Cheese and Garlic Monkey Bread

Recently I began reading Foodie with Family, a great recipe blog and I came across this recipe: http://www.foodiewithfamily.com/2012/01/16/mini-cheddar-scallion-monkey-breads/

and I started doing that thing, where I go, “well, I wouldn’t make it that way, I’d do this, take away that, use the cheese bread recipe from Artisan in Five and add loads of garlic…” and before you know it, I’ve made up my own version of this delectable thing called Monkey Bread, pictured above. So, here you go.

In a 5 quart bowl or container mix the following:

6 1/2 cups unbleached flour

1 cup shredded cheese, I used co-jack because its two cheeses in one and that’s how I roll.

1 1/2 TBL yeast

1 1/2 TBL sea salt

1 TBL sugar

2 TBL dried parsley flakes

2 tsp Italian herb blend

1 TBL minced Garlic

In a 4 cup glass measuring cup do the following:

1/4 cup olive oil

add lukewarm water to come up to the 3 cup line

(or in other words add 1/4 olive oil to 2 3/4 cups lukewarm water)

Pour this mixture into your flour mixture, stirring vigorously with a wooden or bamboo spoon until all is mixed thoroughly together.  Cover and place in your microwave, which acts like a nice incubator for your bread for 1 1/2 hours, until doubled in size and you see nice big bubbles in your dough.

Next take that same 4 cup glass measure and add 1/4 cup butter and melt it in the microwave, mine takes about 30 seconds.  Add 1/4 cup olive oil and 2 TBL minced Garlic.  (You did notice the word “garlic” in the title, didn’t you?) Feel free to adjust the garlic to suit your taste, but believe me, this is the equivalent of two loaves of bread, so don’t feel like its too much.

Now, take your Garlic Cheese bread and roll out a clump about the size of a golf ball, or two inch balls, place into the olive oil/butter/garlic mixture and roll around to coat.  Yeah, Baby, that’s what I’m taking about!

Place all these gooey garlicky lumps into a 9X13 or larger (if you have one) pan.  When you run out of room, place the dough balls in the in between spots.  Top with a several handfuls of shredded Parmesan.

Leave on top of your preheating stove for 20 minutes.

Preheat oven to 375 degrees. Pop the pan in there and bake for 45 to 55 minutes, its done when you can gently pull one of the monkey breads away from the top and see no doughiness underneath.

These are really, really good and should be served with a great pasta meal with lots of friends and family over.  Otherwise you will be eating them all, and that’s just plain dangerous!

So, basically, I followed the idea of Foodie with Families Monkey Bread, used the base recipe for the Vermont Cheese Bread from the Artisan Bread in Five Minutes a Day and added in the herbs, garlic, and olive oil, plus topped it with Parmesan.

Yes, you can say I’m wicked and evil, I don’t mind 🙂

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