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When I say, “monkey bread”, a classic caramel and cinnamon concoction that pulls apart in sticky pieces probably pops into your mind. But this savory blend is so flavorful, I promise you won’t even miss the sweet!
Basically, if you…
- Love that iconic bakery smell wafting throughout your home
- Want to impress guests with a recipe that looks just as good as it tastes
- Believe comfort food resembles a soft piece of bread with a crispy, herby, and cheesy exterior
Then you’ll most definitely want to make this bread!
It’s not difficult to put together, but does require a little bit of time as there are multiple rising steps involved. Or, you can substitute the homemade dough with refrigerator rolls if you’d like an easier version.
Either way, the effort is totally worth it, and when you serve this bread alongside The Best Potato Soup Recipe Ever, or as part of your Holiday meal plan, everyone will justify “just one more piece”!
How to Make Savory Monkey Bread
Step 1: In a large mixing bowl, combine 2 cups flour, sugar, salt, and yeast.
Step 2: In a small saucepan, heat the milk, oil, and 2 tbsp butter to 120-130 degrees F.
Step 3: Add wet mixture to dry ingredients and beat until just moistened. Add egg, and beat until smooth. Stir in enough remaining flour to form a soft dough.
Step 4: 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.
Step 5: In a small bowl, combine the cheese, sesame seeds, garlic salt, paprika, and herbs.
Step 6: Punch dough down. Divide into small, 1 inch pieces, and roll each into a ball. Drizzle 2 tsp 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.
Step 7: Bake at 350 F for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.Print
Making this bread the day of is best, although it still tastes wonderful the second day.
However, after two days, it tends to get hard and loses most of its initial flavor, which is why I love making this bread for company. It serves a crowd and you don’t have to worry about a ton of leftovers!
Do you prefer a savory or sweet monkey bread?
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