My dad built a small lake resort on Crow Wing Lake in Minnesota many years ago called Thunderbird Lodge. It was almost before my time- we moved to Florida when I was a baby, so I only have a few baby pics of me there. Many years later Mom found this recipe from a resort on Lake Sylvan, Minnesota in the Brainerd Lakes area. The Pillsbury National Forest is nearby and a Minnesota sumnmer vacation can't be beat.
This quickly became her favorite recipe to bring to any dinner. I think she clipped it from a Bon Appetit magazine. http://www.bonappetit.com/
1 loaf frozen bread dough- thawed just until it can be handled, about 20 minutes. Cut into 15 pieces. Melt 1/2 stick unsalted butter in a saucepan, stir in 1 TB chopped parsley, 1 TB beaten egg, 1 tsp garlic salt, Roll bread pieces into balls and then roll in the butter mixture, coating completely. Arrange in a single layer in a buttered 9x5 bread-load pan. Let it rise in a warm place, draft-free, until doubled, about 2 1/2 hours.
Preheat oven to 350. Bake until the top is golden brown, about 25 minutes. Let cool slightly in pan before serving.
1 loaf frozen bread dough- thawed just until it can be handled, about 20 minutes. Cut into 15 pieces. Melt 1/2 stick unsalted butter in a saucepan, stir in 1 TB chopped parsley, 1 TB beaten egg, 1 tsp garlic salt, Roll bread pieces into balls and then roll in the butter mixture, coating completely. Arrange in a single layer in a buttered 9x5 bread-load pan. Let it rise in a warm place, draft-free, until doubled, about 2 1/2 hours.
Preheat oven to 350. Bake until the top is golden brown, about 25 minutes. Let cool slightly in pan before serving.
Mom was still bringing this bubble loaf to family dinners til she passed away at age 92. She was active and still volunteered at the hospital ( and walked there and back!) until she was 90.
