Monkey Bread with Garlic Butter and Chives

Garlic Monkey Bread

1 1/2 tablespoons warm water (110ºF. to 115ºF.)
1 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
2 to 2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup warm whole milk (110ºF. to 115ºF.)
1 egg, room temperature
1 tablespoon unsalted butter, melted
1 tablespoon chopped fresh chives

1/4 cup unsalted butter
1 large garlic clove, minced
1 tablespoon chopped fresh chives
1/2 teaspoon coarse sea salt
1/2 cup cheddar cheese (optional)

  1. Combine water, yeast and sugar in small bowl; let stand 10 minutes or until foamy.
    Meanwhile, whisk 2 cups of the flour and 1/2 teaspoon salt in small bowl. Beat milk, egg and 1 tablespoon melted butter in large bowl, with paddle attachment if available, at low speed until blended. Beat in yeast mixture and 1 tablespoon chives. Slowly beat in flour mixture until dough forms. Beat at medium speed 4 to 5 minutes or until dough is soft and pulls away from side of bowl, adding additional flour 1 tablespoon at a time if dough is sticky.
  2. Place dough in greased medium bowl; cover and let rise in warm place 1 hour or until almost doubled in size.
  3. Meanwhile, melt 1/4 cup butter in small saucepan over low heat. Add garlic; cook 2 minutes to infuse butter with garlic flavor, stirring constantly to keep garlic soft and light in color and to avoid overcooking. Stir in 1 tablespoon chives right before using.
    Brush 1- to 1 1/2-quart glass or ceramic gratin or baking dish with some of the garlic butter. Gently press dough down to deflate. Divide dough into 24 pieces; form into 1-inch balls. Arrange in layers in pan. Cover loosely  with plastic wrap. Let rise in warm place 45 minutes or until dough is puffy and light.
  4. Meanwhile, heat oven to 375ºF. Brush bread with some of the garlic butter; bake 18 minutes. Remove from oven; brush with more garlic butter. (Cover pan loosely with foil if browning too quickly.) Bake an additional 5 to 8 minutes or until golden brown. Brush with remaining garlic butter; sprinkle with 1/2 teaspoon sea salt. Cool 5 minutes in pan on wire rack to serve warm. Add cheddar cheese when popped out of pan (optional)

8 servings

PER SERVING: 200 calories, 8.5 g total fat (5 g saturated fat), 5 g protein, 25.5 g carbohydrate, 45 mg cholesterol, 275 mg sodium, 1 g fiber


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