Sunday, December 1, 2013

Savory Monkey Bread


Isn't this bread so pretty?  I saw a picture of this from Food Network, and I just had to try it.  Their recipe used premade refrigerated breadstick dough, but I did mine homemade. You could also use the frozen ready to cook yeast rolls.  I changed up the toppings to suit my tastes.  Wouldn't this be wonderful to grace your holiday table?  It just might be the star of the show!

SAVORY MONKEY BREAD
FOR THE DOUGH:
1 packet highly active yeast
1 1/4 C warm water, about 110 degrees
3 T olive oil
3 to 3 1/2 C all purpose flour
1 teaspoon sugar
1 teaspoon salt

FOR THE TOPPINGS:

1 packet Ranch dip mix
1 packet taco seasoning
1 packet Italian dressing mix
3 T mixed dried herbs (parsley, basil, tarragon, you choose)
1/2 C shredded cheese, your choice
1 stick butter, melted

NOTE:  If using the refrigerated breadsticks, you will need three cans.  Just cut them into about 2-inch pieces and roll. If using frozen yeast dough balls, thaw them and then let rise until they are double in size.

For the dough, put the yeast, water, and sugar in a stand mixer and let sit until a little frothy.  (If you don't have a stand mixer, it's okay.  Put it in a bowl and whisk.)  Add in the olive oil, salt, and 3 cups of flour.  Knead until it becomes a ball.  If it seems sticky or too wet, add in the rest of the flour.  Place the ball in a large bowl sprayed with pan spray and cover tightly.  Set it on the stove (all burners off, of course).  A trick to help it rise...Preheat your oven to 200 degrees, then turn it off.  Open the door.  When you can touch the racks without burning yourself, place the bowl of dough in the oven and close the door.  Your dough should be ready in about an hour.  

Grease a bundt pan generously.  Preheat the oven to 350 degrees.  Have your toppings ready in separate bowls. Separate the dough into about 1-inch balls.  Roll the balls around in the butter and then into a topping. Repeat with other toppings.  Put them around the bundt pan and let rise until the balls are puffed up over the top of the pan, about 15 minutes or so.  Bake about 30 minutes or until the dough is done all the way through. 

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