Garlic Bubble Loaves

I've been on a bit of a bread baking kick lately. For so many years, I was too intimidated to really play with any recipes for homemade breads-- the closest I got to homemade was to use my bread machine. I think this is the third bread recipe I have tried from Amber's Delectable Delights in the last month, and each one has been better than the last. This is a fun twist on a traditional garlic bread. My son had so much fun breaking off the pieces and before I knew it I had a bowl full of 'rolls' instead of a loaf. I didn't have the heart to stop him! :) The best part of this bread is that the edges where the butter pooled during baking turned into the best crust you can imagine... I would highly recommend grabbing one of the edge pieces before they are gone! The recipe does yield two loaves, but the leftovers are really very good with just a little time in the oven to reheat.

Garlic Bubble Loaves
2 packages of active dry yeast
1/4 warm water (heated to 110-115 degrees)
2 cups warm milk (heated to 110-115 degrees)
2 tablespoons sugar
1 tablespoon shortening
2 teaspoons salt
6 1/4-6 1/2 cups all-purpose or bread flour
1/2 cup butter
1 tablespoon dried parsley
2 teaspoons garlic powder

In a large mixing bowl, dissolve yeast in warm water. Add the warm milk, sugar, shortening, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (I did this part in my mixer using a dough hook.) Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Turn onto a lightly floured surface and divide into fourths. Divide each portion into 12 pieces. In a shallow bowl, combine the butter (melted), parsley and garlic powder. Shape each piece of dough into a ball; dip into butter mixture. Place in two greased 9 x 5 x 3 loaf pans. Pour any remaining butter mixture over dough. Cover and let rise until doubled, about 30 minutes. (Don't crowd them into the pan. put about 12 (24 total) spaced out in two irregular layers per pan.) Bake at 375 degrees for 35-40 min or until golden brown. Cool for 10 minutes. remove from pans to wire racks.

Source: Amber's Delectable Delights