Thyme-Cheese Bubble Loaf
rec.food.cooking/Gail Zeigler/1996

I use this recipe from one of the little ’Cooking Class’ books from the grocery store rack and love it. I cut the bread in smaller pieces and add more goodies than called for. For instance I add a cup of crumbled cooked sausage and replace the thyme with sage to make a breakfast bread. For TV football snacks I add chopped pepperoni and season with Italian seasoning. Oh, I also do not knead the cheese into the bread but instead cube it into 1/4-inch cubes and mix with the herbs. The possible variations on this bread are endless and they are all delicious!

1 pkg. active dry yeast
1 tsp. sugar
1 cup warm water (105-115 degrees F.)
3 cups all-purpose flour
1 tsp. salt
2 Tbsp. vegetable oil
1 cup shredded Monterey Jack cheese (4 oz)
4 Tbsp. butter, melted
1/4 cup chopped parsley
3 tsp. finely chopped fresh thyme or 3/4 tsp. dried leaves, crushed

To proof yeast, sprinkle yeast and sugar over warm water in small bowl, stir until yeast is dissolved. Let stand 5 minutes until mixture is bubbly.

Combine flour and salt in food processor. With food processor running, add yeast mixture and oil. Process until mixture forms dough that leaves side of bowl. If dough is too dry, add 1 to 2 tablespoons water. If dough is too wet, add 1 to 2 tablespoons additional flour until dough leaves side of bowl. Dough will be sticky.

Place dough in large greased bowl. Turn dough over so that top is greased. Cover with towel; let rise in warm place about 1 hour or until doubled in bulk.

Punch down dough. Knead cheese into dough on lightly floured surface until evenly distributed. Cover with towel, let rest 10 minutes.

Grease 1 1/2 quart casserole dish or 8 1/2 by 4 1/2 inch loaf pan; set aside. Combine butter, parsley, and thyme in small bowl.

Roll out dough into 8 by 6 inch rectangle with lightly floured rolling pin. Cut dough into 48 squares with pizza cutter. Shape each square into a ball. Dip into parsley mixture. Place in prepared pan.

Cover with towel; let rise in warm place about 45 minutes or until doubled in bulk. Preheat oven to 375 degrees.

Bake 35 to 40 minutes or until to is golden and loaf sounds hollow when tapped.Remove from pan and cool on wire rack 30 minutes. Serve warm. Store leftover bread in the refrigerator.