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 water, milk in a heat proof bowl, about 115 degrees. Pour the liquid into a stand mixer with fitted bread hook attachment. Sprinkle the yeast on top. Let the yeast sit and activate for about 10 minutes. Next add the eggs, salt, sugar, olive oil, garlic and herbs.

3. With the mixer running on low speed, slowly pour half of the flour into the bowl. Note: Use a rubber spatula to scrape down the the bowl occasionally as you pour in the flour. Keep mixing as you pour all three cups of flour into the bowl, scrape the sides of the bowl as needed. Increase the speed to medium and let the dough knead for about 5 minutes.

Note: the dough should be slightly sticky to touch, if it is runny, add one tsp of flour at a time until the dough comes together and holds its shape. Try not to add too much flour. Using your hands, form the dough into a ball and place it into a greased bowl, cover with a tea towel and let the dough rise for 1 hour.

4. While the dough rests, prepare the tomato, butter sauce. Add olive oil, butter, garlic, italian seasoning, basil, red and black pepper to a sauce pan. Cook on medium low for about 1-2 minutes. Add tomato paste, carrot and salt. Mix. Add water. Cook mixture on medium heat for about 5-10 minutes. Remove from heat and cool completely. Remove the carrot and discard. The mixture may separate a bit, thats ok.

5. Once the dough has doubled in side, punch it down to release the air and divide it into about 25- 30 equal balls. You can use a kitchen scale to measure the whole dough in grams and then divide by 30 (that should be the weight of each roll).

6. Thoroughly, grease a bundt or 8 inch pan (I mean lots of oil or butter on the bottom and sides of the pan). Then roll half of the balls of dough through the tomato butter sauce. Make sure each balls gets a nice coating. Then evenly place in them in the pan. Sprinkle an even layer of mozzarella and cheddar then top with pepperoni (if using). Then repeat the same process for the remaining balls of dough. Note: Evenly distribute the dough balls throughout the pan to ensure even baking. Sprinkle the top of dough with more cheese and pepperoni if using.

7. Cover the dough with a tea towel and let it rest for another 30 minutes. Preheat the oven to 375°F (190°C). Place the pan onto a larger baking sheet (to catch any overflow), sprinkle with parmesan (if using) then bake for 25-28 minutes. Not ovens vary- the monkey bread should be golden brown and sizzling when you remove it from the oven.

8. Allow the bread to cool for 15 minutes, then run a knife along the edges of the pan to loosen it. You can carefully lift the bread out of the pan, or place a plate over the pan and invert it to release the bread onto the plate. Serve immediately with the scallion oil.

Storage: Monkey Bread should be store in an airtight container (or ziplock bag) in the fridge for up to 3 days. To reheat, place the monkey bread on a baking sheet lined with parchment paper. Bake at 350 for about 15 minutes.