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Herb and Cheese Bubble Loaf

Course Bread
Author Better Homes and Gardens


  • 2 1/2 - 3 cups flour
  • 1 package active dry yeast
  • 1 c milk
  • 1 T butter
  • 1 cup shredded cheese they say cheddar or Swiss; any hard-ish, melty cheese should work
  • 1/4 cup butter melted
  • 2 T snipped parsley
  • 1/2 t dried oregano
  • 1/2 t dried marjoram


  • Combine 1 c. flour and yeast; set aside. Heat milk, 1 T butter, and 1/2 t salt in a small saucepan until 120-130 degrees and the butter just begins to melt. Add milk to flour. Mix briskly until no lumps remain. (The book says to use an electric mixer; I did it by hand both times and it worked fine.) Add the cheese and stir in as much of the remaining flour as you can. (I've been able to add two c. both times. Also, if you forget and add the flour first, it is still possible to mix the cheese in!)
  • Knead until moderately stiff and smooth. Shape into ball, place in greased bowl, turn once. Let rise, covered, in a warm place until doubled in size. (And this is why I always combine laundry and bread-baking -- nothing like a laundry closet pumping out hot humid air to speed up rising!)
  • Punch dough down, turn out onto floured surface, cover and let sit 10 minutes. Grease a 1/12 quarter casserole or 9x5x3 in. loaf pan. Stir the herbs into the melted butter. Roll dough out to an 8x6 in rectangle, cut into pieces (the recipe says 48; I've done ~25, but will probably do more next time. The pieces could be around 1" square and it would work). Form each piece into a ball, dip in the melted butter/herb mix, and place, smooth side up, in the pan. If there's any butter left over, drizzle over the top. Cover and let rise until doubled.
  • Bake at 375° for 35-40 minutes, or until it sounds hollow when tapped. If it browns too much, cover it with tinfoil for the last 10-15 minutes; we haven't had a problem with this. It will double in size again while baking, and the result is light, fluffy, and flavorful.