Thyme-Cheese Bubble Loaf

Pull apart breads are a really fun addition to Thanksgiving dinner--the idea of family coming together around the table, hands reaching in and sharing from a communal plate.  This cheesy, bubbly loaf is just the ticket for Thanksgiving this year.  Kids love the fun bubble look of it and how easy it is to pull apart.  Adults love the savory herbs and the light cheesy flavor. 

Thyme-Cheese Bubble Loaf

Number of Servings: 1 loaf
Time to Prepare: 3 hours 15 minutes

• 1 package active dry yeast
• 1 tsp sugar
• 1 cup warm water
• 2 1/2 to 3 cups flour
• 1 tsp salt
• 2 Tbsp canola oil
• 1 cup shredded Monterey Jack cheese
• 5 Tbsp melted butter
• 1/4 cup chopped fresh parsley or 1 1/2 Tbsp dried parsley
• 3 tsp finely chopped fresh thyme or 1 tsp dried thyme leaves

Dissolve yeast and sugar in the water.  Let stand for about 5 minutes, until bubbly.

In the bowl of a stand mixer, combine 2 cups flour with the salt.  Stir in the yeast mixture and the oil.  Add more flour, a couple tablespoons at a time, until a soft dough forms.  Place in a large greased bowl and turn to coat.  Cover and let rise until doubled.

Punch down dough.  On a lightly floured surface, knead in the cheese until evenly distributed.  Cover and let rest for ten minutes.  Grease an 8 1/2 by 4 1/2 inch loaf pan and set aside.

Combine butter, parsley and thyme in a small bowl.  On a lightly floured surface, roll the dough out into an 8x6 inch rectangle.  Cut into 48 squares and shape each into a ball.  Roll in the melted butter and place in the prepared pan.  If there is any butter left at the end, you can drizzle it over the top.  Cover and let rise until doubled. 

Preheat oven to 375 degrees.  Bake for 35 to 40 minutes, until top is golden and loaf sounds hollow when tapped.  Immediately and carefully remove from pan.  Cool on a wire rack for about 30 minutes and serve warm.

Source: adapted from America's Favorite Brand Name Recipes cookbook
Produce Used: Parsley, thyme