Monkey Bread – Easy entertaining


Monkey Bread

Instead of passing the breadbasket for Christmas dinner, serve this fun pull-apart loaf!

I fell in love with this idea after seeing it in the November 2013 issue of Food Network magazine.  I had never heard of Monkey-bread before but it was love at first sight. I loved the idea of this pretty, multi-coloured and flavored, pull-apart bread… and of course the name is interesting too. I had never had anything like this before and I thought my guests would get a kick out of it.

After doing a little research, I learned that Monkey bread is traditionally prepared sticky-sweet rather than savory. Its origins are American and is said to have first appeared in popular American women’s magazines & community cookbooks in the 1950’s. The origins of the name are unknown and is also known as puzzle-bread. In any case, its fun and delicious.

Brush a bundt-cake pan with olive oil.

Put four or five toppings in small bowls. I used shredded cheddar, smoked paprika, chopped dill, grated parmesan with caraway seed and chopped almonds. 

Monkey bread bowls

 

 

 

 

 

 

You can make dough in a bread-maker or just buy your favorite refrigerated dough. I guess you could also use pizza dough. The recipe states that in total you should have about 30 to 35oz of dough. (if buying refrigerated dough you would need 3 X 11oz tubes.)

Note: I do not recommend using flour when forming your dough-balls. They need to be sticky for the toppings to adhere. 

Form into balls, slightly smaller than golf ball-size,  then roll each ball in a topping.

Note: the paprika covered ones were my favorite but you have to wipe your hands well after handling those and moving on to the next topping; the paprika just goes everywhere!!

Monkey bread raw

I did not have a flat-bottomed bundt pan so I created my own. I used a regular circular one and put my little ceramic birds in the centre. The birds are meant to be used to vent pie. You place them in the center of your pie and while it bakes, the steam escapes from their beaks 🙂 It served my purpose for my monkey bread and looked a pretty. I found them at Premier Panier in Pointe-Claire village if you are interested.

Arrange the balls in the pan (you will have about two layers), drizzling with olive oil between layers. Drizzle over-top with more olive oil and bake at 350 degrees F until golden, 35 to 40 minutes. Let cool 10 minutes in the pan before serving.

Monkey Bread 2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You can assemble the bread in the morning: Just cover with plastic wrap and refrigerate. Uncover and bake before you are about to serve your main course.

I opted to serve it with appetizers & cheese platter at my last dinner party. It added a little wow-factor.

Additional: I love bread and butter so the next time I make this , I will brush butter instead of olive oil between layers, as its done with the sweet version of this bread. I think the butter will add richness and flavor. Actually, why not use 2 parts butter and 1 part garlic butter? Garlic and butter, cheese & herbs cannot be bad!  (omg, I feel like making this right now lol)

Happy Holidays all!!

Advertisements

About Vanilla Bean Online / Pomp and Passion

Thank you for visiting! I sincerely hope you enjoy what I've got to share.
This entry was posted in Breakfast / Brunch, Snack food and tagged , , , , , , . Bookmark the permalink.

3 Responses to Monkey Bread – Easy entertaining

  1. Bianca says:

    This was honestly delicious!
    Thanks for sharing 🙂

    Like

  2. Marie Gravano says:

    Can’t wait to make this, thank you for sharing! Happy holidays

    Like

  3. Melina Mormina says:

    What a great idea! Actually, I tried it at your “Oysters & Bubbly ” party and it was DELICIOUS !
    I think I’ll buy the uncooked dough from the bakery this week and try it.
    BTW that ceramic bird peeking out of the loaf is absolutely adorable…nice touch!!!

    Like

Send me your comments!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s