Garlic Herb Monkey Bread
Years ago I tried sweet monkey bread for the first time and although I thought it was a bit too sweet, it was delicious. I’ve been wanting to make garlic bread for some time and came across this recipe. It’s relatively quick to make and once you do, it’s hard to not eat it all at once.
Ingredients:
3¼ to 3½ cups (406 to 438 grams) all-purpose flour, divided
¼ cup (50 grams) granulated sugar
2½ teaspoons (7.5 grams) kosher salt, divided
1 (0.25-ounce) package (7 grams) instant yeast*
¼ teaspoon ground nutmeg
1 cup (240 grams) whole milk
½ cup (113 grams) unsalted butter, softened
1 large egg (50 grams)
½ cup (113 grams) unsalted butter, melted
1½ tablespoons (7 grams) finely chopped fresh chives
1½ tablespoons (6 grams) finely chopped fresh tarragon (I omitted this as I didn't have it)
1½ tablespoons (6 grams) finely chopped fresh parsley (I omitted this as I didn't have it)
1 teaspoon (2 grams) garlic powder
¼ teaspoon crushed red pepper
Grated Parmesan cheese, for sprinkling
Directions:
In the bowl of a stand mixer fitted with the paddle attachment, combine 1¼ cups (156 grams) flour, sugar, 2¼ teaspoons (6.75 grams) salt, yeast, and nutmeg; beat at low speed until combined.
In a medium saucepan, cook milk and softened butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes, stopping to scrape sides of bowl. Add egg; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined.
Switch to the dough hook attachment. Beat at medium-low speed until a soft, somewhat tacky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test; see Note.)
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
In a small bowl, stir together melted butter, chives, tarragon, parsley, garlic powder, red pepper, and remaining ¼ teaspoon salt.
Preheat oven to 350°F (180°C).
Punch down dough; let stand for 5 minutes. On a clean surface, divide dough into 36 portions (about 24 grams each); gently shape each portion into a ball, pinching closed any seams if needed. (Keep dough portions covered with a sheet of plastic wrap while working.)
Spray a 15-cup Nordic Ware Anniversary Bundt Pan with baking spray with flour.
Dip dough balls in butter mixture, turning until well coated; arrange evenly in prepared pan, pressing dough balls gently into each other and grooves of pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and dough holds an indentation when pressed, 25 to 35 minutes. Reserve remaining butter mixture.
Bake until golden brown and an instant-read thermometer inserted near center registers at least 190°F (88°C), 25 to 30 minutes. Let cool in pan for 5 minutes; invert onto a serving plate.
Reheat reserved butter mixture, if necessary; brush all over warm bread. Sprinkle with Parmesan; serve immediately.
