BUTTERY PULL-APART HERB MONKEY BREAD
A good baked bread is baker's pride. I don't know if someone said so, or I just became famous ;) Either ways, I am sharing with you a delectable, homemade, fragrant, moist, herbaceous, and crusty monkey bread. Slathered in butter and fresh herbs, this bread is perfect to bring some festivity on holiday dinner table!Monkey Bread or Festive Herb Wreath Bread?I am not sure.... if I should call this a monkey bread.... or Festive Herb Wreath Bread! confused...!.!.! It looks so gorgeous, seems unfair to call this a Monkey Bread. When I did some bing-ing to find the answer, turns out monkey breads are almost unknown to people outside America, and it is called so since it resembles the fruit of a Monkey Puzzle Tree. Original Monkey bread (introduced in 1950s) was sweet, made with small pieces of bread dough covered in cinnamon and sugar, then thrown in bundt pan and baked. But... these days everyone is making their own version of savory monkey breads and so did I.I, however, was not so rough in arranging dough into the bundt pan, was very precise instead, probably because it is my first monkey bread ;) See... that's why it came out looking so pretty... almost like a festive wreath! I am sure, I'll get to make mesh-mashed and original monkey breads in next few baking rounds..... ;)It is pouring outside right now and I am sharing this recipe with you. I made this bread, last weekend, to accompany a creamy tomato soup. I wish.... I had some hot soup and bread leftover to enjoy this rainy weather.... It is FINALLY raining in drought-struck California, and amazingly there was a warning of rain storm today! We have not seen much rain here in past 2-3 years, and all of sudden this rain is like overwhelming for some... specially in areas affected by fire in summer, now those areas are in danger of mudslides... problem when it rains... problem when does not.... Nature and humans, we will keep complementing each other till eternity!Back to my herb monkey bread!What if I don't haveBundt Pan?If you don't have bundt pan, you can make this bread in a round cake pan with a small oven-safe bowl in the middle. I learned this trick a little after buying bundt pan or I would have never bought it...Fresh Herbs?I have made this bread before, as simple dinner rolls with Italian Seasoning. When I need all sorts of herbs and can't find any fresh, I reach for my pantry staple, Italian Seasoning (unsalted)! Thing to remember is, dried herbs are more potent than fresh-ones. So always add less if using dried herbs vs fresh. e.g. for this recipe I have used, 1/4 cup mix of fresh thyme, rosemary, oregano, and sage. If using dried, add 1/2 tbsp of seasoning to dough and use 1 tbsp for covering dough with butter-herb mix or adjust per taste but you will never need 1/4 cup dried herbs for this one bread.No Butter, No Problem!Bread dough uses NO butter at all, just 2 tablespoons of olive oil. I only used butter to get buttery, crusty exterior. If you want to totally avoid butter, dip dough in oil and herb mixture instead of melted butter.Family-style pull apart breadThis bread is essentially a family-style pull apart bread. Just take out of pan, cool a bit on wire-rack, then serve as-is for a rustic family-style dinner party. Here are few shots to share the texture of bread. The outer crust was very buttery, crusty, and inside was warm, moist and fluffy! I don't have scratch-and-sniff feature but fragrance was irresistible too... ;)So, don't wait, make this yummy bread for family over the weekend and if you need some easy soup to accompany, I am sharing the recipe next!Happy Weekend and Happy Holidays!
Provided by Savita
Time 40m
Number Of Ingredients 10
Steps:
- In a wide bowl, add 3/4 cup + 2 tbsp lukewarm water, dissolve 2 tbsp sugar and sprinkle yeast package on top and let it bloom for 10 minutes. If yeast does not bloom, discard and start afresh.
- While yeast is blooming, fine chop herbs, divide in half. Also lukewarm milk.
- In yeast, add lukewarm milk, salt, olive oil, half of the fresh chopped herbs, and 2.5 cups of flour.
- Mix the dough with a wide spatula, then add flour 1 tbsp at a time until dough comes together. Transfer dough to a work surface and knead for 6-8 minutes or using dough hook, knead the dough on high-speed for 4-5 minutes.
- Transfer the dough to an oil covered bowl, cover with plastic wrap, and then cover with dry kitchen towel.
- First Rise - Let rise in warm place for 1.5 hrs or until it doubles in size.
- Punch down the dough and transfer to a work surface. Make two logs long logs.
- Divide the log into 20-25 equal size portions. Also, in a saucepan, melt the butter, add remaining herbs, mix and set aside.
- Shape each dough piece into a ball. You can also leave'em as is since it is a monkey bread, no need to be very precise, but if you want to, make all balls before dipping one into butter, or otherwise butter covered hands will make it impossible to roll the dough balls.
- Transfer all the butter-herb covered balls into bundt pan.
- Second Rise - Cover with dry kitchen towel and leave to rise in warm place for 1 hour or until pan is just full.
- Preheat oven at 375 F, then bake for 18-20 minutes or until top of bread is golden brown and bread sounds hollow when tapped.
- Carefully invert bread onto cooling wrack and let it cool slightly before serving.
