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Herbed Monkey Bread

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Soft and buttery like its sweet cousin, a savory monkey bread allows the same pull-apart fun for the entree. It makes a distinctive base for a summertime breakfast strata as well.

At a glance

Prep
Bake
Total
Yield
one 8" Bundt or tube pan, 8 servings
Nutrition information

Ingredients

Choose your measure:

Dough

Herb Coating

  • 3 to 5 tablespoons olive oil (See "tips", below.)
  • 1 tablespoon fresh stemmed thyme
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced (about 1 tablespoon)

Instructions

  1. Combine the dough ingredients — by hand, mixer, or bread machine — mixing and kneading until a smooth, supple dough is formed.
  2. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy, about 1 to 1 1/2 hours.
  3. To make the herb coating: While the dough's rising, make the coating. Heat the oil in a small frying pan, and gently sauté the herbs and garlic for a minute or two. Don't brown the garlic, as it may acquire a bitter taste. Set the oil and herbs aside.
  4. Grease the bottom and sides of a small (8") tube or bundt-style pan, or a deep (2" or deeper) 8" cake pan or soufflé pan.
  5. Turn the dough out onto a lightly floured work surface, and divide it into 32 small pieces, each about the size of a chestnut, and weighing approximately 3/4 ounce (21g).
  6. If you're using a small bundt-style pan, place about one-third of the balls in the bottom of the pan. If you're using a cake pan, put about two-thirds of the balls into it.
  7. Brush the balls with the herb coating. Continue to layer with the remaining balls and herb oil. (If you've used the greater amount of olive oil, dip each piece of dough into the oil to completely coat it.)
  8. Let the bread rise, covered, for 1 hour or until puffy.
  9. Preheat the oven to 375°F.
  10. Bake for 30 to 35 minutes, until it's golden.
  11. Remove it from the oven, and invert it onto a serving platter, so the crispy bottom crust is on top.
  12. Store any leftover buns, covered, at room temperature for 3 days, or freeze for up to 3 months.

Nutrition Information

  • Serving Size 4 balls, 87g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 235 cal
  • Calories from Fat
  • Total Fat 7g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 7mg
  • Sodium 332mg
  • Total Carbohydrate 33g
  • Dietary Fiber 1g
  • Sugars 2g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.