Savory Pull-Apart Butter Bread

I’m not exactly sure when this idea latched onto my brain this week, but as soon as it did it was impossible to shake. The thought process went like this: I want soft, warm, chewy, monkey bread. Monkey bread is really sweet. I don’t need to be eating lots of sugar. I wonder what monkey bread tastes like minus all the sugar. Let’s add lots of butter. And salt. And garlic. And just a few herbs to make it pretty. And ohmahgoodness I could barely get a photo of it before it was gone.

The dough is a pretty soft and sticky one while you are working with it. I know it’s tempting to add more flour, but if you can stand it, don’t add more while kneading than you absolutely have to. Using a stand mixer will make things much easier, but it’s still possible to do it by hand.

These go together kind of like cinnamon rolls, but much more loosey goosey. Roll out into a large rectangle, and spread melted butter allll over. Sprinkle garlic salt evenly and roll lengthwise into a rope.

Butter a pie pan, or 9″ round or square pan, or anything about the same size. You could also divide up rolls into multiple smaller pans.

Cut (doesn’t have to be very precise) and tear into pieces and jam into pan. Paint butter across the tops. Don’t be shy.

Can you see the steam coming off of it? Or smell the garlic? And taste the salt? Yeah, it’s just as good as it sounds, which is even better than it looks.

Savory Pull-Apart Bread

  • 1/4 cup hot water, cooled a bit
  • 1 3/4 tsp yeast
  • 4 cups flour
  • Dash of dried oregano or basil
  • 2 3/4 tsp kosher salt (2 tsp if you are using table salt)
  • 1 cup lukewarm milk
  • 1 cup lukewarm water
  • 1 Tbls olive oil
  • 6 Tbls melted butter (separated: 4 Tbls/2Tbls)
  • 1 1/2 Tbls garlic powder
  • 1 1/2 Tbls kosher salt

Sprinkle yeast over hot water in a stand mixer bowl, and swirl a bit to mix. Let sit for 3-4 minutes. Add flour, salt, milk, water, and oil, and mix on low (speed 1 or 2) for 5-6 minutes. The dough will be pretty wet. Let sit for 20 minutes to develop some elasticity.

Knead again on speed 1 or 2 for another 8 minutes, and add no more than 1 or 2 tablespoons of flour as it comes together. Let rise for 1 – 1.5 hours.

Punch down in the middle, fold one side over the other, then flip so that the seam is at the bottom of the bowl. Let rise for another 1 – 1.5 hours.

Turn dough out onto a floured surface. Roll out into a large rectangle, spread 4 Tbls melted butter all over, and sprinkle with garlic and salt. Roll into a large rope lengthwise, and cut into pieces. Coat the pan with some of the leftover 2 Tbls melted butter, and pile pieces evenly into pan. Top rolls with remaining butter, and sprinkle again with salt and herbs if desired. Let rise another 1.5 hours

20 minutes before baking, preheat oven to 450*. When risen, bake at 450* for 10 minutes, then reduce to 350* for 15 minutes.

Remove from pan to cool for 10 minutes if you can stand it. Serve warm.

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