Monday, 17 May 2010
I've been eyeing up monkey bread for ages. Traditionally it is a sweet dish made with cinnamon and sugar (and don't get me wrong, I'm dying to make it that way too!) but I thought I'd try a savoury version that I knew Al would like. I mean, who can resist cheese and garlic? I made this for Real Bread Maker Week but have only just had time to upload it.
It was actually pretty easy. After reading the comments on this recipe, I decided to modify the recipe a bit; halved the recipe, added more flour, changed the method slightly. It was tasty and a nice change from the standard garlic baguette from the supermarket. The bread fell apart a bit when I took it from the loaf pan (hence the rebuilt loaf pictures!) but that didn't matter. It meant it was easy to portion our and share.
I think this would be a great recipe for a barbecue or picnic. The bread is easily doubled to serve a crowd and as the bread machine does all the hard work it's really easy.
For the bread
1/2 tsp salt
1/2 tsp sugar
1 1/2 tbsp olive oil
1 tsp yeast
2 tbsp strong cheddar, grated
1 tsp dried mixed herbs
1 tsp dried oregano
For the topping
3 cloves of garlic, crushed
3 tbsp butter, melted
Black pepper, mixed herbs and oregano to taste (around 1 tsp each)
Place all of the ingredients for the bread into the bread machine pan and choose the Dough cycle.
Towards the end of the cycle, mix the topping ingredients (except the cheese) together in a bowl. Prepare a 1lb loaf tin by greasing with a little of the topping mixture.
Once the dough is finished, divide into 1 inch balls and dip each ball into the topping mixture before layering in the loaf tin. Sprinkle each layer with some of the cheese and finish the final layer with cheese so that it melts and browns in the oven.
Place the bread into a preheated 180C over and bake for 30-40 minutes or until golden brown on top and cooked through. If it browns too much on the top then cover loosely in foil.