Garlic Monkey Bread
Recipe: Garlic Monkey Bread
From: a recipe sent by Susan, our CSA farmer
Serves: 8-10
7/8 c. lukewarm water
1 tsp. active dry yeast
1/3 c. nonfat dry milk (see note)
1 egg
1/2 c. finely grated mozzarella cheese (ca. 2 oz.)
3/4 c. whole wheat flour
2-1/4 c. bread flour
4 tsp. sugar
1/4 c. minced fresh oregano (or 1 Tbsp. dried)
3/4 tsp. salt
5 Tbsp. butter, melted
8 garlic scapes, finely minced (in food processor) OR 1 whole head garlic, minced
Soften the yeast in the water in the bowl of a stand mixer. Add dry milk, egg, cheese, flours, sugar, oregano and salt; knead with the bread hook for 5 minutes. Place the dough in a greased medium bowl, turning to grease top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 to 1-1/2 hrs.
Heat oven to 375 degrees. Grease a bundt pan (preferably nonstick) with 1 Tbsp. melted butter. Turn dough out onto a floured surface, punch down, and pat to 1/2" thickness. Cut into 32 equal pieces. Mix remaining 4 Tbsp. butter and minced garlic scapes. Dip each dough chunk into the butter/garlic mixture and place butter-side down in the greased bundt pan. Continue dipping and layering dough, butter-side down, until all the dough is in the pan. Drizzle any remaining garlic mixture over the top.
Bake 20-25 minutes until deep golden brown. Invert onto a serving dish and serve warm. (Leftovers can be reheated briefly - about 10-30 seconds per serving - in the microwave, if desired.)
Notes:
If you don't have dry milk, substitute 1 c. of warmed milk for the water and dry milk. Hand-grated mozzarella is better than pre-grated. I have made this with garlic scapes from our CSA, but am sure it would be great with regular garlic too.
From: a recipe sent by Susan, our CSA farmer
Serves: 8-10
7/8 c. lukewarm water
1 tsp. active dry yeast
1/3 c. nonfat dry milk (see note)
1 egg
1/2 c. finely grated mozzarella cheese (ca. 2 oz.)
3/4 c. whole wheat flour
2-1/4 c. bread flour
4 tsp. sugar
1/4 c. minced fresh oregano (or 1 Tbsp. dried)
3/4 tsp. salt
5 Tbsp. butter, melted
8 garlic scapes, finely minced (in food processor) OR 1 whole head garlic, minced
Soften the yeast in the water in the bowl of a stand mixer. Add dry milk, egg, cheese, flours, sugar, oregano and salt; knead with the bread hook for 5 minutes. Place the dough in a greased medium bowl, turning to grease top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 to 1-1/2 hrs.
Heat oven to 375 degrees. Grease a bundt pan (preferably nonstick) with 1 Tbsp. melted butter. Turn dough out onto a floured surface, punch down, and pat to 1/2" thickness. Cut into 32 equal pieces. Mix remaining 4 Tbsp. butter and minced garlic scapes. Dip each dough chunk into the butter/garlic mixture and place butter-side down in the greased bundt pan. Continue dipping and layering dough, butter-side down, until all the dough is in the pan. Drizzle any remaining garlic mixture over the top.
Bake 20-25 minutes until deep golden brown. Invert onto a serving dish and serve warm. (Leftovers can be reheated briefly - about 10-30 seconds per serving - in the microwave, if desired.)
Notes:
If you don't have dry milk, substitute 1 c. of warmed milk for the water and dry milk. Hand-grated mozzarella is better than pre-grated. I have made this with garlic scapes from our CSA, but am sure it would be great with regular garlic too.