QUICK HERB AND CHEESE MONKEY BREAD
Prepared biscuit dough is the base for this pull-apart loaf, which is formed by rolling the dough in olive oil and herbs before piling in a bundt pan, which helps turn the loaf crispy and golden brown. Our tasters called them the Southern version of pizza-shop garlic knots.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a bundt or tube pan lightly with cooking spray.
- Toss the Parmesan, oregano, garlic, rosemary and thyme in a small bowl until well mixed. Roll each biscuit half into a ball. Put 8 of the balls in a medium bowl and drizzle with 2 tablespoons of the oil, tossing until well coated. Transfer each ball to the Parmesan mixture to coat, then place in the prepared pan. Working in batches of 8, repeat with the remaining dough balls, overlapping in the pan as necessary.
- Bake until the dough is puffed and browned, about 50 minutes; check halfway through the baking time and tent with foil if the bread is browning too quickly.
- Let the bread cool 10 minutes. Loosen the bread from the sides of the pan with a thin spatula. Invert the pan onto a baking sheet, then flip the bread (decorative-side up) onto a serving plate.
GARLIC PARMESAN MONKEY BREAD
If you like garlic bread you'll love this! This savory version of the classic Monkey Bread is sure to add fun and flavor to any meal.
Provided by Lynseey
Categories Bread Yeast Bread Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Grease a 10 inch Bundt pan or tube pan.
- In a medium bowl, mix together the green onion, parsley, garlic powder, salt, butter and eggs until well blended. Break the bread dough off in walnut-sized pieces, and dip each piece into the egg mixture.
- Place coated dough balls into the prepared pan. Once there is a layer of balls covering the bottom of the pan, sprinkle with Parmesan cheese. Repeat, sprinkling each layer with cheese until everything is in the pan. Cover loosely, and let rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C).
- Bake for 30 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 44.3 g, Cholesterol 56 mg, Fat 11.5 g, Fiber 3.8 g, Protein 12.1 g, SaturatedFat 4.7 g, Sodium 683.7 mg, Sugar 3.9 g
PARMESA-GARLIC MONKEY BREAD
Enjoy the savory taste of this Parmesan-Garlic Monkey Bread. This flavorful Parmesan-Garlic Monkey Bread is cheesy and seasoned with garlic powder.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Separate biscuits; cut into quarters. Mix margarine, Parmesan and seasonings in medium bowl until blended. Add dough pieces; toss to evenly coat with cheese mixture.
- Place in 9-inch round pan sprayed with cooking spray; top with shredded cheese.
- Bake 20 to 25 min. or until golden brown. Cool 10 min. Remove bread from pan to wire rack; cool slightly.
- Heat pasta sauce as directed on label. Serve with the bread.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 360 mg, Carbohydrate 15 g, Fiber 0.864 g, Sugar 2 g, Protein 4 g
GARLIC AND HERB MONKEY BREAD
This is my most frequently asked for bread. This also comes from the Book Bread Machine Magic. Feel free to change the herbs around a little, I always add more rosemary because I love it, and I have a pot growing outside
Provided by Jane Whittaker
Categories Savory Breads
Time 40m
Number Of Ingredients 12
Steps:
- 1. Put all bread ingredients in bread pan in the order given. Cut butter into 4 chunks and deposit in each corner.
- 2. Turn bread machine on, and it will beep when dough is complete, my bread machine this is exactly one hour.
- 3. Turn dough on a floured surface. Gently roll and stretch dough into a 24 inch rope.
- 4. In a small bowl combine the melted butter, garlic, and herbs.
- 5. With a sharp knife, divide the dough into 40 sections. The easiest way is to divide in half, that in half, and so on. I use a yard stick for this.
- 6. Roll each piece in a ball, dip in butter and place in a bundt pan, butter side down.
- 7. Cover and allow to rise double in size. I turn oven on low 2 minutes, turn it off, then put dough in to rise.
- 8. Heat oven to 375 degrees if your bread is still in oven, just leave it in. bake for 15 to 20 minutes, or until golden brown.
HERBED PARMESAN MONKEY BREAD
This bread will make your house smell wonderful while it bakes. The combination of herbs and seasoning make it irresistible. It's my most requested recipe. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 1h
Yield 1 loaf (32 pieces).
Number Of Ingredients 13
Steps:
- In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a small saucepan, heat the milk, oil and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. , In a small bowl, combine the cheese, sesame seeds, garlic salt, paprika and herbs. Punch dough down. Divide into 32 pieces; roll each into a ball. , Drizzle 2 teaspoons butter into a 10-in. tube pan coated with cooking spray; sprinkle with a third of the cheese mixture. Top with 16 balls. Repeat layers. Drizzle with remaining butter and sprinkle with remaining cheese mixture. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 150 calories, Fat 6g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 260mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
GARLIC AND HERB PULL APART BREAD
This was fantastic with spaghetti, my family loved it... in fact my husband tried to eat the whole thing. Keep in mind though, we love garlic at our house. If you are not a fan of strong garlic, streamline the amount until you are comfortable with it.
Provided by ekuntz
Categories Appetizers and Snacks Garlic Bread Recipes
Time 25m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt® with cooking spray.
