Garlic Bubble Ring
This pull-apart garlic bread is quick to make and bursting with flavor! Makes 1 - 9-inch Bundt pan (10 servings). Add this to your favorite Italian dinner menu and it will surely be a crowd-pleaser.
This pull-apart garlic bread is quick to make and bursting with flavor! Makes 1 - 9-inch Bundt pan (10 servings). Add this to your favorite Italian dinner menu and it will surely be a crowd-pleaser.
- Carbohydrate 23.3545985127718 g
- Cholesterol 1.10000000140161 mg
- Fat 15.5110212703394 g
- Fiber 1.13445839723796 g
- Protein 4.03668770749038 g
- Saturated Fat 3.11191037028551 g
- Serving Size 1 1 Serving (64g)
- Sodium 487.83573778628 mg
- Sugar 22.2201401155338 g
- Trans Fat 0.665111337190327 g
- Calories 248 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt cake pan.
- Pull off pieces of thawed bread dough and form into balls. Combine margarine and egg in a small mixing bowl; mix in cheese, garlic powder, salt and parsley. Dip dough balls into mixture and layer in the prepared pan. Cover and let rise until doubled in volume, about 45 minutes.
- Bake in preheated oven until golden brown, about 35 minutes.
The Heavy Lifting
Margarine provides the fat necessary to coat every dough piece, preventing individual balls from fusing into a solid, unyielding mass during the rise. High water content in certain spreads can make the dough soggy, so ensure a fully melted state is achieved before combining with the egg. Emulsifying the fat with the beaten egg creates a clinging coating that holds the parmesan cheese and seasonings against the dough rather than letting them sink to the bottom of the Bundt pan.Judging Doneness
Thermometers are largely useless inside a cluster of wet dough balls, meaning visual and physical cues must guide the baker. Golden brown coloration on the exterior crust indicates the 35 minutes in the 350 degrees F oven are complete. Springiness under a light finger press confirms the interior crumb has set fully. Raw dough yields significantly under pressure, whereas a finished ring resists slightly and rebounds immediately.Fresh Versus Preserved
Garlic powder disperses evenly throughout the fat mixture without introducing excess moisture that could disrupt the rise, whereas raw minced garlic carries water and solids that burn easily during a 35-minute bake. Dried parsley provides consistent color and herbal notes without browning into bitterness. Swapping dried herbs for fresh requires tripling the volume to achieve equivalent aromatic strength.
