Last weekend was the 2nd Taste of the Gunflint Trail event, a wonderful way for folks to eat their way up the Trail while checking out the resorts and outfitters along the way. We had speculated in a Bearskin Blog about which Taste of the Gunflint recipe to make, and after some helpful guest input, finally decided on “Sally’s Herb Bubble Bread.”
Unfortunately, my first attempt at following the recipe was disastrous. The bread looked great, but tasted precisely like cardboard soaked in grease and basil. Truly, I am not a Chef Sally.
Luckily, Ada Igoe came to our rescue. Ada is good friends with our all-purpose guy, Andy, and Ada can really, really bake. When Ada made this recipe, the bread was both beautiful and delicious. Here is the recipe:
Chef Sally’s Herb Bubble Bread/Bearskin Lodge
Recipe from Chef Sally Bresnahan, who was the chef at Bearskin Lodge until 2003. This recipe appears in “Taste of the Gunflint Trail” cookbook on page 39-40.
This recipe can be served warm from the oven. It’s guaranteed to impress dinner guests in your home just as it did at Bearskin Lodge.
2-loaf recipe of white bread (or 2 loaves of frozen white bread, thawed)
1/3 cup butter or margarine, melted and cooled
½ tsp. dried basil, crumbled
2 Tablespoons chopped parsley
¼ tsp. onion powder
4 cloves garlic, minced
Prepare dough from your favorite white bread recipe or use frozen, unbaked loaves. Snip dough (you can use a scissors) into walnut sized pieces. Arrange pieces in loaf pans. Combine remaining ingredients; pour over dough. Cover, let rise until double, about 1 ½ hours.
Preheat oven to 375 and bake until honey brown, about 30-35 minutes. Cool in pan 10 minutes. Take from pans and serve. This bread also freezes well.