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Bubbly Garlic Bread Recipe

Guest Author - Launa Stout


It is cold in the north, but to come in from the weather to a dish of hot soup and fresh bread is the best possible meal ever.

Bubbly Garlic Bread

It is supposed to be Bubble Bread, but we have called it Bubbly Garlic - and everyone know what we are talking about. It is super easy and it is sort of like monkey bread so that should give an idea of how it looks.

Double this recipe to make two loafs.

You need:
1-pound loaf of frozen bread dough
¼ c melted butter
1 T. dried parsley
1 tsp garlic powder
½ tsp garlic salt
1 garlic

1. Thaw the bread dough following the directions on the package.
2. Cut it into 1-inch pieces.
3. Use a small microwave safe bowl to melt the butter
4. Add the spices and garlic
5. Stir to mix them
6. Grease a 9” x5” loaf pan
7. Dip the little dough pieces in the melted butter mixture and layer them in the loaf pan
8. If you want you can sprinkle some sesame seeds on top if you want
9. Cover with some wax paper and let the loaf rise until it is double size (if your kitchen is warm this take about 1 hour)
10. Preheat the oven to 350 degrees
11. Bake at 350 degrees for about 30 minutes.

This makes one loaf which is really only enough for 4-5 servings. I recommend doubling the recipe so you have the correct amount to go with the soup.
I love this recipe because I can make and serve it the same evening or I can make it ahead and keep in the fridge, and then quickly reheat it the next day when we come in from doing the outside chores, or hockey practice.

Wild Rice Soup

I like to buy the wild rice in the bulk grain section of the grocery store and keep it on hand for lots of different recipes all winter.

Ingredients:

6 T butter- you can use margarine if you have no butter, but we like the buttery flavor the best
½ c chopped onion
1 c sliced fresh mushrooms
½ c all-purpose flour
3 c chicken broth
½ c wild rice, cooked
3 c cooked ham, diced
½ c carrots, peeled and grated
½ c sliced almonds
1 c half-and-half

Directions:

1. Melt the butter in a large saucepan over medium heat
2. Add the chopped onions and sliced mushrooms and cook them just until they are tender
3. Stir in the flour a little at a time- keep stirring
4. Gradually add the broth and keep stirring
5. Continue to stir as it cooks and until the broth begins to boil
6. Now you can stir in the ham and the rice and the carrots and almonds
7. Turn the heat down and simmer for about 5 minutes
8. Add the half-an-half; heat it all, but do not bring it to a boil

This makes about10 servings – be sure to have some fresh biscuits or bread to go along with the soup. We like it with “Garlic Bubble Bread” – recipe below

*I have also made this soup with leftover rotisserie chicken and also once after Thanksgiving with some of the leftover turkey.

If you don’t have fresh mushrooms, it is okay to use canned but we all think it is more tasty with the fresh mushrooms.



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Content copyright © 2014 by Launa Stout. All rights reserved.
This content was written by Launa Stout. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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