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Sunday, September 4, 2011

Savory Monkey Bread



From the kitchen of One Perfect Bite...Monkey bread was popularized in the 1950's by James Beard. The first versions of this pull-apart bread were sweet affairs designed for breakfast or brunch. Given the nature of the bread, it was only a matter of time before aspiring chef's came up with a savory counterpart. While they never enjoyed the same popularity as their sweet cousins, they were the rage for a while and could routinely be found at cocktail and buffet parties. I hadn't made either bread for years, but I was up to my elbows in bread dough this weekend and decided to use some of it to make a savory bread for a soup and salad supper I had planned. It helped make the meal more special than it actually was. If you have time, and are looking for something to perk up a plain meal, you might want to give this a try. I made my bread dough, but a frozen commercial product would work nearly as well. I'm less enthusiastic about the use of tube biscuits that some folks use to make the bread. While, I've fashioned a recipe of sorts, it really reflects my flavor preferences.I hope you'll make the recipe your own by using the herbs and spices you most enjoy. I like to serve this bread warm from the oven. If you make the bread ahead of time, I suggest heating it before it's served. It is soft and lovely when its warm, but it can taste a lot like cold pizza if it sits around too long. The experts have myriad theories as to how the bread got its name. If you're curious you can find the information here. The recipe I used appears below.

Savory Monkey Bread...from the kitchen of One Perfect Bite

Ingredients:
3 to 3-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1-1/4 cups fat-free milk
2 tablespoons canola oil
4 tablespoons butter, melted, divided
1 egg
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon each dried thyme, and rosemary, crushed

Directions:
1) Combine 2 cups flour, sugar, salt and yeast in a large bowl.
2) Heat milk, oil and 2 tablespoons butter in a small saucepan until it reaches a temperature of to 120 to 130 degrees F.
3) Add wet ingredients to dry ingredients, beating just until moistened. Add egg and beat until smooth. Stir in enough remaining flour to form a soft dough.
4) Turn onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
5) Combine cheese, sesame seeds, garlic salt, paprika and herbs in a small bowl. Punch dough down. Divide into 32 pieces; roll each into a ball.
6) Drizzle 2 teaspoons butter into a 10-inch tube pan coated with cooking spray. Sprinkle with one third of cheese mixture. Top with 16 balls. Repeat layers. Drizzle with remaining butter and sprinkle with remaining cheese mixture. Cover and let rise in a warm place until doubled, about 30 minutes.
7) Preheat oven to 350 degrees F. Bake for 30 to 35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (32 pieces).







One Year Ago Today: Sweet Raspberry Tea



















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You might also enjoy these recipes:
Parmesan Garlic Bubble Buns - All Day I Dream About Food
Garlic Pull-Apart Rolls - Around My Family Table
Sugar and Spice Monkey Bread - girlichef
Pepperoni Pizza Monkey Bread - Confections of a Foodie Bride
Overnight Monkey Bread - Barbara Bakes

61 comments:

Angie's Recipes said...

wow Mary, your monkey bread makes me salivate! They look splendid!
I wish you a sunny and relaxing Sunday!
Angie

ButterYum said...

I'm with you on the canned biscuits, but some of us happen to like the taste of cold pizza ;).

Interesting - I didn't realize James Beard came up with the idea of Monkey Bread.

Barbara F. said...

This looks so tasty, and I never knew James Beard came up with this bread. I confess I do use a canned biscuit ;) but I might actually try this from scratch version. xo,

Dzoli said...

it looks perfect.Must be greatto rat it;)

Jeannie said...

Your monkey bread looks lovely, Ilove to enjoy my bread warm too and as such, will make it a point to heat up before serving. Alternatively, I'll toast it once it's kept for 2 days.

Coleen said...

I don't know why savory monkey bread never even occurred to me. What a great idea for any family gathering!! Thank you for sharing.

Pondside said...

What a treat this would be with a winter soup - it would make it a bit more special.

Spoon and Chopsticks said...

I've never tried this at home. Looks great!

http://spoon-and-chopsticks.blogspot.com/

Debs @ DKC said...

Fabulous, will have to try this soon, thanks.

Pegasuslegend said...

your just a genius I cant believe with all years making monkey bread I never thought of this one! nice job!

Priyanka said...

Hi Mary....as always a wonderful creation..
I have never had or tried the same..but this is a real inspiration

Big Dude said...

This looks sooo good Mary - I have the family baker take a look for the next bread day.

Rita said...

Love monkey bread and discovered this savory version; fantastic!
Rita

Hovkonditorn said...

This bread looks great!

Happier Than a Pig in Mud said...

Sounds good and I will be trying it! Mary, I made the rice and pea soup yesterday, it was great-thanks:@)

Sam @ My Carolina Kitchen said...

I haven't had monkey bread in years and had no idea it was popularized by James Beard. How interesting.

Hope you have a wonderful long and leisurely weekend Mary.
Sam

Sylvia said...

I haven´t have monkey bread before, but sounds delicious and easy.I'llmust try it

Elsa said...

I love savory monkey bread!! I will save this recipe to make with dinner.

Tanna at The Brick Street Bungalow said...

I am saving this one!! Hope you have a wonderful Labor Day weekend. blessings ~ tanna

T.W. Barritt at Culinary Types said...

This looks gorgeous, and I like the fact that it's sort of a community bread! Do you know why it's called Monkey Bread?

Quay Po Cooks said...