- In a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. Separate the biscuits, and dip each biscuit into the butter and herbs; place biscuits in a random pattern into the prepared pan. If there is any unused butter mixture, pour it over the biscuits.
- Bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 25.2 g, Cholesterol 25 mg, Fat 16.9 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 7.8 g, Sodium 625.8 mg, Sugar 4.2 g
ROSEMARY AND GARLIC MONKEY BREAD
More than just delicious, this savory version of the traditionally sweet pull-apart bread also has a dramatic presentation! Prep time includes rising time.
Provided by Sharon123
Categories Low Cholesterol
Time 2h15m
Yield 1 loaf, 24 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl of heavy-duty electric mixer, combine 2 cups flour, the sugar, and yeast.
- Beat water into flour mixture until soft dough forms.
- Cover and set aside 20 minutes.
- Meanwhile, prepare Crumb Topping (see below).
- Lightly grease a 2 1/2-quart souffle dish (casserole dish).
- Place oil in small bowl.
- Add 3 cups remaining flour, the rosemary,garlic, and salt to the soft dough.
- Beat until smooth dough forms.
- Turn dough out onto floured surface.
- Knead dough, adding remining flour as necessary, until smooth and elastic-about 5 minutes.
- Divide dough into 24 pieces.
- Dip each dough piece into oil and roll into a ball.
- Dip each ball into Crumb Topping and place, crumb side up, in greased dish.
- Cover loosely with clean cloth and let rise in warm place until double in size- about 45 minutes.
- Heat oven to 350*F.
- Tuck tiny rosemary sprigs between dough balls, if desired, and bake 55 to 60 minutes or until golden brown and bread sounds hollow when tapped on top.
- Cool on wire rack 10 minutes; remove from dish and cool completely.
- To serve, pull balls apart.
- Crumb Topping: In cup, combine 1/4 cup grated Parmesan cheese, 3 tbls.
- wheat germ, 1 tbls.
- rosemary leaves, and 1 teaspoons.
- paprika.
Nutrition Facts : Calories 132.4, Fat 2.4, SaturatedFat 0.5, Cholesterol 0.9, Sodium 114.1, Carbohydrate 23.6, Fiber 1, Sugar 1.1, Protein 3.7
GARLIC & HERB MONKEY BREAD
by Martha Collison
Yield 6 - 8
Number Of Ingredients 1
Steps:
- 1. Place the flour into a large bowl (or the bowl of a stand mixer) and add the yeast to one side of the bowl and the salt to the other. (If you put the salt directly onto the yeast it may kill it and the dough will not rise.) 2. Make a well in the centre of the dry ingredients and add the honey, olive oil, egg and about 170ml warm water. Begin to mix, incorporating the wet ingredients with the flour. Add more warm water (you may need up to another 50ml) as you go to form a soft, slightly sticky dough. 3. Turn the dough out onto a lightly oiled surface and knead for 10-15 minutes or until smooth and elastic, and no longer sticky. Alternatively, knead using a stand mixer with a dough hook attachment. Place the dough into an oiled bowl, cover and leave for 1-2 hours, until doubled in size. 4. For the coating, melt the butter in a small saucepan over a low heat, then add the garlic. Cook for 3-4 minutes until the mixture smells fragrant, then remove from the heat and stir in the herbs. Turn the dough out onto a floured surface and divide into 25-30 small pieces. 5. Flatten each piece and place a cube of mozzarella into the centre of each. Pinch tightly to seal and shape into balls. Roll each ball in the garlic and herb butter, then randomly scatter the balls into a large 23cm Bundt tin, trying not to squash them down. They will touch and stick together as the dough proves. Tip any remaining butter mixture over the dough, then cover the tin and leave to rise for 1 hour. 6. Preheat the oven to 200°C, gas mark 6. Bake the monkey bread for 30-35 minutes until well risen and golden. The top will be golden brown. Allow the bread to cool for 5 minutes in the tin, then invert onto a plate and tap sharply before lifting the tin to remove the bread in one piece. Serve warm as a centrepiece starter or accompaniment to a meal.
Nutrition Facts : Nutritional Info Typical values per serving Energy 2,342kJ 559kcals Fat 27g Saturated Fat 12g Carbohydrate 61g Sugars 2.7g Protein 15g Salt 1.3g Fibre 3.3g (for 6) vegetarian Click here for more information about health and nutrition
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- Preheat oven to 350°F. Generously grease a 9- to 10-inch Bundt pan with butter, or spray with nonstick cooking spray.
- Stir garlic salt into melted butter. Cut each biscuit in half and roll into a ball. Dip each biscuit ball in butter, then roll in desired coating. Arrange biscuits in the pan so that the various coatings are alternated.
- Bake for 30 to 35 minutes until biscuits are done and surface is golden. You may want to start checking bread at about 25 minutes, and if it's browning too quickly, lay a sheet of aluminum foil on top for the remainder of the baking time.
- Cool in pan for 5 minutes. Run a thin, soft rubber spatula around the edge and down the sides of the pan to loosen any stuck cheese. Invert onto a plate, then lay serving platter on top and flip bread over onto serving platter so that the attractive side is on top.
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- 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.
- 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.
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