Mostly I think it is fun to say monkey bread. You could also call it bubble bread or pull-apart bread, but you won't have the same sense of glee in your voice.
Monkey bread is made either sweet, generally with sugar and cinnamon, or savoury. Once you make a couple, you will realize that you can probably flavour it however you want. Like this Bocconcini Stuffed Mediterranean Bacon Pull Aparts that I made last year. I still dream about that bread. The world is your oyster. Or monkey bread.
If you are a fan of garlic and herbs (and really, who isn't?) give this one a try!
Garlicky Herbed Monkey Bread
adapted from King Arthur Flour Baker's Companion
3 cups AP flour
2 tsp instant yeast
1¼ tsp salt
3 Tbsp white sugar
4 Tbsp butter, room temp
¼ cup dry milk powder
¼ cup potato flour
1 cup plus 2 Tbsp lukewarm water
Herb oil mix
1 Tbsp each - thyme, oregano, basil
1/3 cup finely grated Parmesan cheese
3 cloves garlic, grated on a microplane or finely minced
Pinch kosher salt
1/3 cup olive oil
Mix all dough ingredients in your stand mixer with the dough hook. 3 minutes on low to combine and then 3 minutes on medium to knead. Turn out onto a board and knead a couple more minutes, forming the dough into a smooth ball. Place ball into a clean bowl, cover, and let rise one hour.
Butter a bundt pan well.
Divide dough into 32 equal-sized pieces. Roll into balls.
Cover with a tea towel while you mix herb oil ingredients.
Place 1/3 balls in the buttered pan.
Drizzle or brush 1/3 of the herb oil mix over them.
Repeat 2x more.
Cover and let rise 1 hour.
Preheat oven to 375°F.
Bake for 25-35 minutes.
A darker pan will brown/bake faster.
Turn out onto a plate or board and eat while still warm.
|This bread has been YeastSpotted!|