I did something really stupid yesterday. I partially blame technology but it was also user error. Basically I accidentally deleted a handful of photos I had taken of recipes I wanted to post. Poof, one mistake and they’re gone. All that time, effort, and money that had gone into making and photographing those recipes was just a waste. Yet, that wasn’t even the worst part of my day yesterday. I spent the better half of the day on the phone with my school trying to get my culinary degree graduation for this spring straightened out. To make a long and complicated story short, due to paperwork errors and confusion out of my control, graduating has become much harder than I ever anticipated. Hopefully everything will be worked out by next week, though. At least I didn’t delete the photos of this bread and at least I had some leftovers to munch on during yesterday’s series of unfortunate events.
This bread could make any day better. It is phenomenal. If you are planning on having company over in the near future, pop this bread into the oven as people arrive to your house because it smells like heaven and everyone will love you.
Taste: AMAZING. The combination of earthy and flavorful herbs, pungent garlic, salty cheese, and the slightly sweet yet acidic marinara sauce is out of this world. The aroma alone is enough to make your mouth water.
Texture: Crisp at the edges, fluffy and soft inside with cheese everywhere. Perfection.
Ease: There is some patience required and assembly involved but nothing too hard.
Appearance: This bread looks as irresistible as it tastes.
Pros: My new favorite bread.
Would I make this again? I already can’t wait to make this again.
Parmesan, Herb, and Garlic Monkey Bread
Yield: 1 loaf
1 packet instant yeast
1 1/3 cups room temperature water
2 tablespoons extra virgin olive oil
2 teaspoons salt
3 1/2 cups all-purpose flour
1/4 cup unsalted butter, melted
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
Marinara sauce, for serving
In the bowl of a stand mixer fitted with the dough hook combine the yeast, water, olive oil, and salt. Add the flour and mix on low speed until the flour is moistened. Increase speed to medium and knead the dough until it is elastic, 5 to 6 minutes. The dough may be slightly sticky. Alternatively, knead by hand on a floured work surface until elastic, 7 to 10 minutes. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.
In a small bowl, combine the melted butter, thyme, rosemary, and garlic.
Punch down the dough. Tear off small pieces of dough, roll into balls, dip into butter mixture, and place in the bottom of a bundt pan. Repeat the process until there is one layer of dough covering the bottom of the pan. Sprinkle the dough with a 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with plastic wrap and let the dough rise again until doubled in size, about 30 minutes.
Preheat the oven to 350°F. Bake for 25 to 30 minutes, or until the bread is golden brown. Serve hot with marinara sauce.
From The Pastry Affair