If you’re looking for an appetizer
Look no further
It’s cheesy, crunchy and so fluffy
The perfect savory bite
Savory Monkey Bread with Scallion Oil
Recipe
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Prep Time: 30 min
- 3 cups plus 1/2 cup all-purpose flour, separated
- 1 tbsp granulated sugar
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 3/4 cup whole milk
- 1/4 cup water
- 1 tbsp dried italian herbs
- 2 cloves garlic, minced
- 2 tbsp unsalted butter, melted
- 2 tbsp California Olive Ranch extra virgin olive oil
- 1 large egg
- 1/3 cup Parmesan
- 4 oz Cheddar cheese (you could also use provolone or gouda)
- 2 1/2 tbsp California Olive Ranch extra virgin olive oil
- 2 tbsp butter
- 1 clove garlic, minced
- 2 tsp italian seasoning
- 1/2 dried basil
- pinch red pepper flakes
- pinch of black pepper
- 1/2 tsp salt
- 4 1/2 tbsp tomato paste
- 1 small carrot
- 1 tbsp water
- 100g Scallions (about 6-8, green stems only)
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp dijon mustard
- 7-8 tbsp California Olive Ranch extra virgin olive oil
- pinch freshly cracked black pepper
- Do not add more than about 3 1/2 cups of flour to your monkey bread dough. It will be tempting because your dough will be wet. We want a dough that is tacky but not too sticky. Remember, as you knead the dough, your surface will have a dusting of flour and that should help with stickiness.
- When making the scallion oil, do not use the white parts of the scallions! They can make the oil incredibly harsh and (DARE I SAY IT?) too oniony. I recommend only using the deep green parts of the scallion.
- For the tomato sauce, during the first step of cooking oil and butter- make sure not to burn the garlic. We want the mixture to simmer just a bit before we add the additional ingredients.
- When its time to let your dough rise, set in a warm place. I like to turn my oven to 175 degrees. When the temperature is set, turn off the oven and set the covered bowl inside.
- I like a lot of cheese and tomato sauce on my bread! Feel free to use both liberally before baking!
Bake Time: 20 min
Yields: 8-10 servings
What you need
Monkey Bread
Tomato Sauce
Scallion Oil
What to do
1. For the scallion oil, roughly chop and place scallions in food processor. Add vinegar, salt, sugar, mustard and 3 tbsp of olive oil. Blend until smooth. Add remaining 4 tbsp of olive oil and pulse once or twice. Add final tbsp if mix is too thick. Pour mix into a bowl and set to the side.
2. For the monkey bread, heat butter, water, milk in a heat proof bowl, about 115 degrees. Add egg, salt, yeast, sugar, olive oil, herbs and garlic. Mix with a wooden spoon and then add 1 1/2 cup flour. Mix again, and then add another 1 1/2 cup flour. Using a stand mixer with fitted hook attachment, mix everything on medium speed for 1 minute. Increase speed to almost high… dough should form into a bowl. Gradually add another 1/2 cup of flour (if needed) to form a ball. Mix for 1 more minute. Remove from the bowl and on a floured surface, knead dough about 7-8 times (*Note: dough can be sticky, but if it sticks to your hand too much, you need more flour). Form dough into a ball and cover with a towel. Let it rest for about 15 minutes.
3. While the dough rests, prepare the tomato sauce. Add olive oil, butter, garlic, dried herbs, basil, red and black pepper to a sauce pan. Cook on medium low for about 1-2 minutes (*see note below). Add tomato paste, carrot and salt. Mix. Add water. The mix wont fully incorporate due to oil and tomato, but thats okay. Cook mixture on medium heat for about 5-10 minutes. Remove from heat and cool completely. Remove carrot once mix has cooled.
4. Using butter, grease two 8×8 or two 9×5 bread pans. Remove towel and roughly cut dough into about 30-35 pieces. Roll into balls. Liberally toss and coat each piece of dough with the tomato sauce. Place in pans. Divide about 15-18 pieces per pan. Sprinkle liberally with parm and cover pans with towels. Set in a warm, draft free place and let the dough double in size (about 1 hour, *see note).
5. Preheat oven to 375, sprinkle the top and sides of dough with cheddar cheese. Bake both pans for about 20-23 minutes. Ovens vary- bread should be golden and puffed up. Sprinkle with more parm and let bread cool for about 15-20 minutes. Run a knife along the sides of pan and bread should release with ease. Serve with scallion oil and enjoy!!
2. For the monkey bread, heat butter, water, milk in a heat proof bowl, about 115 degrees. Add egg, salt, yeast, sugar, olive oil, herbs and garlic. Mix with a wooden spoon and then add 1 1/2 cup flour. Mix again, and then add another 1 1/2 cup flour. Using a stand mixer with fitted hook attachment, mix everything on medium speed for 1 minute. Increase speed to almost high… dough should form into a bowl. Gradually add another 1/2 cup of flour (if needed) to form a ball. Mix for 1 more minute. Remove from the bowl and on a floured surface, knead dough about 7-8 times (*Note: dough can be sticky, but if it sticks to your hand too much, you need more flour). Form dough into a ball and cover with a towel. Let it rest for about 15 minutes.
3. While the dough rests, prepare the tomato sauce. Add olive oil, butter, garlic, dried herbs, basil, red and black pepper to a sauce pan. Cook on medium low for about 1-2 minutes (*see note below). Add tomato paste, carrot and salt. Mix. Add water. The mix wont fully incorporate due to oil and tomato, but thats okay. Cook mixture on medium heat for about 5-10 minutes. Remove from heat and cool completely. Remove carrot once mix has cooled.
4. Using butter, grease two 8×8 or two 9×5 bread pans. Remove towel and roughly cut dough into about 30-35 pieces. Roll into balls. Liberally toss and coat each piece of dough with the tomato sauce. Place in pans. Divide about 15-18 pieces per pan. Sprinkle liberally with parm and cover pans with towels. Set in a warm, draft free place and let the dough double in size (about 1 hour, *see note).
5. Preheat oven to 375, sprinkle the top and sides of dough with cheddar cheese. Bake both pans for about 20-23 minutes. Ovens vary- bread should be golden and puffed up. Sprinkle with more parm and let bread cool for about 15-20 minutes. Run a knife along the sides of pan and bread should release with ease. Serve with scallion oil and enjoy!!
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