Monday, September 29, 2014

Cheesy Jalapeno Monkey Bread

From the kitchen of One Perfect Bite...I rarely use frozen bread dough, but I wanted to share this recipe with those of you who, like me, will use it in a pinch. I needed to come up with a bread that would go well with chili and I had seen a recipe similar to this one on the allrecipes website which you can see here. It was a perfect solution for me this afternoon. Nearly everyone likes monkey bread and I thought this Mexican-style pull apart would work well with the chili. It did. The recipe is easy to follow and is, for the most part, self-explanatory, but there are a couple of unmentioned pit falls that might cause you problems if you decide to make the bread. First, the dough must be completely thawed and at room temperature before it is formed. If you decide to use a pan that does not have a tube, the bread will take longer to cook, and, tube pan or not, you want to make sure the bread is done before you remove it from the oven. Once the dough is in the pan, be patient and let it double before you bake it off. If the dough is at room temperature, formed in a tube pan and allowed to rise until it has doubled in volume, I think you'll be very happy with this recipe. Here is how the bread is made.

Cheesy Jalapeno Monkey Bread...from the kitchen of One Perfect Bite inspired by

3 tablespoons finely chopped green onions
3 tablespoons parsley
1-1/2 teaspoons garlic powder
1/4 teaspoon salt
5 tablespoons butter, melted
2 eggs
2 (1 pound) loaves frozen bread dough, thawed and at room temperature
2-1/2 cup coarsely grated sharp cheddar cheese
6 tablespoons chopped jalapeno

1) Grease a 10-inch Bundt, tube or cheesecake pan with removable bottom.
2) In a medium bowl, mix together the green onion, parsley, garlic powder, salt, butter and eggs until well blended. Break bread dough off in walnut-sized pieces, and dip each piece into egg mixture.
3) Place 1/3 of dough balls into prepared pan. Sprinkle 1/3 cheese and 1/3 chopped jalapenos. Repeat, sprinkling each layer with cheese and jalapenos until everything is in the pan. Cover loosely, and let rise until doubled in size, about 45 minutes.
4) Meanwhile, preheat oven to 350 degrees F.
5) When dough has risen, bake for 30 minutes, or until golden brown. Yield: 1 loaf.

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mia xara said...

Looks amazing and sounds quite spicy! Thank you for sharing Mary, have a good week!

My Little Space said...

Hi ya Mary, hope you're all well. I have tried making monkey bread once but I think the quantity is overly large, not really satisfying. Yours looks just right and love the cheesy jalapeno flavour. Must be awesome good.
Hope you're having a wonderful week ahead dear.
Blessings, Kristy

bellini said...

Using frozen bread dough is perfect in a pinch Mary.

Lynn@Happier Than a Pig in Mud said...

I know I'd love this Mary-perfect football food:@)

David said...

Mary, Looks great... Can't miss with any bread made with jalapeno and cheddar cheese! Take Care, Big Daddy Dave

Unknown said...

What is a good brand of frozen dough?

We Are Not Martha said...

Wow, this looks out of control in the absolute best way!!


Carol at Wild Goose Tea said...

I am probably the only person who reads food blogs that hasn't made monkey bread. I love all the recipes for it. But I don't trust myself around them. This is a perfect example of deliciousness!

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