Like many of you (I’m assuming), I have a list of “to make” recipes that’s about a mile long at any given time. The list spans from appetizers to desserts and full dinners to cocktails, and the range of healthy to unhealthy is fully covered. When it comes time to decide what to tackle next, the thought that most frequently goes through my head is whether it’s a “Sunday food” or an “any other day food”.
I’ve mentioned this in the past, but Andrew and I tend to eat pretty healthy during the week, and even the majority of weekends, but when it comes to Sundays all bets are off. Compounded by the fact that we’re well into football season, anything that I’m making on a Sunday is likely going to fall into the unhealthy appetizer category. It’s fine, we’ll eat extra spinach on Monday.
This savory monkey bread has been hovering near the top of my list ever since it was posted on TheFeedFeed instagram back in May. I’m obsessed with monkey bread, but never considered making a savory version. This one combines a few of my favorite things (bacon, gruyere…) into an addictive pull-apart loaf that you’ll absolutely have trouble sharing. Don’t say I didn’t warn you!!
To make the dough, start by whisking the flour, salt, sugar, and instant yeast in a large bowl. Add in the water and use a rubber spatula to mix until the liquid is absorbed and the ingredients form a sticky dough ball.
Cover the bowl with a damp kitchen towel (or plastic wrap) and set in a warm spot to rise for about an hour. The dough should double in size.
While the dough is rising, cook the bacon until crisp and its fat is rendered. Place on a paper-towel- lined plate to drain.
In a small bowl, mix the softened butter with the mustard, poppy seeds, and garlic powder until combined.
In another small bowl, combine the cheeses. Freshly grated is best for melty cheesy perfection!
When the dough had risen, preheat the oven to 350°F.
Grease a loaf pan with baking spray or butter. If you’re double the recipe, you can use two loaf pans, or a 12″ cast iron skillet, or a bundt pan.
Spread a thin layer of flour over a clean surface. Use two forks to deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl as you deflate, turning the mass into a rough ball.
Separate the dough into two equal pieces.
Then, with flour on your hands, remove one of the dough sections and shape it into a ball.
Divide the dough into about twelve or fourteen equal-size pieces and roll into small golf ball sized dough pieces.
Place each dough piece into the greased pan until there is a layer filling the bottom.
Top this layer of dough balls with half the butter mixture, half the bacon, half the scallions, and half the cheese.
Add more flour to your surface and repeat the steps to create a second layer of dough balls.
Top with the remaining butter mixture, bacon, scallions, and cheese.
Allow the dough rise in a warm spot for 20 to 25 minutes. It will rise slightly.
Bake for 35 to 40 minutes, until golden brown.
Remove the monkey bread from the oven and then do your best to let it cool for 5 minutes then invert it onto a large plate or cutting board.
Serve the monkey bread immediately.
Adapted from: The FeedFeed (via Alexandra Cooks)
Makes: 1 loaf (4-6 servings) or double the recipe to fill a 12″ cast iron skillet or standard bundt pan
Prep: 90 minutes, Cook: 45 minutes, Total: 135 minutes
- 2 cups (512 g) unbleached all-purpose flour (plus 1/4 cup for rolling out the dough)
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 package instant yeast (about 1 heaping teaspoon)
- 1 cup water, warmed
- 6 slices bacon, finely chopped
- 5 tablespoons butter, softened
- 2 teaspoons mustard (I used yellow, dijon would also be good)
- 2 teaspoons poppy seeds
- 1 teaspoon garlic powder
- 1 cup grated Gruyère cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup sliced scallions
To make the dough, start by whisking the flour, salt, sugar, and instant yeast in a large bowl. Add in the water and use a rubber spatula to mix until the liquid is absorbed and the ingredients form a sticky dough ball.
Cover the bowl with a damp kitchen towel (or plastic wrap) and set in a warm spot to rise for about an hour. The dough should double in size.
While the dough is rising, cook the bacon until crisp and its fat is rendered. Place on a paper-towel- lined plate to drain.
In a small bowl, mix the softened butter with the mustard and poppy seeds until combined. In another small bowl, combine the cheeses.
When the dough had risen, preheat the oven to 350°F.
Grease a loaf pan with baking spray or butter. If you’re double the recipe, you can use two loaf pans, or a 12″ cast iron skillet, or a bundt pan.
Spread a thin layer of flour over a clean surface. Use two forks to deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl as you deflate, turning the mass into a rough ball.
Separate the dough into two equal pieces. Then, with flour on your hands, remove one of the dough sections and shape it into a ball.
Divide the dough into about twelve or fourteen equal-size pieces and roll into small golf ball sized dough pieces.
Place each dough piece into the greased pan until there is a layer filling the bottom.
Top this layer with half the butter mixture, half the bacon, half the scallions, and half the cheese.
Add more flour to your surface and repeat the steps to create a second layer of dough balls.
Top with the remaining butter mixture, bacon, scallions, and cheese.
Allow the dough rise in a warm spot for 20 to 25 minutes. It will rise slightly.
Bake for 35 to 40 minutes, until golden brown.
Remove the monkey bread from the oven and then do your best to let it cool for 5 minutes.
Invert it onto a large plate or cutting board.
Serve the monkey bread immediately.
Note: If you’d like to assemble ahead of time, you can complete all the steps leading up to placing it in the oven (right after you add the cheese to the second layer of dough balls). Simply cover with plastic wrap and refrigerate for up to 12 hours. When you’re ready to bake, simply remove from the fridge, preheat the oven, and bake as normal.
Crunchy Salty Sweet 