Recipe: Herbed Monkey Bread

Here’s a recipe for a simple yet festive bread that’s both fun to make with kids and suitable for company. It comes out in a cake-like shape that makes a great centerpiece for a dinner party—a nice alternative to a basket of rolls. Its pull-apart sections are easy for little monkey fingers to grab, too.

Below is a savory version, coated in herbs, based on a recipe in the The King Arthur Flour Baker’s Companion (a book that should be on every baker’s shelf and isn’t as commercial as the branded name makes it sound). I’ve also made a sweet version based on a challah dough, with raisins and cinnamon. (Recipe to follow in separate post.)

Herbed Monkey Bread

Combine in a small bowl:

• 5 TBS olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 garlic clove, minced

You can use minced fresh herbs instead, if available. Set mixture aside while you prepare the dough.

Combine in a large bowl or the bowl of a mixer or food processor:

• 2 1/2 cups unbleached all-purpose flour (I like King Arthur because it has a higher gluten content than many brands.)
• 1/2 cup whole-wheat flour (Use white flour here, too, if you prefer.)
• 2 tsp instant yeast
• 1 1/4 tsp salt
• 3 TBS sugar
• 4 TBS butter, melted
• 1/4 cup nonfat dry milk
• 1 cup plus 2 TBS lukewarm water

Knead to form a smooth, elastic dough, about 3-5 minutes by hand. If you are using a food processor, pulse until the bread forms a ball, then let the ball rotate about 10 times. You may need to add up to a tablespoon more flour or water if your dough is too wet or too dry.

Cover and let rise for an hour. It should be bigger, but not necessarily doubled.

Grease the bottom and sides of an 8″ soufflé dish or deep (2″ or more) cake pan. A Bundt pan works, too.

Pull the dough into about 20 pieces and roll into balls between the size of a ping-pong ball and a golf ball. Roll each ball in the oil and herb mixture and arrange in pan. See picture at right. (This is the part that’s fun for kids.)

Let rise, covered, for another hour.

Bake in a preheated 375° oven for 30 to 35 minutes until golden brown. Let cool for five minutes, then run a knife along the edge and gently lift the bread out of the pan. (You can invert it, but you may lose herbs off the top.) Serve warm.