cheesy, savory monkey bread
all of the best foods have “bizzaro” versions: regular pizza has dessert pizza, apple pie has chicken pot pie, and monkey bread has…savory monkey bread (though if you’re looking for a really good sweet monkey bread recipe, go HERE). this works out great, because while i have a serious sweet tooth, the girl usually prefers more savory flavors.
just like sweet monkey bread, the dough is a cinch to bring together. i used green onion and parley with a bit of greyere cheese, but any combination of herbs works. i could see adding some crumbled bacon as well…
when we were kids, the best part of making monkey bread was tearing it into tiny pieces and rolling it in cinnamon and sugar. with savory monkey bread, you roll the pieces in herb butter.
then you arrange all the dough pieces in a pan, and brush them with more butter. right before baking, you give it yet another brush of butter. i guess it goes without saying, but the finished monkey bread is incredibly buttery and rich. this would be great dish to just put out and snack on with some friends.
i wanted to give a gigantic shout out to everyone who donated to the susan g komen breast cancer 5k last week. if it was possible for me to give hugs through the internet, please know that i would. it was a fun event and you all really came through. you guys are the best.
and finally, i think i mentioned briefly last week that i was moving soon – well it’s happening this weekend. i’m saying goodbye to my current kitchen and hello to my new one. pro: i now have a dishwasher! con: i now have an electric range. it may take some time to adjust.
cheesy, savory monkey bread
adapted from Chris Pandel’s Monkey Bread with Dill, Butter and Sea Salt. makes one loaf pan full.
2 Tbsp warm water
1 1/2 tsp active dry yeast
1 tsp sugar
2 1/4 cups flour
1/3 tsp salt
1/2 cup whole milk
1 Tbsp plus 4 Tbsp unsalted butter, melted (keep them separate)
3 Tbsp fresh parsley, chopped
3 Tbsp spring onion, chopped
2 cups grated gruyere cheese
1. mix yeast, sugar, and warm water in a small mixing bowl. set aside for ten minutes to allow yeast to proof (bubbles will form at the surface).
2. mix flour and salt in large mixing bowl. set bowl on mixer fitted with the dough hook attachment (or use a spoon and some elbow grease). with the mixer set on medium speed, slowly add the proofed yeast mixture to the dry ingredients, followed by the milk, egg, and 1 Tbsp melted butter. add 1 Tbsp of the parsley, 1 Tbsp of the onion and 1 cup of the cheese.
3. mix on medium speed just until the dough releases from the side of the bowl, about 6-to-8 minutes. knead dough together lightly with your hands. transfer dough to a lightly greased bowl, cover bowl with plastic wrap and place in a warm place. allow dough to rise for 25-30 minutes.
4. after 30 minutes, punch dough down and roll into balls, about 1 inch in diameter. mix 4 Tbsp of the melted butter with the remaining parsley, spring onion and gruyere, roll balls in the mixture, and arrange in a lightly greased loaf pans. allow loaves to rise once more in a warm spot for 30 minutes.
5. Brush loaves again with melted butter. Bake in a 375F oven for 35 minutes, brushing twice throughout the baking with any remaining melted butter. serve monkey bread hot out of the oven.