Most Saturdays we make Monkey Bread, a recipe we nicked off my excellent brother and sister-in-law. It’s a wonderful mix of bread, ham, cheese and mustard, or whatever combination you choose to add in, sausage and pesto etc. We’ve had a few requests for the recipe so here are some step by step instructions to ensure some Monkey Bread joy in your life. It’s great for sharing, for picnics, for accompanying soup or just munched through on your own fresh from the oven. Mmmm.
The recipe for the bread is the basic dough one we use in our bread maker- 1 tsp of yeast, 500g of Strong White Flour, 25g of sugar, 1 tbsp of olive oil, 1tsp salt and 300ml of water. We then put it in the breadmaker on either the basic dough cycle or if pressed for time the pizza dough quicker cycle.
Once you’ve got the dough, roll it out on a flat surface and put on top the ingredients of your choice, small people might like to help at this point but mainly because our particular small person loves ham and cheese more than anything.
Next, cut it lengthways into 2 or 3 sections depending on the size of your dough. Roll these sections, again lengthways, so the topping is hidden inside (when it becomes, innards?).
Cut these into small sections and then place in a bundt tin (apparently the correct name for the kind of tin you can make something with a hole in the middle with).
Once you’ve filled your tin with these sections put it in a warm place for an hour or so to let the dough rise. You could also put it in the fridge overnight which works just as well and lets you have a speedy picnic making session in the morning.
When the dough has risen put it in the oven at about 220 degrees for 15 or so minutes. Take it out and leave it to cool for as long as you can stand it, then rapidly consume.