"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Parmesan Bubble Loaf Recipe

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This recipe for Parmesan Bubble Loaf, by , is from The Glossner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeanie Starr


1 cup grated Romano or Parmesan Cheese
3 Tbsp sugar
1/3 cup soft butter
2 tsp salt
2 pkg dry yeast
⅓ cup lukewarm water
3 large eggs
cup skim milk powder
10 cups flour, sifted
2 med or large cloves of garlic (pounded or crushed)
cup butter

Combine in a bowl grated cheese, sugar, soft butter, salt and hot water.
Stir until butter melts and set aside to cool
Dissolve yeast in lukewarm water (105- 110)
Stir yeast mixture into cooled cheese mixture.
Add the eggs and beat to blend thoroughly.
Sift the flour and blend with skim milk powder.
Take approx 7 cups flour mixture and stir into the batter.
Mix with wooden spoon until batter is fairly smooth.
Add enough more flour to make a medium stiff dough.
Turn dough out onto floured board (or counter top) and knead 5 minutes
Place dough in a buttered bowl and cover with a clean towel.
Let rise in a warm place till doubled. About 1 hour.
Punch down dough with fist and turn onto floured surface.
Divide into 3 pieces.
Shape into loaves. Put in greased 9X5 inch pans.
Brush with butter and garlic mixture.Let rise until doubled, about 1 hour
Bake at 400 for 30 to 35 minutes.

Number Of Servings:
Number Of Servings:
3 loaves
Personal Notes:
Personal Notes:
You can also divide each loaf into 14 balls. Dip each ball into garlic butter mixture and put in pan. Let rise and bake as above.




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