Bread Recipes

Pizza Monkey Bread

Pizza Monkey Bread recipe

Yield: 12 servings

Ingredients

Dough

  • 3 1/4 cups all-purpose flour
  • 2 1/4 teaspoons active dried yeast
  • 2 teaspoons salt
  • 1 1/4 cups milk
  • 2 tablespoons butter, cubed

Pizza Filling

  • 2 cups pizza sauce/tomato sauce
  • 20 slices pepperoni, chopped
  • 3 cloves garlic, crushed
  • 2 1/2 cups mozzarella, grated
  • Bunch of fresh basil, chopped

Instructions

Dough

  1. Mix the flour, yeast, and salt together in a standing mixer fitted with a dough hook.
  2. In a measuring jug, heat the milk and butter until lukewarm and the butter is melted.
  3. Turn the mixer on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast. Increase the speed to medium and mix for roughly 6 to 8 minutes, or until the dough is shiny and smooth.
  4. When dough is ready, take it off the machine and coat the dough and bowl with olive oil (or any flavorless oil). This will help it rise in the bowl.
  5. Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled, 1 1/2 to 2 hours.

Pizza Filling

  1. In a large bowl add the tomato sauce, pepperoni, garlic, cheese and basil. Set aside in the refrigerator until you are ready for it. Once the dough has proofed, gently remove the dough from the bowl, knocking out the air.
  2. Using a bench scraper or knife, cut the dough into medium and small size pieces. If you cut them too big the monkey bread can seem a bit doughy. Gently stir the cut dough into the pizza sauce, coating every piece of dough in tomato sauce.
  3. Grease a 10 inch Bundt pan or cake tin with butter. Fill the pan with the monkey bread dough and even out the dough with a spatula. Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise for 45 minutes or until puffy and they have risen up to the top of the pan. (At this point you can cover it and pop it in the refrigerator overnight to be baked the next day.)
  4. Bake at 350 degrees F (180 degrees C) for 35 to 40 minutes or until the top is beautifully brown.
  5. Cool the monkey bread in the pan for 5 minutes, then turn out on a platter or large plate and allow to cool slightly, about 10 minutes.

Nutrition

Per serving approximately: Calories: 174, 6g Protein, 28g Carbohydrates, 3g Fiber, 5g Fat (2g Saturated), 9mg Cholesterol, 286mg Sodium

Attribution

Recipe and photo used with permission from: Wheat Foods Council
Recipe provided to the Wheat Foods Council by Gemma Stafford, Bigger Bolder Baking







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