Garlic Bubble Bread



I have posted how I started to keep a container in the refrigerator of a basic Artisan Bread Dough so I can bake daily bread to stretch our food storage meal options. 

One of the posts:

Starting with the flour/salt/yeast bread idea, over the past couple weeks I regularly started to add 1-2 teaspoons of sugar to the mix as well.  Every day I use it to make a bread round, sandwich loaf, hamburger buns, dinner rolls, etc.   Today I was in a rush doing a hundred things but I made sure to grab the bucket and toss it out on a floured surface and cut it into smaller pieces.

To each piece I dipped them into a bowl of butter, garlic cloves and garlic salt.  The butter used was another pint can of home canned butter from my 2-3 year pantry, canned in the fall of 2020.  (Delicious!).  I didn't put any parsley in because I was literally rushing to get this into a bundt pan as fast as I could as I had far too many other things to do that were more important than our daily bread (sad but true).  It rose in the pan while Mr. Husband and I had to run an important errand and get some paperwork.  When we got home I popped it into a hot oven to bake while I went on to the next important task we had to get done.

And here we are... the fruit of my (not very much) labor.  Garlic Bubble Bread.

Bread Dough
Melted Butter
Garlic, minced
Garlic Salt

Dip pieces of dough into butter, place in a bundt pan.  Let rise to double.  Bake at 375 about 30 minuets or until golden brown and done.  Turn out and serve warm with dinner or with a dipping sauce.

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