This week we are having lasagna for dinner but instead of the usual frozen garlic bread, I am making Bubble Bread. The first time I ever tried "Bubble Bread", was at The Bubble Room Restaurant on Captiva Island in Florida. Years later I visited again and tried to recreate the Bubble Bread that I remembered once we were home. It's a great recipe and easy to "garlic up" to your own taste.

Bubble Bread

1 loaf Rhoades frozen bread dough, white
1/4 c. butter, melted
1 egg, beaten
1/2 t. garlic powder
1 t. dried parsley flakes
1/4 t. salt

1. Thaw and soften bread
2. Blend butter, egg, garlic powder, parsley and salt
3. Cut off pieces of dough, about the size of walnuts. Dip into butter mixture. Place into a greased
loaf pan.
4. Continue cutting, dipping and tossing into the loaf pan until all dough is used up.
5. Cover pan and let rise until doubled in size, about 1 hour.
6. Bake at 375 degrees for 30 minutes. After baking, brush with any leftover butter, if desired.

You can also double the recipe and place dough into a bundt pan; bake for about 45 minutes.