* Exported from MasterCook *
Bread, Onion-Mustard Monkey
Recipe By : Grace Parisi
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick unsalted butter
1 1/2 cups milk
2 tablespoons sugar
1 envelope active dry yeast
4 cups all-purpose flour -- plus more for dusting
Salt
1 medium onion -- finely chopped
3 tablespoons mustard -- whole-grain
2 tablespoons chives -- snipped
1 teaspoon thyme -- chopped
These buttery, onion-flecked, pull-apart rolls are an irresistible
cross between Parker House classics and bialys.
Active: 30 mins
Total: 3:30
In a saucepan, melt 3 tablespoons of the butter. Add the milk and
sugar and heat just until warm. Transfer to a large bowl, stir in the
yeast and let stand until foamy, 5 minutes. Stir in the flour and 1
1/2 teaspoons of salt until a sticky dough forms. Turn the dough onto
a lightly floured work surface and knead until smooth, 5 minutes. Oil
the bowl and return the dough to it. Cover with plastic and let stand
in a draft-free spot until doubled in bulk, about 1 hour.
Butter a 10" tube or Bundt pan. Punch down the dough and divide it
into 4 pieces. Roll each piece into a 12" log and cut each log in 12
equal pieces. Roll each piece into a ball.
Heat 1 tablespoon of the butter in a skillet. Add the onion and cook
over moderate heat until softened, 6 minutes. Stir in the mustard,
chives and thyme. Add the remaining 4 tablespoons of butter; stir
until melted. Season lightly with salt and transfer to the large bowl
to cool slightly. Add half of the dough balls and turn to coat with
the onion mixture. Arrange the balls in the bottom of the pan. Repeat
with the remaining dough balls. Cover loosely with plastic wrap and
let stand until risen to the top of the pan, about 1 hour.
Preheat the oven to 425F. Bake the bread in the lower third of the
oven for 25 minutes, or until golden. Cover the pan loosely with
foil, reduce the oven temperature to 375F and bake for 30 minutes
longer, or until risen. Let the bread cool in the pan for 15 minutes.
Set an inverted plate on top and turn the bread out onto it. Set
another plate on top and invert the bread so it's right side up.
Break into rolls or cut into slices.
Make Ahead: The bread can be prepared through Step 3 and refrigerated
overnight.
S(Internet address):
https://www.foodandwine.com/recipes/onion-mustard-monkey-bread
Yield:
"10 to 12"
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Per Serving (excluding unknown items): 306 Calories; 11g Fat (33.0%
calories from fat); 7g Protein; 44g Carbohydrate; 2g Dietary Fiber;
30mg Cholesterol; 77mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 0714