Cheesy monkey bread
- Janine Ratcliffe
Published: March 31, 2017 at 9:00 AM
Save recipe
Serves 6
Easy
Total time: 2 hrs
+ rising + proving time
0 reviews
loading...
Get 5 months for £5 when you subscribe today
The ultimate tear-and-share monkey bread – little dough balls stuffed with cheddar, mozzarella and jalapeños served with smoky tomato sauce for dipping
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Make this easy tear-and-share monkey bread, then try some of our other bread recipes, such as this moreish tear-and-share garlic bread, bread rolls and tiger bread.
Ingredients
Nutrition
-
500g strong bread flour
plus extra for dusting
-
7g sachet fast action yeast
-
50ml milk
-
olive oil
-
200g grated mozzarella and cheddar
-
3 jalapeños
finely chopped
-
100g butter
melted and cooled
-
100g parmesan
grated
SMOKY SAUCE
-
1 onion
grated
-
2 cloves garlic
crushed
-
1 tsp hot smoked paprika
-
400g tin chopped tomatoes
Nutrition: per serving
- kcal521
- fat26g
- saturates14.2g
- carbs51g
- sugars3.9g
- fibre3.2g
- protein19.1g
- salt2.1g
Ad
Method
-
step 1
Put the flour and yeast in a bowl with 2 tsp salt. Make a well in the centre and gradually mix in 250ml water, the milk and 2 tbsp olive oil.
-
step 2
Bring together into a dough then knead on a floured worksurface until smooth.
-
step 3
Put into a clean bowl, cover with clingfilm, then leave for an hour in a warm place until risen.
-
step 4
Meanwhile, to make the sauce, cook the onion and garlic in a little more olive oil until soft, then stir in the paprika. Tip in the tomatoes and simmer for 20 minutes. Cool, then whizz until smooth with a stick blender.
-
step 5
Tip out the dough and knead briefly on the worksurface then divide into large walnut-sized pieces.
-
step 6
Mix the cheese and chillies, then stuff a heaped tsp into each piece of dough, forming the dough into a ball around it so that it completely encloses the cheese.
-
step 7
Brush a large bundt tin with butter. Put the rest of the melted butter in a dish and the parmesan in another shallow dish.
-
step 8
Roll each dough ball in the butter then the cheese, then drop into the bundt tin until all the dough is used.
-
step 9
Cover loosely with clingfilm and leave for another 45 minutes in a warm place.Heat the oven to 180C/fan 160C/gas 4. Bake the bread for 50 minutes. Turn the tin over onto a surface and give a tap to release it but leave in place for 5 minutes. Serve the bread warm with the dipping sauce.
Looking for the perfect loaf? Check out more of our brilliant bread recipes...**
Authors
Janine RatcliffeFood director
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue