garlic parmesan bubble loaf recipe

I came up with this recipe years ago. Considering it is written on the back of the original Creamy Chicken and Gnocchi Pasta Bake recipe, I would wager a guess that I originally created it to compliment that casserole. I baked it up tonight to accompany the spaghetti and meatballs my daughter cooked up for dinner.

I love to bake up breads, and usually prefer to start with the flour, but then this wouldn’t be an easy dinner bread recipe that’s mostly hands off and positively delicious.

garlic parmesan bubble loaf


12 Rhode’s Texas Rolls

1/4 cup butter
1/4 cup olive oil
2 tsp Italian seasoning
2 tsp garlic powder
1 tsp onion powder

1/2 cup parmesan


Spray a large plate or platter with nonstick cooking spray. Place 12 Rhode’s Texas Rolls evenly spaced on the plate. Cover with plastic wrap sprayed with cooking spray. Thaw for one hour.

Rhode’s Texas Rolls

In small saucepan over low heat, melt the butter into the olive oil.

When butter is mostly melted, stir in Italian seasoning, garlic powder, and onion powder. Warm on stovetop just a few minutes until aromatic. Foaming is okay, but don’t allow it to bubble and simmer.

Using a rubber spatula, transfer every drop of the seasoned oil blend into a large glass mixing dish. (I like to use my large one because of the space it allows for tossing)

Cut the Rhode’s rolls into eighths.

One roll (8 pieces) at a time, gently toss the dough in the seasoned oil mixture.

When all pieces are coated evenly, add the parmesan.

Toss the parmesan and oiled dough pieces gently.

I do the parmesan last because it gives me a chance to toss everything again and be sure it’s really getting blended together.

Spray the inside of a loaf pan with nonstick cooking spray. Spread the oiled dough pieces evenly into the prepared pan. Use that rubber spatula to get every last drop of your seasoned oil.

Cover the pan with plastic wrap sprayed with nonstick spray. Let rise in a warm place for two hours. It should double in size.

Heat the oven to 350°. Bake for 35 minutes or until browned nicely.

Invert onto a cooling rack. If it doesn’t come out on its own, leave it inverted and allow it to cool for ten minutes then run a spatula along the edge to release it. It’s a bubble bread, so it falls apart during the pan removal sometimes. It’s so delicious, you won’t care.

Cut it into chunks, or just tear off a hunk of bread. Enjoy.


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