Bread Machine Recipes: Garlic and Cheese Monkey Bread

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
150ml water
1/2 tsp salt
1/2 tsp sugar
1 1/2 tbsp olive oil
225g flour
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)
Grated cheddar

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.
Serve warm.


lexi 25 June 2010 at 02:44  

This looks really yummy! I'm drawn to any recipe with 'monkey' in the title, hehe. Plus it has cheese: ace. I'd like to eat these with soup.

Am just catching up on blogs and noticed that you've started a sewing blog! Wonderful - I'm a keen amateur dressmaker. I don't blog about it often, but I'm taking part in Self-Stitched September (there's a link on my blog if you're interested). I didn't take part in the last one, but picked up so many ideas and tips for projects just from following what others are sewing. Fun times!

tam 28 July 2010 at 17:00  

Wow that bread looks so good! I did see the jam exchange and think of you, but I am going away on a course from Friday which lasts 6 weeks so I am away on the send dates : (

Maybe when I home we could do our own exchange again, something sweet and fun?!

Beets and chocolate are amazing together especially in cake! x x x

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