The festive season is all about sharing, so a good savoury bread that can be pulled apart by many hands is perfect to add to the middle of the Christmas table, or to whip out when family and friends gather.
Makes 1 pull-apart loaf
*does not include 2.5 hours resting time
WHAT YOU NEED
Bread / Monkey Bread
2 tablespoons melted unsalted butter
1 cup warm milk
1/3 cup warm water
2 tbsp sugar
1 tbsp instant yeast
2 tsp salt
3 ¼ cups plain flour
1 cup grated cheddar
1 cup grated parmesan
1 cup mozzarella
½ cup chopped shallots
3 tablespoons chopped parsley
3 tablespoons chopped oregano
2 gloves garlic, minced
Olive oil for drizzling
8 tablespoons melted unsalted butter
1 tsp garlic powder
1 tsp paprika
½ tsp black pepper
WHAT TO DO
1. Combine milk, water, and melted butter in a bowl. Add the sugar and then stir in the yeast. Once foaming, add in the salt and flour and stir for a few minutes until the dough forms a ball and Monkey Bread.
2. Turn out onto a floured surface and lightly knead the dough until it turns soft and smooth (approximately 5 minutes). If the dough is sticky throughout this process, gradually add flour until it reaches the desired consistency.
3. Drizzle a little bit of olive oil on the dough and cover it. Let it sit for 90 minutes or until doubled in size.
4. Mix together the cheeses, shallots, parsley, oregano and garlic. Roll the dough out on a lightly floured surface (5mm thick) and sprinkle on half of the cheese mix on one half of the dough.
5. Fold the side of the dough without any cheese mix onto the side with the mix and press it firmly. Cut into 4cm squares and roll the squares into balls.
6. Mix all of the butter coating ingredients together and dip each dough ball in. Place the dough balls in a buttered bundt pan and layer the other half of the cheese mix in as you stack the balls.
7. Cover the balls in the bundt pan and let them rise for an hour. After, bake for 40 minutes at 180ºC. Let cool for 5 minutes and run a knife along the edges of the pan to remove.