Savory Monkey Bread Food
SAVORY MONKEY BREAD
Steps:
- Preheat the oven to 350 degrees F. Add the garlic powder and Italian seasoning to the butter. Remove the biscuits from their packaging. Separate each biscuit and cut into quarters, using a pair of kitchen shears. Dip each biscuit piece into the butter and layer them into the Bundt pan. Bake for 30 to 35 minutes, or until golden brown. Let stand for 5 minutes before turning out onto a serving platter. Serve with marinara and pesto dipping sauces.
SAVORY MONKEY BREAD
Really fast and easy! I always make this when I make Spaghetti and Meatballs. This is one of my Mom's "Shoe Box Recipes" so not sure where it is from.
Provided by kittycatmom
Categories Breads
Time 30m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 3
Steps:
- In a medium bowl, combine butter and garlic powder with parsley; mix well. Separate biscuits and dip each into butter to coat.
- In tube pan, place on layer of dipped biscuits in bottom, slightly overlapping each biscuit. Arrange remaining biscuits in zip-zag fashion, some towards center and some towards outside edge of pan. Use all biscuits in as many layers as needed.
- Pour half of remaining butter over biscuits.
- Bake, uncovered, in 375 degree oven 15-20 minutes.
- Invert onto serving platter and pour remaining butter over bread. Serve warm.
Nutrition Facts : Calories 510.3, Fat 33.1, SaturatedFat 15.5, Cholesterol 49.9, Sodium 1240.2, Carbohydrate 46.7, Fiber 0.8, Sugar 8, Protein 7.4
SAVORY MONKEY BREAD
A full recipe of monkey bread is in a Bundt® cake pan or mold pan. Cut recipe in half to bake in a smaller metal mold or iron skillet. May be made the night before serving.
Provided by poppy
Categories Bread Yeast Bread Recipes
Time 40m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir melted butter, parsley, onion, and dill together in a bowl. Dunk biscuit halves into the butter mixture to coat; arrange into a tube-cake pan.
- Bake in preheated oven until dough is cooked through and golden brown on top, about 30 minutes.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 18.8 g, Cholesterol 49.2 mg, Fat 24.2 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 13.2 g, Sodium 557.5 mg, Sugar 3.3 g
SAVORY 'EVERYTHING' MONKEY BREAD
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Generously grease a 9- or 10-inch Bundt pan with cooking spray, oil or butter.
- Place toppings in small bowls. You can always experiment with different toppings
- Place minced garlic and butter in a microwave-safe bowl and microwave just until butter melts. Remove and stir.
- Remove biscuits from tins, separate, and cut each biscuit in half. Make small round balls with each biscuit half.
- Dip each biscuit ball in garlic butter. Roll ball in one of the toppings until it's completely coated. Alternate balls into different toppings and be sure to alternate arrangement in pan.
- Bake for 15 minutes uncovered. Cover lightly with aluminum and cook for another 15 minutes, until biscuits are golden brown.
- Let biscuits cool in pan for about 5 minutes.
- Run a small spatula or knife around edges to help dislodge monkey bread.
- Place a serving plate on top, invert, and monkey bread should come right out.
Nutrition Facts : Calories 445 kcal, Carbohydrate 46 g, Cholesterol 31 mg, Fiber 4 g, Protein 10 g, SaturatedFat 10 g, Sodium 6479 mg, Sugar 6 g, Fat 26 g, ServingSize 10 servings, UnsaturatedFat 0 g
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- Preheat oven to 350°F. Generously grease a 9- to 10-inch Bundt pan with butter, or spray with nonstick cooking spray.
- Stir garlic salt into melted butter. Cut each biscuit in half and roll into a ball. Dip each biscuit ball in butter, then roll in desired coating. Arrange biscuits in the pan so that the various coatings are alternated.
- Bake for 30 to 35 minutes until biscuits are done and surface is golden. You may want to start checking bread at about 25 minutes, and if it's browning too quickly, lay a sheet of aluminum foil on top for the remainder of the baking time.
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- Preheat oven to 350F degrees. Very generously grease a 9- or 10-inch Bundt pan with butter. I used a dark non-stick Bundt pan and 350F degrees was perfect, so don't feel you need to lower the temperature unless your oven runs hot.
- Place your desired herbs and cheeses into small dipping bowls. I used about 1/2 cup of each. Again, see below for tips and ideas for delicious herb and cheese options.
- Stir minced garlic into melted butter. Cut each biscuit in half and roll into a ball. Complete this step before you start dipping in butter because if your hands are greasy, the rolls won't stay intact.
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- Put the flour in a large bowl and mix with the salt, then make a well in the centre. Put the yeast and sugar in a small bowl and mix with 5 tbsp of the milk to dissolve the sugar. Pour the yeast mixture into the flour well. Cover with a clean tea towel and leave to rest for 10 minutes until bubbles appear.
- Add the remaining milk, egg yolks and 70g butter to the bowl. Bring together to form a smooth dough, tip onto a lightly floured surface and knead for about 10 minutes until smooth. Return to the bowl, then cover with the tea towel and leave to double in size (about 1 hour).
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- Whisk together the flour, yeast, salt, and herbs. Then add water and slowly mix into a dough, and then into a ball. Dough will be very sticky. Grab dough with floured hands and knead on a floured surface for 20 turns. Adding more flour if needed as kneading. Then pour 1 tbsp (15ml) of melted butter on top of dough and knead for another 10 turns.
- Place other 1 tbsp (15 ml) of butter in a clean bowl, and grease the sides of the bowl with it. Place dough inside and cover with a dry towel or plastic wrap. Set in a warm place for 2 hours to rise. It should double in volume.
- Once risen, remove the dough from the bowl and place on well-floured surface. Cut dough into quarters. Then cut each quarter, into quarters. You will have 16 pieces.
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- Dump all ingredients into the bread machine in the order listed. Select the DOUGH cycle and start.
- Check dough about 15 minutes into the mixing process. It should stick to the side and pull away cleanly. If it is too sticky, add extra flour one tablespoon at a time. If it is too dry, add water or milk one tablespoon at a time until it sticks to the side, then pulls away.
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