Garlic and Herb Monkey Bread

By sdubbs

Ingredients

• 1 cup milk
• 1 tablespoon plus 1 teaspoon active dry yeast (1 1/2 packages)
• 1/4 cup sugar
• 1 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, melted, plus additional butter for the loaf pan
• 1/4 cup Roasted Garlic Puree
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh chives
• 3 1/4 cups all-purpose flour, sifted

Details

Servings 1

Preparation

Step 1

Pour the milk into a saucepan and set over medium heat for 2 to 3 minutes, or until lukewarm (but not hot), about 110 degrees. Transfer the warm milk to the bowl of an electric mixer fitted with a paddle attachment (alternatively, the dough can be mixed by hand in a large bowl). Add the yeast and a pinch of the sugar and let stand for about 5 minutes, until the yeast is dissolved. Add the remaining sugar, the salt, and 1/2 cup of the melted butter. Add the roasted garlic, pepper, and fresh herbs and, with the mixer running on low speed, slowly add the flour, mixing for 2 or 3 minutes, until a soft dough forms. Transfer the dough to a lightly oiled bowl, turn the dough to coat, and cover with plastic wrap. Let rise in a warm place for about 1 hour, or until doubled in volume.

Preheat the oven to 350 degrees. Butter a loaf pan (preferably measuring 8 by 4 by 2 inches).

Punch down the dough and turn out onto a lightly floured work surface. Using your fingertips, spread the dough to a 1/4-inch thickness. Place the remaining 1/2 cup melted butter in a shallow bowl. With a pizza cutter or a sharp knife, cut the dough into 1 by 2-inch pieces. Dip each piece of dough into the melted butter and arrange upright (long side up) in the prepared loaf pan. Start by leaning the pieces up against one end of the pan and then continue nestling the strips together so they support and abut one another. Let rise in a warm place, covered with a damp towel, for 20 to 30 minutes, or until the dough reaches the top of the loaf pan. Transfer to the oven and bake for about 20 minutes, or until golden brown. Brush the top again with any leftover butter.

Chef's Note:
This bread freezes well after baking. Defrost slowly and heat in a 325 degree oven for 10 to 15 minutes, until hot and crusty.