Garlic Monkey Bread (Automatic Bread Machine)

10
Servings
135m
Prep Time
20m
Cook Time
2h 35m
Ready In


"This is a wonderful tasting and pretty looking bread. You won't be able to stop eating it! We just love it. The prep time includes times for the bread machine to run its cycle and for the dough to rise."

Original recipe yields 10 servings
OK
  • BUTTERY TOPPING - Do Not Include In The Dough

Nutritional

  • Serving Size: 1 (112.5 g)
  • Calories 364.7
  • Total Fat - 20.7 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 90.5 mg
  • Sodium - 449.5 mg
  • Total Carbohydrate - 40.2 g
  • Dietary Fiber - 5.4 g
  • Sugars - 5.2 g
  • Protein - 8.3 g
  • Calcium - 29.5 mg
  • Iron - 2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step 1

In bread machine, place ingredients in the order listed, unless instructed to do it differently by the manufacturer. Use the dough setting and set it to start making the dough.

Step 2

When dough is near the end of the cycle, preheat the oven to 200° and turn the oven off. Do not open the door.

Step 3

Turn bread out onto a lightly floured surface,

Step 4

Spray your bundt pan and make the buttery topping, melting the butter and adding the spices in a medium bowl.

Step 5

Shape dough into balls a little larger than walnut size. Roll the balls in the melted butter mixture and place in the bundt pan. Keep on going round and round the bundt pan until all the dough has been balled and dunked in the buttery sauce.

Step 6

Place dough in the warm oven for it to rise. It will double in size or near to it. (About 30 minutes)

Step 7

Take dough out of the oven, preheat oven to 350° and bake for 20 minutes, or until nicely browned.

Step 8

When it comes out of the oven, use a pastry brush and brush on more buttery topping. (This is where I use more of the perfect pinch seasoning)

Tips & Variations


No special items needed.

Related

Mikekey

I had never tried monkey bread from scratch and glad I found your recipe. Easy and very tasty. I also did my own herb blend. I did let it rise a bit too high and while baking, two pieces fell off into the oven, but the loaf still turned out great.

review by:
(21 Nov 2015)

TwisSis RIP Forever in our Kitchen

Made for the What's on the Menu?" tag game & even just picking this recipe took a giant leap of faith that all would be well. I have to admit I'm a life-long YEAST-PHOBE! In fact, the testy part of "the make" was figuring out how to do a dough setting because I'd never used my ABM for anything but a start-to-finish recipe. There were tense moments of near-panic & fear of failure, but DAMN IT'S GOOD! Finding the seasoning you suggested here in Iceland was hopeless, so I made my own garlic-herb mix & baked it in a lrg Pyrex casserole dish. DH has had his hands in that dish non-stop & loves that he doesn't need the bread knife. He thinks you guys would make a good match .. He gets the bread w/o all the drama. Thx for sharing your recipe.

(8 Apr 2015)

Chef shapeweaver

Before getting on with my review,I want to say,"I'm so pleased to be the first to rate this recipe:)." I couldn't find the Perfect Pinch Roasted Garlic and Bell Pepper Seasoning,so Weber's Roasted Garlic & Herb Seasoning was used.Other than that change the recipe was made as it was written. I did have one problem with the recipe," WAY WAY TOO " much was eaten. This recipe was made on 8/21/12 to go with chili.Thanks for posting a recipe that will be made again,but not to often( if you know what I mean ;)). " Keep Smiling :)

review by:
(23 Aug 2012)