Thursday, October 9, 2008

herbed monkey bread

This is made using the same dough at the white bread in my last post. After the first rise, you divide the dough into little balls, toss them in a bundt pan and brush them with some herb-infused olive oil. It smells glorious. I made this to serve with Slow-Cooker Ground Beef Chili tonight.

Update: The monkey bread was indeed yummy (L. devoured it), although next time I think I will tweak the recipe a bit by mixing the herbs and garlic directly into the dough and simply brushing the dough nuggets with straight olive oil. As made, the herbs tended to clump and wound up everywhere but in your mouth -- on the plate, the table, your hands, the sink drain...

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