Herb and Garlic Bubble Loaf

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Yield: 1 loaf, about 12 servings.

Recipe photo

Bubble loaf, pull-apart bread, and monkey bread are all synonyms for the same delicious combination of soft, tender bread and sweet or savory decadent coating. This version will make you think garlic knot in loaf form; it's perfect for sharing with friends.

Herb and Garlic Bubble Loaf

star rating (6) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, about 12 servings.
Published: 12/19/2013




  • 1/4 cup melted unsalted butter
  • 2 teaspoons Pizza Seasoning or Italian seasoning
  • 2 teaspoons minced garlic

Tips from our bakers

  • If you don't have a monkey bread or tube pan, a 9" round casserole dish or a 9" x 2" cake pan will work well, also.


1) To make the dough: Combine all of the ingredients, and mix and knead — by hand, stand mixer, or bread machine set on the dough cycle — to make a soft, smooth dough.

2) Place the dough in a lightly greased bowl and allow it to rise for 60 to 90 minutes, until it's just about doubled in bulk.

3) Gently deflate the dough, and transfer it to a lightly greased work surface.

4) Divide the dough into 32 pieces by dividing in half, then in halves again, etc. Don't worry about making them exactly even or shaping them into balls.

5) Pour a generous layer of olive oil into the bottom of a 10" monkey bread pan or tube pan.

6) To make the coating: Combine the butter, seasoning, and garlic.

7) to assemble the loaf: Dip each ball of dough into the coating mixture, then place in the pan in a single layer; you'll need to squeeze them in.

8) Cover the pan, and allow the dough to rise until quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

9) Uncover the pan. Bake the bread for 30 to 35 minutes, until its surface is golden brown, and a digital thermometer inserted into the middle of the loaf registers 190°F.

10) Remove the bread from the oven, and turn it out of the pan onto a rack. Serve warm.

Yield: 1 loaf, about 12 servings.

Nutrition information

Serving Size: 1 (74g) Servings Per Batch: 12 Amount Per Serving: Calories: 220 Calories from Fat: 70 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 20mg Sodium: 360mg Total Carbohydrate: 31g Dietary Fiber: 1g Sugars: 3g Protein: 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 03/28/2015
  • Debra64 from KAF Community
  • Made this recipe last night, huge hit devoured by all the family. I live in Australia so couldn't use KAF unfortunately. Highly recommend this great recipe. Will be making again it's a keeper. 😊
  • star rating 02/24/2015
  • jamie3755 from KAF Community
  • Made this twice and everyone loves it (including my 6 year old). I made up my own italian spice mix, since I didn't have one on hand (almost equal parts rosemary, basil, oregano, thyme, sage, and marjoram). Also added a little salt to the butter/spice mixture, which gave it more flavor. Really tasty. Have made twice now and already have requests for more.
  • 01/20/2015
  • kris from Austin,Texas
  • Made this for dinner last night. Only thing i did different was to add KA pizza dough flavor and a little more garlic. HUGE hit. Three of us devoured 3/4 of it. Served it with a roasted spatchcocked chicken. OMG! It is also great with hummus.
  • 01/16/2015
  • Silvercosmo from KAF Community
  • Is there something that can be used in place of the potato flour or fake flakes? Don't want to buy the flour for just a small amount and the flakes are something I would NEVER use.
    You can substitute 1/2 cup mashed potatoes, but you may need to add a bit more flour to adjust for this wetter ingredient. Barb@KAF
  • star rating 02/04/2014
  • Margo from Washington
  • Very easy to put together. The dough rose nicely both times. The garlic and herbs added a very nice flavor. I made it for a Super Bowl party and served it with minestrone soup. Everyone enjoyed dipping the bread into the soup. I'll definitely make it again! I baked it in a decorative bundt pan and it came out well.
  • star rating 12/27/2013
  • member-lovemyspringer from KAF Community
  • It's good not great. I will make it again. However, I followed instructions and used a tube pan - not thinking - the butter will drip out because my pan has a removable bottom. Kitchen was filled with smoke. ALSO, I was a bit disappointed at the height of the bread. Somehow I was imagining it coming up to the height of the tube pan. That would be an impressive loaf. I am now cleaning my oven - my eyes are still burning from the smoke. Next time I will put in a loaf pan. It will have height and not drip all over my oven. I think it will come out much tastier - the way I did it lost a lot of the butter flavor.
    So sorry for the trial and tribulation. The dough pieces are placed in the pan in a single layer; and squeezed in, so the final ring is unlikely to rise to the top of a tube, monkey or coffee cake ring pan. We do hope you'll try this recipe again. Irene@KAF