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.
CHEESY GARLIC-POTATO MONKEY BREAD
This savory monkey bread begins with a yeasted dough made with mashed potatoes, which helps make it the extra light and fluffy. Each round of dough is coated in garlic butter, cheese (Parmesan and white cheddar), and a generous dose of coarse black pepper. Think of it as cacio e pepe monkey bread. It's best served warm. The dough rises overnight in the refrigerator, which makes this recipe especially great when you're looking to plan ahead.
Provided by Erin Jeanne McDowell
Categories breads, appetizer, side dish
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the dough the day before you want to make the monkey bread: In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, Parmesan, sugar, garlic powder, yeast and salt on low speed to combine, 15 to 20 seconds.
- Add the butter, mashed potato, water, egg and egg yolk. Mix on low speed for 4 minutes, then on medium speed until the dough is smooth, about 2 minutes.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let the dough rise at room temperature for 1 hour, then punch the dough down and refrigerate overnight.
- When you're ready to make the bread, let the dough sit at room temperature for 45 minutes to 1 hour. Generously coat a 10-inch tube or Bundt pan with cooking spray.
- Divide the dough into 24 even pieces (about 2-tablespoon-sized balls at 48 grams each). Round each piece into a ball using your hands. If the dough is too sticky to handle, use a little flour. (Try to use as little flour as possible, as it can make the dough tough.) Cover the dough with plastic wrap on your work surface, and let rest for 15 minutes while you prepare the filling.
- Prepare the topping: In a small pot, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Transfer to a heatproof bowl and allow to cool for about 5 minutes.
- In a medium bowl, toss the Parmesan, white cheddar and pepper to combine. Working with one piece of dough at a time, dip the dough into the garlic butter, then roll it in the cheese mixture to coat.
- Transfer each ball to the prepared pan, arranging in even layers. Do not tightly pack. Drizzle the rolls with the leftover garlic butter and sprinkle with the remaining cheese.
- Cover the pan with plastic wrap and let rise in a warm place until increased in volume, 35 to 45 minutes. (The dough won't fully double in size, but it will look puffy and risen.)
- Toward the end of rise time, heat the oven to 375 degrees. Bake until the surface is golden-brown, 35 to 40 minutes. (It should have an internal temperature of 200 degrees. Be sure to take the temperature in the center portion of the dough.)
- Let cool 10 to 15 minutes before unmolding. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 11 grams, Carbohydrate 55 grams, Fat 33 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 18 grams, Sodium 469 milligrams, Sugar 6 grams, TransFat 1 gram
CHEESY GARLIC MONKEY BREAD
Think of this pull-apart creation as cheesy garlic bread brought to the next level. Starting with prepared biscuit dough cuts your hand-on time down to 10 minutes.
Provided by Food Network Kitchen
Time 1h
Yield 12 servings
Number Of Ingredients 5
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter and garlic in a medium microwave-safe bowl and microwave until the butter is melted. Set aside to cool slightly. Brush the Bundt pan with some of the butter to lightly coat.
- Meanwhile, cut the biscuits into quarters. Combine the Parmesan and rosemary in a large bowl and stir together.
- Working in batches, toss the biscuits in the melted garlic butter, roll them in the Parmesan mixture to lightly coat and add them to the Bundt pan. Sprinkle the top with any leftover Parmesan mixture and drizzle with any leftover butter.
- Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.
CHEESY ITALIAN MONKEY BREAD
Make and share this Cheesy Italian Monkey Bread recipe from Food.com.
Provided by Diana Adcock
Categories Breads
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F
- Grease 12-cup fluted tube cake pan with shortening or spray with cooking spray.
- In 1-gallon bag, mix Parmesan cheese and Italian seasoning.
- Separate dough into 24 biscuits; cut each into quarters.
- Place biscuit pieces in good sized plastic bag.
- Shake bag to coat dough.
- Place half of dough pieces in pan.
- Sprinkle mozzarella cheese over dough.
- Place remaining dough pieces in pan over cheese.
- Sprinkle any excess Parmesan cheese mixture over dough.
- Pour melted butter over top.
- Bake 30 to 35 minutes or until golden brown.
- Place heatproof plate upside down over pan; turn plate and pan over. Remove pan.
- Pull apart to serve with warm marinara sauce.
Nutrition Facts : Calories 387.4, Fat 21.3, SaturatedFat 9.4, Cholesterol 33.7, Sodium 1187.5, Carbohydrate 37.2, Fiber 2.1, Sugar 10.6, Protein 11.8
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