Savory Pull-apart Bread – Christmas Special Bread

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Savory Monkey Bread

It’s just 2 days away until Christmas! With all the hustle and bustle the season brings, there is always the excitement, the joy, the celebrations, the food that we all look forward! It’s a season to spread love, a season to gift someone in need and see a smile on their face, a season to sit back and enjoy a meal or two with your family and friends.

Savory Monkey Bread

Christmas is all about cookies! Planning the cookies, deciding on the cookie cutter to use, the icing on the cookie, the decorations added on top of it. And the fun doubles when our kids are involved in the process. Kids love to smother icing over the cookies, decorating it to their taste.

Christmas is also about baking that special bread that you want to put it up in the center of the dining table, share it with your family and friends. The number of gorgeous bread that is specially baked during Christmas is numerous! I decided to keep this year’s Christmas bread pretty simple without compromising on the flavor and taste!

Savory Monkey Bread

It’s Savory Pull-apart Bread. With aromatic herbs like rosemary-thyme and cheddar cheese this bread turns is super soft and gooey cheesy in the center. The cheesy stuffed little bread balls are such a delight, you won’t just stop pulling one.

Savory Monkey Bread

I let the dough proof in the refrigerator overnight, and then next day they were bought to room temperature and let it proof again. Rolled the small bite sized balls, stuffed cheese in some of the balls, and other dipped in butter and then coated in herbs and grated cheese. Let the balls rise again for about an hour, and finally baked until nicely browned on top. The result was amazing, super soft, cheesy bread!

Savory Monkey Bread

Though a bit time consuming (most of it goes in letting the dough proof) this is a super simple recipe, with amazing results. Bake this bread for your family and friends and enjoy the festive night.

Savory Monkey Bread

Recipe adapted from here 

Ingredients

2 ¼ cups flour

½ teaspoon salt

1 1/4 teaspoon instant yeast

1 tablespoon sugar

1 tablespoon olive oil

¾ cup luke warm water

 

For stuffing/coating

2 stick cheddar cheese (you may use any cheese of your choice)

¼ cup fresh herbs like rosemary, sage and thyme

1/3 cup melted butter

 

Method

  1. In a bowl mix together flour, salt, sugar, oil and yeast.
  2. Add water to make slightly sticky dough.
  3. Transfer to the counter and knead it for 10 minutes until soft and elastic.
  4. Grease a bowl, oil the surface of the dough in oil and place the dough covered in damp cloth in fridge overnight.
  5. Next morning remove the dough from fridge, bring it to room temperature and let the dough proof for an hour or two until it rises double.
  6. Punch down the dough and take it back to the counter and knead for a minute.
  7. Divide dough into small equal sized portions. Roll each portion into small balls.
  8. Grease a oven proof bundt pan with butter, then coat it with flour all over evenly.
  9. Dip a ball in melted butter, then roll it in finely chopped fresh herbs, place it in the bundt pan.
  10. Next take a small portion of cheese and stuff it in the center of a ball. Cover and roll it well. Then dip in melted butter and coat the outside with grated cheese. Place this ball next to the herbed bread balls.
  11. Roll another ball, dip it in butter and leave it plain. Place this next to the cheesy bread ball. Repeat this process for the dough. Stack a few layers depending on the size of the bread balls and the size of your bundt pan.
  12. Take a bowl big enough when inverted won’t touch the edges of the bundt pan and covers it completely. Invert that bowl over the bundt pan and let the bread balls proof again.
  13. Meanwhile pre heat the oven at 150 degree centigrade.
  14. Once the dough has risen, bake it in pre heated oven for about 20 – 30 minutes until the outside of the bread start to turn golden brown. Brush with milk the top of the bun to get evenly browned bread.
  15. Remove from oven and let it sit for 5 minutes. Next invert the pan and tap the bottom of the bundt pan to release the bread. Transfer the bread to serving place and serve it immediately while it is still warm.

 

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