The second time I made a bubble loaf, I actually modified this recipe quite a bit. Instead of it being savory, I turned it into a dessert pull-apart bread. I left out the oregano (obviously) and replaced it with cinnamon and sugar. I also had it drenched in a caramel sauce. I bet you can guess how amazing that tasted! Perhaps sometime I will post the exact modifications I made (I don't really remember everything I did, it was a long time ago), but until then, enjoy this delicious herb bubble loaf. (The bubbles make it much more fun to eat than regular boring bread!)
HERB BUBBLE LOAF:
Yield: About 17 rolls
TIME: 140 min
PREP: 20 min
RISE: 90 min
COOK: 30 min
OVEN: 400 degrees F
2 tablespoons dry active yeast
1 tablespoon granulated sugar
3/4 cup warm milk (100-115 degrees F)
1 1/2 sticks butter, melted and divided
1 1/2 teaspoons salt
1 1/2 teaspoons oregano, finely chopped (dry or fresh)
4 cups all-purpose flour
In a large bowl, dissolve yeast and sugar in warm milk. Let stand until foamy, about 5-10 minutes.
Stir 6 tablespoons melted butter, salt, and oregano into the yeast mixture. Stir in flour 1/2 cup at a time until stiff dough forms.
On a floured surface, knead dough until smooth and elastic, about 5-10 minutes. Place in a greased bowl, covering loosely with a damp cloth until doubled in size, about 1 hour.
Grease a 9x5"-inch loaf pan. On a floured surface, roll dough into a long rope, and cut into 17 equal pieces. Roll each piece into a ball; brush balls with remaining melted butter. Place rolls in prepared pan, arranging 2 rows of 6 rolls on the bottom, and 5 rolls down the center on top.
Cover again; let rise in a warm place until dough reached the top of the pan, about 30 minutes.
Preheat oven to 400 degrees. Bake until rolls are golden, about 30 minutes. Transfer pan to a wire rack to cool.