Garlic-Herb Monkey Bread – Bake from Scratch
- 3¼ to 3½ cups (406 to 438 grams) all-purpose flour, divided
- ¼ cup (50 grams) granulated sugar
- 2½ teaspoons (7.5 grams) kosher salt, divided
- 1 (0.25-ounce) package (7 grams) instant yeast*
- ¼ teaspoon ground nutmeg
- 1 cup (240 grams) whole milk
- ½ cup (113 grams) unsalted butter, softened
- 1 large egg (50 grams)
- ½ cup (113 grams) unsalted butter, melted
- 1½ tablespoons (7 grams) finely chopped fresh chives
- 1½ tablespoons (6 grams) finely chopped fresh tarragon
- 1½ tablespoons (6 grams) finely chopped fresh parsley
- 1 teaspoon (2 grams) garlic powder
- ¼ teaspoon crushed red pepper
- Grated Parmesan cheese, for sprinkling
- In the bowl of a stand mixer fitted with the paddle attachment, combine 1¼ cups (156 grams) flour, sugar, 2¼ teaspoons (6.75 grams) salt, yeast, and nutmeg; beat at low speed until combined.
- In a medium saucepan, cook milk and softened butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes, stopping to scrape sides of bowl. Add egg; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined.
- Switch to the dough hook attachment. Beat at medium-low speed until a soft, somewhat tacky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test; see Note.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
- In a small bowl, stir together melted butter, chives, tarragon, parsley, garlic powder, red pepper, and remaining ¼ teaspoon salt.
- Preheat oven to 350°F (180°C).
- Punch down dough; let stand for 5 minutes. On a clean surface, divide dough into 36 portions (about 24 grams each); gently shape each portion into a ball, pinching closed any seams if needed. (Keep dough portions covered with a sheet of plastic wrap while working.)
- Spray a 15-cup Nordic Ware Anniversary Bundt Pan with baking spray with flour.
- Dip dough balls in butter mixture, turning until well coated; arrange evenly in prepared pan, pressing dough balls gently into each other and grooves of pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and dough holds an indentation when pressed, 25 to 35 minutes. Reserve remaining butter mixture.
- Bake until golden brown and an instant-read thermometer inserted near center registers at least 190°F (88°C), 25 to 30 minutes. Let cool in pan for 5 minutes; invert onto a serving plate.
- Reheat reserved butter mixture, if necessary; brush all over warm bread. Sprinkle with Parmesan; serve immediately.
Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.