Savory Monkey Bread
"This savory pull-apart loaf is loaded with herby goodness. You can adjust the ratio of white to whole-wheat flour as you like (though you may not get enough gluten if the whole-wheat exceeds a cup and a half). You can bake it in almost any pan; if you have a bundt pan, it makes a really fun shape. Adapted from a recipe by Donna Currie at Serious Eats. http://bit.ly/9rgrtf"
- Ready In:
- 2hrs 35mins
- Ingredients:
- 14
- Yields:
-
32 balls
- Serves:
- 8
ingredients
-
Bread dough
- 1 cup milk, scalded and cooled to lukewarm
- 1 teaspoon sugar
- 2 cups all-purpose flour (10 ounces by weight)
- 2 1⁄2 teaspoons active dry yeast (1 packet)
- 1⁄2 cup white whole wheat flour (2 1/2 ounces by weight)
- 1 teaspoon table salt
- 4 tablespoons unsalted butter, at room temperature
- 2 teaspoons vegetable oil or 2 teaspoons olive oil
-
Herb butter
- 4 tablespoons unsalted butter, at room temperature
- 1 clove garlic
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leave
- 1⁄2 teaspoon sweet paprika
- 1⁄2 teaspoon table salt
directions
- In work bowl of a stand mixer, combine milk, sugar, all purpose flour and yeast. Mix until combined, then cover with plastic wrap and let stand at room temperature for 1 hour.
- Add whole wheat flour and salt and mix until smooth and elastic. Add 4 tbsp of butter and continue to knead until butter is incorporated and dough is shiny and elastic. Total kneading time is 7-10 minutes.
- Coat a clean bowl with oil. Form dough into a neat ball and turn in the oil to coat. Cover with plastic and let rise at room temperature until double in bulk, about 45-60 minutes.
- Meanwhile, preheat oven to 325°F Combine garlic, rosemary, thyme and paprika in the work bowl of a food processor (if you have a small one, it is ideal for this). Process until garlic is finely chopped, 10-12 one-second pulses. Add remaining 4 tbsp butter and salt and process until well-blended, about 10 seconds. Set aside at room temperature.
- Turn dough out onto a lightly-floured work surface; hand knead for 15-30 seconds. Using a bench scraper, divide dough in half. Repeat 4 more times to form 32 even pieces of dough. Shape dough pieces into balls: place a ball on the work surface, cup the hand loosely with open fingers over the ball and move the hand in a circle so the ball "rolls around" in the cage formed by the fingers. Coat each ball in herb butter (use your fingers) and place into a baking dish, cake pan, loaf pan or bundt pan. Drop balls in loosely; do not compress them. Cover with plastic and let rise until doubled in bulk again, 30-45 minutes.
- Bake until loaf is a deep golden-brown color, about 35 minutes. Serve hot, warm, or at room temperature.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
