Saturday, November 5, 2011

Garlic Parmesan Bubble Bread

  I love monkey bread, traditional monkey bread with cinnamon sugar is absolutely delicious and it is so fun to eat. I never would've thought to make a savory style monkey bread but I saw a recipe online where they called it bubble bread and they used cheese and savory seasonings instead of the sweet approach. I was inspired by that recipe to create my own savory bubble bread/monkey bread...I think this turned out pretty good and it was a perfect pairing to our dinner. 

Serves 10 (or 4-5 people big eaters)

1/4 cup water, warm
2 1/2 tsp active dry yeast
1 cup all purpose wheat flour
2 cups all purpose flour
1 tsp garlic salt
1 Tbsp minced garlic
1 large egg
2 Tbsp butter, melted
3/4 cup milk, warm

1 cup Parmesan, grated fine
1 tsp garlic salt
1 tsp garlic powder
2 tsp onion powder
1 tsp dried Parsley
1/4 cup butter, melted

1. Lightly grease a standard 10-in bundt pan. Set aside.
2. In the bowl of a stand mixer (all mixing can be done by hand, as well), combine warm water and yeast. Let stand for 2 minutes, until yeast is slightly foamy.
3. Stir in 1 cup of wheat flour, along with the salt, minced garlic, egg, 2 Tbsp melted butter and warm milk. Mix well, until dough is fairly smooth.
4. Put the dough hook attachment onto your mixer and gradually add in the remaining flour, mixing at medium speed until dough comes easily away from the sides of the bowl. Knead for 3-4 minutes on medium speed. Remove dough hook and cover the bowl with plastic wrap. Let dough rest for 30 minutes.
5. In a small bowl, stir together Parmesan, garlic salt, garlic powder, onion powder, and dried parsley. Place melted butter in a nearby bowl and get a fork out, as well.
6. Turn dough out onto a very lightly floured surface and gently deflate so that dough is relatively flat (maybe 1/2-3/4 inch thick) Using a knife or a bench scraper, cut off small pieces of dough to form 1/2 to 1-inch balls. As you cut each piece of dough, roll it into a ball in the palms of your hands. Dunk each ball in butter, use the fork to remove it and transfer it to the Parmesan garlic mixture to be thoroughly coated. Place all coated dough balls into prepared bundt pan.

7. Once all balls have been coated and placed in the pan, cover the pan lightly with plastic wrap and let bread rise for 60 minutes in warm room temperature, until almost doubled in size.
8. Preheat the oven to 350 degrees F while the bread rises.
9. Bake for 30-35 minutes. Bread will spring back when lightly pressed.
10. Let bread cool in pan for 10 minutes, then turn out onto a serving platter. Eat immediately (or reheat leftovers), as the bread is best served warm.

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