Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Wednesday, June 05, 2013

Herb and Garlic Monkey Bread

Who says Monkey Bread has to be for breakfast?  I made this bread last weekend, and the only thing better than the smell that filled the house as this was cooking was the way this bread tasted.

Herb and Garlic Monkey Bread


  • 1 1/8 cup warm water
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon salt
  • 3 cups bread flour
  • 2 tablespoons sugar
  • 2 teaspoons dough conditioner (optional)
  • 1 1/2 teaspoons active dry yeast
  • 1/4 cup + 1 tablespoon fresh herbs, chopped (or 1 tablespoon +1 teaspoon dried herbs) - you can use any herbs you like, I used basil and oregano and it was delicious!
  • 2 teaspoons crushed garlic (about 2 cloves)
  • 3/4 cup melted butter

Place all ingredients in bread pan in the order listed (or as per the directions for your bread machine.)  Select the Dough cycle and press Start.

Observe the dough as it kneads.  After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead the dough, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

Add 1 tablespoon of the fresh herbs (1 teaspoon or dried) to the dough after the first kneading (or when you would add nuts).  When the dough cycle has finished, remove dough to a lightly floured surface.  {Note - you can use your favorite bread recipe up to this point - I use my Italian Bread recipe ad just add the herbs.}

Mix the remaining herbs, garlic and  melted butter, and set aside.

Roll out the dough until 1/2 to 3/4 inches thick. With a sharp knife or pizza cutter, cut the dough into 1 to 2-inch squares.

Dip the squares in the butter and herb mixture and then place them in a bundt pan. If you have any left over butter and herb mixture, pour it over the chunks (or if you prefer, discard it).

Cover the pan and let the bread rise until doubled.   Meanwhile, preheat the oven to 350 degrees.

Bake for 22-27 minutes or until it tests done with an  insta-read thermometer at 190 degrees.

Invert the bread on a large plate or serving platter.  Top with shredded Parmesan  cheese of desired.  Serve warm.

If you can stand to share it, you'll love the accolades you get for this bread.  Even The Girl, who is nearly always reluctant to say anything about our meals (or any other topic really, she is 15 after all) said it was really good.  High praise indeed!

I loved this bread.  The taste was amazing, my house smelled like an Italian restaurant and everyone liked eating pieces from the plate.  And, you could change the flavors by changing the herbs you use.

zentMRS - Love in the Kitchen
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