Roasted garlic and herb monkey bread

Name: Roasted garlic and herb monkey bread
Total time: 1 h
Ingredients: 500g of strong white bread flour; 1 tsp salt; 1 tsp caster sugar; 7g of dried yeast; 75ml of olive oil; milk, 225-250ml; 3 bulbs of garlic; 1 handful of parsley, and chives, finely chopped; 100ml of olive oil, plus extra for drizzling

by Helen Jessup

Item 1 of 1

Side
easy
6
60 minutes

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Never baked Bread? Fear not! Helen's Roasted Garlic and Herb Monkey Bread is perfect for beginners and great for keeping little people busy during their summer break!

If you've never tried making your own bread then a monkey bread, or a tear and share bread, is a good place to start. It's also something that can be made easily with children as there are no special skills needed, and all children like rolling dough, don't they?

Monkey bread is traditionally a sweet sticky cinnamon flavoured bread, but here I've made it with garlic and herbs. I recently visited a garlic farm and picked up a grappe (bunch) of garlic and decided to roast some of the bulbs to use in this recipe.

Roasting the garlic takes the bitterness off it and you're left with a garlic purée which is delicious spread on bread or crackers.

Ingredients

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Imperial

Monkey bread

500g of strong white bread flour
1 tsp salt
1 tsp caster sugar
7g of dried yeast
75ml of olive oil
milk, 225-250ml

Garlic and herb mix

3 bulbs of garlic
1 handful of parsley, and chives, finely chopped
100ml of olive oil, plus extra for drizzling

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Method

Add the flour, salt, sugar, yeast, olive oil and 225ml of milk to a large mixing bowl

Mix all the ingredients together until they start to come together, adding more milk as required

Knead on a floured surface for around 10 minutes, until soft and stretchy (or approximately 5 minutes in a stand mixer fitted with a dough hook)

Add to an oiled bowl covered with oiled cling film for around 2 hours, until doubled in size. Meanwhile roast the garlic bulbs

Preheat the oven to 180°C/gas mark 4

Cut the tops off the bulbs and place on a baking sheet covered with foil. Drizzle with a little olive oil and cover tightly with foil

Roast in the oven for around 1 hour (depending on the size of the garlic) until soft. Allow to cool before mixing with the chopped herbs and olive oil, set aside

Once the dough has proved knock it back on a floured surface and divide into 24 equal pieces

Grease a large loaf pan or baking tin. Form each piece of dough into a ball and roll in the garlic and herb mix and then into the baking tin/loaf pan

Cover again with cling film and leave to prove for 1 hour

Preheat the oven to 180°C/gas mark 4

Bake for around 45 minutes until well risen and cooked all the way through – cooking times will vary depending on how deep your tin is. If it begins to brown too much on top, cover with foil. Serve warm

Helen Jessup

Helen is a recipe developer and food blogger living in the Midlands with her husband and three children.

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