, let rise in warm place, free from draft, until
light and bubbles almost reach top of casserole, 30 - 45 minutes

Just before rising time is up, preheat oven to 400F. Bake 25-30
minutes, or until top sounds hollow when lightly tapped. Cool in
pan 10 min, loosen from pan with spatula and remove, serve warm.


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