I hae made savory monkey bread before and I love it. Yours look very delicious. I prefer the savory version to the sweet version.

Kim said...

I love savory bread still hot from the oven. It's perfect with a soup or with lots of things. This one is rally good looking! I really like what you choose to seasonned it!

Karen Harris said...

Love that you made your own bread. This looks so yummy. I can only imagine how good this would be with some vegetable soup.

Jann said...

I have not seen this bread in ages~this looks delicious and I forgot how easy. Need to try this again soon......

June said...

Beautiful bread Mary. By the way, I can't imagine there every being a "plain meal" that needed perking up in your house. Everything you make looks sublime.

Sue/the view from great island said...

I'm so happy to have this recipe, Mary. I've been routinely buying a similar bread from a nearby bakery every time I want some crusty herbed rolls to go with soup. I love the pull-apart nature of this bread, can't wait to try it.

StephenC said...

This makes me think seriously about making bread, monkey bread. I'd have to use store-bought dough, that's just me. I'll bet I could pull it off. If you read this, I have a question. What's a tube pan. The bread looks almost like it was made in a Bundt pan.

SweetSavoryPlanet said...

I saw more monkey bread growing up in the south than I do now on the east coast. Very interesting J Beard help put it on the map!

Love the savory version!

EliFla said...

Iread all ingredients and I'm sure I'm going to love this Monkey bread...hugs, Flavia

Tender B. said...

...and then I found something new to try. Awesome recipe.

Susan at www.ugogrrl.com said...

Mary - Thanks so much for your kind words regarding my blog and my girls. I have been visiting your blog on and off for a while and I love it. I am still just a beginner but so enjoy it. I look forward to visiting yours more often. Thanks again! Susan

Inspired by eRecipeCards said...

always a fun presentation... great for parties

Simona said...

Dear mary this bread looks I men is splendid, I must do it ..very early

Joanne said...

I'm super afraid to make monkey bread because I have a feeling I'll devour the whole batch by myself...whether sweet or savory!

Stephen said...

I am sure I have eaten monkey bread but never really associated a name with it. This savory version sounds delicious.

Ginny said...

I would probably eat this whole thing! How shocked I was to see Zasu Pitts in your link! She had a recipe for this! I remember her from way back, she was an actress. Now I'm off to look at your orzo pilaf recipe again!!

Clint said...

All your commenters seem to know exactly what monkey bread is, but ignorant me---I never even heard of it. Thank you!---I learned something today!

Noelia said...

Is there something better than flavoured breads??

I just love them, right now im kinda addicted to rosemery focaccia!

Linda A. Thompson said...

What a great idea! I make the sweet variety a lot, but I've never tried a savory style. I will now!

Mariette's Back to Basics said...

Dearest Mary,

Thanks for your visit and comment. Please do participate in my Giveaway that is still till September 15. At the top of my blog to the right; just click on the button...
Love to you,

Mariette

Miri Leigh said...

Looks wonderful-- and thanks for the info about James Beard!

Inside a British Mum's Kitchen said...

Oh Mary - how absolutely lovely - it looks delicious and love the flavors you use
Mary x

Jackie said...

This sounds really good. I can't wait to give it a try. It is sure to be a hit at our dinner table.

teresa said...

oh i just want to tear into this and eat every delicious layer after layer. what a fantastic loaf!

Margaret Murphy Tripp said...

Hi Mary, hope you had a great weekend! This loaf looks beautiful. Just wanted you to know that I am about to publish a post about your salmon cake recipe with a link to your blog. :-) Those salmon cakes are one of our favorite things now.

Claudia said...

I've never had monkey bread. I never heard of it until I started blogging (the wonders and info from blogging). But I must say - your savory touches do make me want it as never before.

bellini said...

I will alwasy prefer savoury over sweet, and this bread would be no exception!

Elin said...

I must try making this monkey bread..it looks yummy from your photos !!! Thanks for sharing the recipe...savory is just great for me :)

San said...

Always something new to me cooking up over here! Monkey bread looks wonderful.

Beloved Green said...

Beautiful version of the monkey bread. Gorgeous!

Chiara said...

in Italy is called "Danubio" ,I don't know why.... a strange name for a delicious bread!have a good day mary...

mia xara said...

There's nothing like hot bread out of the oven,Mary! The monkey bread looks delicious!Hope you enjoy a great labor day!

Ben said...

Doing some catching up in the blog world...Mary, this looks divine! Inspirational, too. Now you've got me thinking about monkey bread! (Not surprising, really; any recipe with James Beard roots and developed by you is going to be seriously good.)

Ben
http://kissthecook-ben.blogspot.com/

sally said...

What a great idea! I've never thought of making savory monkey bread.

Tasha said...

I'll take a savory, herby monkey bread any day over the syrupy-sweet version. This sound fantastic!

yummychunklet said...

What a great twist to make the monkey bread savory!

Lucie said...

Beautiful! It looks delicious.

That Girl said...

I never realized this was a James Beard creation.

Becki's Whole Life said...

This sounds wonderful. My mom just made some sweet monkey bread the other day. This would be great to make for a football party - yum!

Abby said...

I love the idea of a savory monkey bread! Yours looks amazing.

Amber said...

Wow- YUM!! So glad you stopped by and introduced me to your incredible blog! I love monkey bread and have recently explored using chopped Genoa Salami and romano cheese.. fresh marinara for dipping!!

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