photo update: Bring on the Chubble
November 10, 2007
As far as my recipes go – this is the recipe to have. Marv used to be head chef a a local famous bakery. This was a bread he made. They had stolen the recipe from someone else – and it has mutated a bit. However, in 15 years, I’ve never come across anyone who didn’t like this bread.
After the first rise.
This is the bread of breads. I’ve watched grown men eat an entire loaf in one sitting. It’s man bread; stuffed full of herbs and cheese and cheese. It could make them cry. Give a guy fist full of chubble, a beer and a football game and that would make his year. I’m not kidding.
For women, it’s even better…
Chubble* Bread
*cheddar bubble
Sponge:
1 t active dry yeast
1/2 c warm water 105°f to 115°f
3/4 c unbleached all-purpose flour
Dough:
1 t active dry yeast
1 c warm water, 105°f to 115°f
3 t olive oil
Sponge, above
3 1/4 – 3 1/2 c unbleached all purpose flour
2 t kosher salt
Stuffs:
8 – 10 oz cheddar cheese, shredded
1/4 c cheap parmesan cheese from a can, because it’s dried out
1 bunch green onions, thinly sliced
1 bunch parsley, chopped
2 – 2 1/2 t kosher salt (depending on how salty your cheese is)
2 t garlic power
1 1/2 t dried oregano or basil
1 t red pepper flakes
3 T olive oil
Sponge:
Sprinkle yeast over the warm water in a large bowl, whisk it in, and let stand until creamy, about 10 minutes. Stir in the flour. Cover with plastic wrap and let rise until very bubbly and doubled, about 45 minutes.
Dough:
Sprinkle yeast over the warm water in a small bowl, whisk it in, and let stand until creamy, about 5 to 10 minutes. Using a heavy-duty mixer, add the dissolved yeast and the olive oil to the sponge in the mixer bowl; mix in with the paddle attachment until well blended. Add in salt. Add in flour 1/4 c at a time – when you get to 3 cups add flour slower checking it until dough stops being very sticky and is only slightly sticky.
Change to the dough hook and knead at medium speed until the dough is soft, velvety and slightly sticky, 3 to 4 minutes. At this point you will be able to pull the dough up into peaks with your fingers. Finish by sprinkling 1 tablespoon of flour on your work surface and kneading the dough briefly. Transfer to a bowl lightly coated with olive oil and cover with plastic wrap and let rise until doubled 1 1/2 hours, or so.
Stuffs:
Meanwhile, prep and toss together all stuffs ingredients in a large bowl. Coat the mixture with oil. Set aside wherever your level of bacterial paranoia allows you to.
Stuffs & Second Rise:
Put a coating of stuffs in an empty wide bowl. Empty out bread on a non-sick surface. Shape into an flat rectangle, approximately 1/2″ – 1″ thick. Using a pizza wheel, cut loaf into inch wide strips. They do not need to be uniform. Then cut off one inch ends and put them into the stuffs bowl. Toss dough cubes into the stuffs mixture and gently coat them. Add in more stuffs periodically so that they stay separate.
Divide mixture into your baking pans. I generally do two pie plates but you can do loaves, cake pans or even muffin tins. Once you have dough in pans cover with plastic wrap and leave for second rise in a warm area. Let rise until doubled, about 1 hour.
It starts one way… And ends another.
Baking:
Preheat oven to 400°f. Brush top with olive oil and bake for 25-35 minutes or until golden brown. Enjoy.
Hello. You want to gobble me up!
Feed me! 
November 11, 2007 at 12:53 am
mmm…chubble. I’m making this tomorrow. I’ve been thinking about this stuff since I devoured an entire loaf in one sitting.
November 11, 2007 at 5:41 am
See, and here I wasn’t even going to name names.
November 11, 2007 at 8:54 am
Oh. My. Goodness.
This is definately a bread begging me to make it, consume it, and hide it from my husband so he won’t eat it all.
It looks SO good.
November 11, 2007 at 11:32 am
Bacon! It cries out for bacon. Wonderful recipe, though.
November 11, 2007 at 11:47 am
Muffin – Ah, yes. I have two words for you, “decoy loaf.” This recipe makes about two pie plate sized loaves. One to share, and one for yourself. He never has to know…
Fenshaw – I’m afraid you’re going to have to add bacon at your own risk. This bread is very nearly dangerous as it is, and with the addition of bacon, I fear limbs may get lost in the in the onslaught. (Marv just looked at me with begging eyes to rival my mom’s dog and is now wandering around the house reverently whispering, “bacon, oh my. Oh my.”)
November 11, 2007 at 11:50 am
Ohhhhhh! Ohhhhhhhhh*thud*
November 11, 2007 at 12:10 pm
mmmmmm…. will be trying this recipe next weekend!
November 11, 2007 at 12:30 pm
Mrs Mary,
I’m salivating just looking at the pictures! Definitely going to attempt this recipe- wish me luck.
