{"id":796,"date":"2009-10-05T14:51:06","date_gmt":"2009-10-05T18:51:06","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=796"},"modified":"2009-10-05T15:09:40","modified_gmt":"2009-10-05T19:09:40","slug":"monkey-bread","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/monkey-bread\/","title":{"rendered":"Monkey Bread"},"content":{"rendered":"

\"Monkey<\/a>My friend and associate at work Liz Cheek and I often talk about food and cooking, especially when we recap our weekends at the beginning of the week. One such Monday she mentioned a Monkey Bread that consists of refrigerated biscuit dough rolled into small balls and coated with butter and spices then layered in a Bundt pan and baked until done. (Note: Click on image for a larger view). Her version is served for breakfast or dessert and has cinnamon and sugar mixed with\u00a0 nuts instead of the savory version I have posted.<\/p>\n

While reading an old copy of the Taste of Home healthy Cooking magazine in the December\/January 2009 issue I found a recipe for a made from scratch Herbed Monkey Bread on page 41, which was submitted to the periodical by Joan Hallford of North Richland Hills, Texas. I took Joan\u2019s recipe and modified it just a bit and this is my version to share with you today. It came out quite good and we are serving as our bread with some Turkey Chili.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
3<\/td>\nCups<\/td>\nAll-purpose flour, divided<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nSugar<\/td>\n<\/tr>\n
1<\/td>\nTsp<\/td>\nSea salt, fine grind<\/td>\n<\/tr>\n
1<\/td>\nPackage<\/td>\nActive dry yeast (1\/4 ounce)<\/td>\n<\/tr>\n
1 \u00bc<\/td>\nCup<\/td>\nMilk<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nOlive oil<\/td>\n<\/tr>\n
4<\/td>\nTbsp<\/td>\nButter, melted, divided<\/td>\n<\/tr>\n
1<\/td>\nLarge<\/td>\nEgg<\/td>\n<\/tr>\n
1\/4<\/td>\nCup<\/td>\nParmesan cheese, fresh grated<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nSesame seeds, toasted<\/td>\n<\/tr>\n
2<\/td>\nTsp<\/td>\nGarlic salt<\/td>\n<\/tr>\n
2<\/td>\nTsp<\/td>\nSmoky paprika<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nIn a large stainless steel bowl, combine 2 cups flour, the sugar, salt and the yeast.<\/td>\n<\/tr>\n
2.<\/td>\nIn a small sauce pan combine the milk with the olive oil and \u00bd of the butter and heat to 130\u00b0 F.<\/td>\n<\/tr>\n
3.<\/td>\nAdd the warm milk mixture to the dry ingredients and mix until just moistened. Add the egg and mix until smooth. Then mix in enough of the remaining flour to form soft but not too wet dough.<\/td>\n<\/tr>\n
4.<\/td>\nLightly flour a counter top or surface, turn out the dough, and knead until smooth and elastic for 5 \u2013 6 minutes, adding more flour to keep the dough from sticking.<\/td>\n<\/tr>\n
5.<\/td>\nPlace the dough into a bowl coated with butter or cooking spray, turn the dough to coat the entire surface. Loosely cover the bowl with a clean kitchen towel and keep in a warm non-drafty location for 1 hour, or until dough doubles in size. Typically, an oven or holding warmer set between 140\u00b0 to 170\u00b0 works well.<\/td>\n<\/tr>\n
6.<\/td>\nWhile the dough is rising, combine the parmesan cheese, sesame seeds, garlic salt and smoky paprika in a small bowl and reserve for later use.<\/td>\n<\/tr>\n
7.<\/td>\nOnce dough has double in size punch it down and then cut into 30 small pieces and roll each into a ball shape. Be sure to pre-heat oven now to 350\u00b0 F.<\/td>\n<\/tr>\n
8.<\/td>\nCoat the inside of a Bundt pan with butter or cooking spray and then gently roll each dough ball in the cheese mixture then add them into the pan in a layered fashion.<\/td>\n<\/tr>\n
9.<\/td>\nDrizzle the remaining melted butter on top of the dough and sprinkle any remaining cheese mixture.<\/td>\n<\/tr>\n
10.<\/td>\nBake at 350\u00b0 F for 35 minutes or until golden brown. Cool for a few minutes before removing from the pan and allow continued cooling on a wire rack.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Monkey Bread that consists of refrigerated dough rolled into small balls and coated with butter, herbs and spices then layered in a Bundt pan and baked until done.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[245,11],"tags":[2089,2099,297,298,111,218,295,294,300,299,296],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/796"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=796"}],"version-history":[{"count":5,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/796\/revisions"}],"predecessor-version":[{"id":801,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/796\/revisions\/801"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=796"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}