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Garlic Monkey Bread

Garlic Monkey Bread

This homemade Garlic Monkey Bread is soft, fluffy, and every bite is coated in garlicky butter and cheese. Made completely from scratch with a tender dough, it’s the perfect pull-apart bread to serve at any occasion

Ingredients
Monkey Bread Dough

  • 400 ml whole milk
  • 2 tablespoons granulated white sugar
  • 2 ¼ teaspoons dry active yeast
  • 480 g bread flour extra for kneading
  • 45 g salted butter at room temperature
  • 1 ½ teaspoons salt

To Assemble

  • 120 g salted butter
  • 4-5 garlic cloves minced (more if you like it very Garlicky)
  • 70 g finely grated Hard cheese (e.g. Parmesan)
  • 1 teaspoon dried Firefly Florida Cuban Mo-Jo rub.

Instructions

  • Warm the milk until just lukewarm. Stir in the yeast and sugar. Let sit for 5–10 minutes until foamy.
  • Set aside ½ cup of flour. Place the remaining flour into a large bowl, and combine with the milk mixture. Mix until a rough dough forms. Let sit for 10 minutes.
  • Add butter and salt, squishing with hands until worked in.
  • Knead until smooth and elastic, adding enough of the reserved flour to form a soft dough that’s not too sticky. Form the dough into a ball.
  • Wash the bowl and grease it with a little butter or oil. Place the ball of dough into the greased bowl and cover the bowl with plastic wrap. Allow the dough to rise in a warm place, for 1 – 1 ½ hours or until doubled in size.
  • In the meantime, melt the extra salted butter and combine with minced garlic in a small bowl.
  • Place the finely grated hard cheese in a shallow bowl.
  • Melt the butter in a bowl and combine the Firefly Florida Cuban Mo-Jo rub and garlic.
  • Thoroughly butter a large Bundt pan or a BBQ-safe pan (cast iron is perfect) with a Dariol mould in the middle.
  • When the dough has risen, tip it out onto a lightly floured work surface. Pat the dough into a 10-inch (25cm) square.
  • Cut it into 6 long strips from top to bottom, then cut each strip into 6 pieces across, making 36 pieces.
  • Roll each piece into a ball.
  • Then one by one dip the dough ball into the melted garlic & herb butter. Use a fork to remove the dough ball, allowing the butter to drain off before tossing it into the hard cheese mixture to lightly coat.
  • Arrange the balls evenly in the base of the prepared pan. Continue with of the balls of dough until all coated and arranged in the pan.
  • Reserve any leftover butter or cheese to add to the bread after baking.
  • Cover the pan with plastic wrap and allow to rise for ½ hour or until risen by about one third.
  • In the meantime, preheat the BBQ setup for indirect cooking (oven) to 180ºC.
  • Bake at 180C for 35-40 minutes.
  • Remove from the oven and allow to stand for 5 minutes then turn out onto a wire rack to cool.
  • Brush with leftover garlic & herb butter and sprinkle with leftover hard cheese mixture.
  • Serve warm.

Noel Bateman