-ciao
November 11, 2007 at 2:24 pm
Mmm….this does look good, though I’ll have to find a substitute for cheddar cheese here in Italy
November 11, 2007 at 3:47 pm
Dorothy – lol – thank you!
Supercharz – Excellent! I know you’ll enjoy it! Good luck.
Tsaari – Thank you! And of course I wish you luck!
Sara – No cheddar! That’s tragic! But it’s not really necessary for this bread – we’ve also used chevre, gruyere, and fontina with different herb combinations – and they’re all great. I’m sure whatever you try will be excellent.
November 11, 2007 at 4:36 pm
All I can say is THANK YOU MRS. MARV! I am a poor college kid, and my roommate and friends will be incredibly thankful for this recipe on Illini gameday!
November 11, 2007 at 4:43 pm
That looks delicious! Do you think it would work with sliced jalapenos? I once had a bread (probably 10 years ago now) that was very similar to this, but had jalapenos instead of green onions. I’ve tried to recreate it on several occasions with little luck and am always looking to take another shot.
November 11, 2007 at 5:02 pm
Andrew – Hey, hey – seeing as how I was born and raised outside of Chicago I’m happy to help feed some Illini!
Christianne – Absolutely. But I’d use both green onions and jalapenos. Then, I think I’d change the parsley to cilantro.
Good luck to you and do let me know if it works!
November 11, 2007 at 7:39 pm
That looks delicious. I will have to give it a try. Thanks for sharing the recipe
November 12, 2007 at 6:10 am
I don’t think I have seen anything like these before – it looks wonderful and delicious!
November 12, 2007 at 6:48 am
Sketching – you are very welcome and I hope you enjoy it.
Patricia – Thank you!
November 12, 2007 at 9:59 am
Hiya! I came here through Tastespotting.
This looks AMAZING. Our last homegame is this weekend, I’m guessing my fellow Illini would gobble these up at our tailgate! Thanks!
November 12, 2007 at 12:22 pm
Peggasus – Thank you! And I’m happy to help feed more Fighting Illini! Have fun!
November 12, 2007 at 12:28 pm
Hmmm. Let me see: lots of cheese, plus onion, garlic, oregano/basil, red pepper flakes, olive oil. All with risen dough. Hmmm. Aha: it’s pizza in a different shape! No wonder it’s so good. So perhaps crumbling in a little Italian sausage, or some julienned pepperoni? Maybe a little sun-dried or oven-roasted tomato, chopped? Whatever, it’s on my menu for the weekend. Thanks.
November 12, 2007 at 8:01 pm
This bread looks beyond fabulous and decadent. I have to make it. Looking through the ingredients, I believe I have all of them. I can’t wait to make it. I’ll let you know when I do. I can’t imagine what else you could serve it with because it looks like a meal in it’s own right. YUM!
November 12, 2007 at 8:55 pm
[...] really awesome girlfriend, she could’ve broken out the bowls and oven mitts and tried her hand at baking this delicious looking bread. [...]
November 13, 2007 at 7:16 am
gudpal – Absolutely, you got it. Sun-dried tomato with chevre and fresh oregano was really good. As was gruyere with walnuts. Have fun!
bri – I can’t even count how many times this bread has been our meal. For awhile there it was the energy food we’d bring along for road trips. When we are serving it with something, it’s generally vegetable soups like butternut squash or tomato. If there are people over we’ll serve it with a big pot of chili or something.
Please do let me know how it turns out — and enjoy!
November 13, 2007 at 10:08 pm
Mrs. Marv brought these to a party or ours last month. We made some of the Merciless Chili of Quetzlzacatenengo.
Sweet Lord of Mercy.
November 15, 2007 at 10:02 am
Oh my goodness! I think I’m having heart palpitations!
Is this something that might be able to be made ahead of time (as in dinner roll/muffin form), possibly FROZEN (or even just refrigerated) and then reheated for Thanksgiving??
I’m trying to accomplish as many make-aheads as possible…and I REALLY want to make this!!!! THANKS!
November 17, 2007 at 12:09 pm
Would it work to do the mixing and kneading by hand? I’m not lucky enough to have a nice stand mixer, but this bread certainly looks beyond delicious!
November 17, 2007 at 5:18 pm
Jeff – what did you just call me?
Shel – You know what, I’ve thought about doing this several times, but we just eat the bread. It’s never made it to the freezer, so I don’t know for sure. I think I would try baking them until they’re about 3/4 done, let them cool, freeze. Then when you want to eat them – bake the rest of the way. I think that would work. Let me know how it works out!
Kristin – Yes, absolutely. We didn’t have a mixer when we started making this bread – but it sure does make it easier. You will need a pastry scraper – they’re pretty cheap and they make a world of difference moving the bread around. Do the initial mixing with a wooden spoon. Then change to your hands when it gets too tough. then once it’s combined and elastic, pour out to a floured surface. You’ll probably use about 1/4 c of flour to keep it from sticking. If (when) it does stick just use the scraper to get it up.
