Garlic Bubble Bread


From Linda Cicero’s Cook’s Corner Column


Garlic Bubble Bread

1 (1-pound) loaf frozen bread dough

1 egg, beaten

1 stick butter, melted

4 tablespoons dried parsley

3 teaspoons minced garlic (or more to taste)

Thaw dough for one hour. Mix egg, butter, parsley and garlic.

Roll "bubble size" pieces of dough into balls (like a very large grape) and dip into egg mixture. Set lightly in a Bundt pan and set aside until the dough rises 1/2 inch above the pan (45 minutes or more). Heat oven to 350 degrees.

Bake 30 minutes, shielding top with foil if it browns too quickly. Set aside 10 minutes. Invert bread onto a plate and let the “pull apart" begin! Makes 16 servings.

Per serving: 186 calories (36 percent from fat), 7.5 g fat (3.7 g saturated, 1.6 g monounsaturated), 4 mg cholesterol, 3.5 g protein, 24.3 g carbohydrates, 0.3 g fiber, 316 mg sodium.

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