Savoury Monkey Bread

    (3)
    2 hours 55 minutes

    I've only seen recipes for savoury monkey bread with store-bought croissant dough but never one with homemade wholemeal bread dough. It is actually pretty easy if you know how to make a simple yeast dough or pizza dough from scratch. You can vary the toppings to your fancy, such as garlic butter or minced fresh herbs.


    2 people made this

    Ingredients
    Makes: 24 

    • 7g dried active yeast
    • 280ml lukewarm water
    • 280g strong wholemeal wheat flour
    • 212g strong white bread flour
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • For the toppings
    • sesame seeds
    • mozzarella or cheddar cheese, grated
    • black pitted olives, chopped
    • sun dried tomatoes in oil, drained and chopped
    • pesto

    Directions
    Preparation:30min  ›  Cook:25min  ›  Extra time:2hours  ›  Ready in:2hours55min 

    1. Add the yeast and the water in a small bowl and stir to dissolve. Set to the side until foamy or creamy, 5 to 10 minutes.
    2. In the bowl of your kitchen machine fitted with the dough hook, add the flours and salt. Stir with a cooking spoon, then add the yeast and olive oil. Knead on a low setting for 3 minutes. If the dough is very dry and crumbly and does not pick up all the flour from the bottom of the bowl, add a little more water, 1 teaspoon at a time. The dough should be slightly sticky.
    3. Cover and let rise in a warm place for 1.5 hours.
    4. Put toppings of your choice in separate small bowls. I like to mix olives and sun-dried tomatoes together but you can also use them as separate toppings.
    5. Knock down the dough after the rise to remove any air pockets. Divide dough into 24 equal pieces and shape each piece into a ball. Place the balls on your lightly floured countertop and cover with a clean tea towel so they won't dry out.
    6. Grease a large fluted baking tin/Bundt tin very well, making sure to also grease the area around the hole.
    7. Dip a dough ball in a topping of your choice and gently turn it around in the topping to coat it all around. If the topping does not stick well, spray the dough lightly with water or moisten your hands with water and gently roll the ball between your palms before dipping it into the topping. Coat all the balls with the same topping at once and place them on a large plate in one layer. Then proceed with the next topping. That way you don't have to watch your hands all the time.
    8. Loosely fill the prepared tin mixing up the toppings so no two balls of the same type are next to each other. Do not squeeze them into the tin, they need to have ample room to expand.
    9. Once you've filled the bottom of the tin, create a second layer. At the end you should have more or less two sun-dried, it does not have to be neat.
    10. Cover and let rise in a warm place until visibly increased in size, about 30 minutes.
    11. Meanwhile, preheat your oven to 190 degrees C
    12. Bake the monkey bread until golden brown and puffed up, about 30 minutes.
    13. Remove from the oven and let cool for 1 minute, then gently losen the sides and unmold onto a wire rack. Do not to one the bread sit in the tin for long, otherwise it will sweat and loose its crisp. Let cool on the wire rack and serve within a few hours. You can also return it to the tin after cooling.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (3)

    More Collections