November 26, 2007 at 5:00 pm
[...] another yummy bread front, I made some Chubble last week, following a recipe posted by the glorious Mrs. Marv. The bread took a while to make [...]
December 2, 2007 at 1:00 pm
[...] was fabu, as usual (though not quite as exciting as last Thanksgiving). I made Chubble, which everybody (minus JuJu, cuz he is a hater) loved. :] Nice to see all you dumfaces, both [...]
December 2, 2007 at 1:28 pm
[...] was fabu, as usual (though not quite as exciting as last Thanksgiving). I made Chubble, which everybody (minus JuJu, cuz he is a hater) loved. :] Nice to see all you dumfaces again:] [...]
December 24, 2007 at 12:25 am
Mrs. Marv. OMG. You have another devout follower of your chubbles. Thank you for a delicious and rewarding Christmas.
January 28, 2008 at 6:13 pm
[...] three months ago I came across this decadent recipe for Chubble (cheddar bubble) Bread. It’s a pull-apart bread chock full of herbs, spices, and cheese. Lot’s of [...]
January 28, 2008 at 6:57 pm
This is like bread for gods!
January 28, 2008 at 9:36 pm
Now, having actually made this fabulous bread, I can highly recommend it! Yum! The instructions are clear and easy to follow and the end result was absolutely scrumptious. Thanks for the great recipe, and foundation for variations!
February 2, 2008 at 2:35 pm
What an amazing looking bread! Did the person who wanted to freeze it get back to you on results? I’d like to make it for a Super Bowl party I have tomorrow but don’t know how to work out the timing. If I could make it today and refrigerate / reheat tomorrow, that would be super! Does it suffer from being baked completely today and then served the next day?
February 5, 2008 at 3:34 am
Sorry fore asking such dumb questions, but before I get anything wrong – does “t” as abbreviation count for tea- or tablespoon? (I’m not new to baking, just to english abbreviations
)
February 11, 2008 at 10:25 am
Aaron: You are so very welcome. Hope the holidays were good to you!
Masa: Well, at the very least it’s a meal in a slice of bread! And if the folks in need of a meal happen to be gods… I’m sure it will please.
Bri: Thanks and I’m so glad it worked out for you!
Melanie: I wouldn’t bother freezing it. There are a couple of things you can do. You could do the final raise in the refrigerator overnight. If you finish it today, it’s still really good second day, just reheat it for 10-15 minutes in a 350deg oven. Good luck to you!
Katrin: If you don’t know what it is then it’s not a dumb question at all: “t” is for teaspoon and “T” is for tablespoon. Have fun!
February 14, 2008 at 6:46 pm
[...] link to the recipe is here and, as always, some [...]
February 29, 2008 at 6:08 pm
[...] the recipe for chubble up to the point where you mix together the the stuffs then just substitute these ingredients and [...]
March 3, 2008 at 10:50 pm
oh my! this recipe is brilliant! i can’t wait to make it:)
March 13, 2008 at 5:03 pm
I finally got around to make this today. It was amazing! delicious! Thanks for the post! I currently trying to restrain myself from eating all of it.
March 19, 2008 at 12:30 pm
Snehal – Thank you!
Ginny – Really, good luck with that. I’ve never managed to stop eating it. And you’re welcome!
June 12, 2008 at 7:40 pm
I came here quietly, via TateSpotting. Several times, admiring the beautiful pics. Yesterday, I made the Chubble Bread and my picky family, as well as, myself felt in love with this precise and well written recipe. The dough is gorgeous and the stuffs to die for. Thank you so much, Mrs. Marv!
June 16, 2008 at 8:15 am
Thank you for letting me know!
June 30, 2008 at 4:01 pm
[...] photo contest, in honor of Bri. Photos are to feature the color yellow which made me think of my chubble bread. Bri made this recipe of mine (with her own modifications) a few months ago and talked about making [...]
August 4, 2008 at 8:50 am
[...] photo contest, in honor of Bri. Photos are to feature the color yellow which made me think of my chubble bread. Bri made this recipe of mine (with her own modifications) a few months ago and talked about making [...]
September 16, 2008 at 5:21 am
[...] leave you drooling and hungry every time you read about them. My favorite recipe of hers is for her “Chubble” Bread (a shortening of “cheese bubble”), which is the undefeated champion of all breads that [...]
November 13, 2009 at 3:39 pm
[...] Chubble Bread (from “To be Mrs. Marv…”) [...]
November 27, 2009 at 4:50 pm
Hey , it is Thanksgiving Day! I’m enjoying my extra day off, and I am planning to make something fun that’ll probably involve a car trip and seeing something new in Mount Joy I haven’t seen yet.
You write new post at Thanksgiving?
February 6, 2010 at 7:56 pm
I made this two weeks ago for the football playoffs. It was cheesy and herby and delicious, thanks so much for the recipe. We went through two cakes pans of it during the game. I used a mix of cheddar and pepper jack cheese, so it had a good kick.