Garlic Monkey Bread

Garlic Monkey Bread

Try this recipe with Calivirgin Guilty Garlic Olive Oil or Calivirgin Jalapeno Garlic Olive Oil

Print Recipe
Garlic Monkey Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breads
Prep Time 2 hours
Cook Time 40 minutes
Servings
10-12 servings
Ingredients
Dough
  • 4 1/2 cups Bread flour
  • 1/2 cup Parmesan cheese grated finely
  • 1/4 cup brown sugar
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 7 tablespoons Calivirgin Guilty Garlic olive oil reserve 1 for coating the pan
  • 3/4 cup mashed potatoes (can be left-overs or fresh frozen mashed)
  • 3/4 cup hot water 100 degrees
  • 1 large egg yolk
  • 1 large egg
  • 1 tablespoon garlic powder
Topping
  • 16 tablespoons Calivirgin Guilty Garlic olive oil
  • 6 garlic cloves roasted
  • 1 cup Parmesan cheese grated finely
  • 1 cup sharp cheddar cheese grated
  • 1 1/2 teaspoons black pepper
Course Breads
Prep Time 2 hours
Cook Time 40 minutes
Servings
10-12 servings
Ingredients
Dough
  • 4 1/2 cups Bread flour
  • 1/2 cup Parmesan cheese grated finely
  • 1/4 cup brown sugar
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 7 tablespoons Calivirgin Guilty Garlic olive oil reserve 1 for coating the pan
  • 3/4 cup mashed potatoes (can be left-overs or fresh frozen mashed)
  • 3/4 cup hot water 100 degrees
  • 1 large egg yolk
  • 1 large egg
  • 1 tablespoon garlic powder
Topping
  • 16 tablespoons Calivirgin Guilty Garlic olive oil
  • 6 garlic cloves roasted
  • 1 cup Parmesan cheese grated finely
  • 1 cup sharp cheddar cheese grated
  • 1 1/2 teaspoons black pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Start this bread the evening before serving. Measure and place in the bowl of an electric mixer fitted with a bread hook, the flour, ½ cup of the Parmesan cheese, brown sugar, garlic powder, Yeast, and salt. In a separate bowl, place the Calivirgin Guilty Garlic Oil, the mashed potatoes, Water, and egg plus the Yolk. Blend together. With the mixer running slowly, incorporate the liquid in to the dry ingredients. Increase the speed and mix until the bread dough comes together.
  2. Turn bread dough out onto a very lightly floured surface and knead until bread is smooth. Turn dough into a greased bowl, cover with plastic wrap and let rest at room temperature for an about an hour. Punch the dough down and then place back in the bowl and refrigerate overnight.
  3. In the morning, remove the bread from the refrigerator, and let come to room temperature for about an hour. In a covered oven-proof dish, place 8 ounces of the Calivirgin Garlic oil and about 6 cloves of garlic and roast at 300° for 1 hour. Set aside to cool.
  4. When the bread dough has come to room temperature, divide into 4 equal parts, then divide each portion again into 6 parts. You should have 24 equal parts. Roll each of the parts into balls and set aside covered with plastic wrap while making the topping.
  5. Preheat the oven to 375°. Mince the cooled roasted garlic and place in a small bowl and then add the roasting oil. Place the grated Parmesan Cheese and the Sharp Cheddar Cheese and the Pepper in another small bowl and toss.
  6. Coat one by one the balls of dough, first in the oil and then coat with the cheese mix. Place each ball in the prepared tube pan, till all are arranged evenly. Any addition leftover oil and cheese mix drizzle on top of the bread.
  7. Bake at 375° for 35 to 40 minutes, or an internal temperature of 200°. Cool 10 minutes, then turn the bread out onto a clean cutting board and let rest until ready to serve.
Recipe Notes

Recipe by Carole Appling for Calivirgin


Comments are closed.