Garlic Rosemary Monkey Bread Recipe 395

Steps:

• In a large bowl, mix yeast, salt and 2 cups flour. In a small saucepan, heat water, cubed butter and milk to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Combine melted butter, garlic, rosemary and salt. Dip 10 dough balls into butter mixture. Place in a greased 10-in. fluted tube pan; sprinkle with a scant 1/4 cup Parmesan cheese. Repeat with remaining balls and Parmesan cheese. Drizzle with any remaining butter mixture. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 55-70 minutes or until a thermometer inserted into bread reads 200°. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Steps:

• Preheat oven to 375°F. Stir together cheese, garlic, rosemary and parsley in a medium bowl. Place melted butter in a separate bowl. Cut each biscuit in half and roll each half into a ball. Dip balls in butter, transfer to cheese mixture, rolling to coat. Transfer biscuits to a lightly greased Bundt pan, overlapping slightly. Bake until golden brown, 23 to 25 minutes. Let bread cool for 5 minutes before removing from pan. Just before serving, drizzle with oil and top with flaky salt.

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.

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.

Steps:

• Preheat oven to 375.
• Stir together cheese, garlic, rosemary, and parsley in a medium bowl.
• Place melted butter in a separate bowl.
• Cut each biscuit in half and roll each half into a ball.
• Dip balls in butter, then transfer to cheese mixture, rolling to coat.
• Transfer biscuits to a lightly greased Bundt pan, overlapping slightly.
• Bake until golden brown, 23-25 minutes.
• Let bread cool for 5 minutes before removing from pan.
• Just before serving, drizzle with oil and top with flaky salt.
• TIP: Leave the bread in its Bundt pan to travel. You can reheat (and then garnish) at the party, but it's delicious at room temperature, too.

Steps:

• Preheat the oven to 400°F (200°C).
• Remove the top of each garlic bulb so just the tops of the cloves are exposed. Set the tops aside. Drizzle 1-2 tablespoons of olive oil over top of each bulb, letting the oil seep down between the cloves. Season each bulb with ¼ teaspoon of salt. Place the tops back on each bulb and set in a shallow baking dish.
• Bake for 20-25 minutes, until the cloves are completely tender, but not mushy. Since the garlic will continue cooking in the bread, you want them a little more firm so they hold their shape in the loaf.
• Let the garlic to cool until safe to handle. Gentle press on the bottom of each clove to pop it out of its skin. Roughly chop the garlic cloves and set aside.
• In a large bowl, combine the bread flour, whole wheat flour, chopped garlic, rosemary, and the remaining 2 teaspoons of salt. Stir well with a rubber spatula.
• In a separate large bowl, combine the warm water, remaining ¼ cup (60 ml) olive oil, and the yeast.
• Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
• Using the spatula, fold the dough toward the center again 8 more times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
• Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
• Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
• Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
• Bake the bread for 30 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 20 more minutes, until the bread is golden brown.
• Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
• Slice the bread and serve as desired.
• Enjoy!