Garlic-Herb Monkey Bread – Bake from Scratch

Looking for something savory to add to your brunch spread? Or maybe a little something extra to accompany dinner? Our garlic- and herb-packed pull-apart bread is made in Nordic Ware’s Anniversary Bundt Pan, which makes it the perfect centerpiece to any table! You can find more Anniversary Bundt recipes our new September/October 2020 issue!

 

Garlic-Herb Monkey Bread

  • 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
  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. In a small bowl, stir together melted butter, chives, tarragon, parsley, garlic powder, red pepper, and remaining ¼ teaspoon salt.
  6. Preheat oven to 350°F (180°C).
  7. 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.)
  8. Spray a 15-cup Nordic Ware Anniversary Bundt Pan with baking spray with flour.
  9. 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.
  10. 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.
  11. 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.

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