* Exported from MasterCook *
Bread, Garlic Herb Monkey
Recipe By : Bake from Scratch
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cups all-purpose flour -- divided, (to 3 1/2C),
(406 to 438 g)
1/4 cup granulated sugar -- (50 g)
2 1/2 teaspoons kosher salt -- divided, (7.5 g)
2 1/4 tsp instant yeast -- (7 g/0.25-oz)
1/4 teaspoon ground nutmeg
1 cup milk -- whole, (240 g)
1/2 cup unsalted butter -- softened, (113 g)
1 large egg -- (50 g)
1/2 cup unsalted butter -- melted, (113 g)
1 1/2 tablespoons chives -- fresh, finely chopped, (7 g)
1 1/2 tablespoons tarragon -- finely chopped fresh, (6 g)
1 1/2 tablespoons fresh parsley -- finely chopped, (6 g)
1 teaspoon garlic powder -- (2 g)
1/4 teaspoon red pepper -- crushed
Grated Parmesan cheese -- for sprinkling
Looking for something savory to add to your brunch spread? Or maybe a
little something extra to accompany dinner?
In the bowl of a stand mixer fitted with the paddle attachment,
combine 1 1/4 cups (156 grams) flour, sugar, 2 1/4 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 120F
(49C) to 130F (54C). 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 1/4 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
(75F/24C) 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 1/4 teaspoon salt.
Preheat oven to 350F (180C).
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 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
(75F/24C) 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 190F (88C), 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.
Notes: Test the dough for proper gluten development using the
windowpane test. Pinch off (don't tear) a small piece of dough.
Slowly pull the dough out from the center. If the dough is ready, you
will be able to stretch it until it's thin and translucent like a
windowpane. If the dough tears, it's not quite ready. Beat for 1
minute, and test again.
S(Internet address):
https://www.bakefromscratch.com/garlic-herb-monkey-bread/
Yield:
"8 to 12"
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Per Serving (excluding unknown items): 448 Calories; 25g Fat (50.5%
calories from fat); 8g Protein; 48g Carbohydrate; 2g Dietary Fiber;
93mg Cholesterol; 617mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 1226