Skip to main content

Stuffed Black Garlic Monkey Bread for #BreadBakers


BreadBakers#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page

We take turns hosting each month and choosing the theme/ingredient. This month Jenni of Pastry Chef Online has selected stuffed breads as our theme.

If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.

Here's our Stuffed Breads Basket...

Sweet Breads

Savory Breads


...and What I Made...

My Stuffed Black Garlic Monkey Bread was a great snack while we played Monopoly and sipped some stout beer. Yum.


Have you tried monkey bread? Do you know why it's called monkey bread? If you know, please clue me in because I haven't dug up any satisfactory explanation.

I don't make it very often, but since my family loved the Persimmon Monkey Bread I made last year, I decided to try a savory version...and to stuff it! Woohoo. Here we go. Oh, and if you're unfamiliar with black garlic, click to read a brief intro: here. You have to try it!

After making this version, I would make two changes. Next time, I would use twice as much black garlic; and I would make the balls smaller.

Ingredients
  • 1 T active dry yeast (1 packet)
  • 1 1/3 C warm water
  • 1 t organic raw turbinado sugar
  • 3 1/2 C flour
  • 3 cloves black garlic*, minced
  • 1 t freshly ground sea salt
  • 2 T olive oil (I used a garlic-infused olive oil)
  • 1/2 C butter, melted
  • 6 ounces mozzarella cheese, cubed
  • marinara sauce for dipping
Procedure
Combine yeast, warm water and sugar together in a mixing bowl. Stir gently and let stand till the yeast blooms, about 10 minutes. Stir in flour, black garlic, and salt until a sticky dough forms.

Knead dough on a floured surface for 4-5 minutes or until very elastic. Pour the olive oil into a mixing bowl and transfer dough to the bowl. Turn dough over to make sure the oil coats it completely. Cover bowl with a clean dish towel and place in a warm spot for 45-60 minutes.


While dough rises, melt the butter and cube the cheese. Butter a bundt pan.

Once dough has risen, punch dough down. Tear off chunks of dough and press a cube of cheese into the center. Pull the edges up to enclose the cheese.


Roll the balls in melted butter and drop into the prepared bundt pan. Repeat until you have covered the bottom of the bundt pan with a layer of filled dough balls.


Sprinkle with cubes of cheese cheese. For a second layer..,and a third if you have enough dough. Complete with any remaining cheese cubes. Cover pan with a towel and let rise until doubled in size, approximately 30 to 40 minutes.


Preheat oven to 350 degrees F. Uncover dough and bake until golden brown, approximately 35 to 40 minutes. Remove from oven and move to a wire rack to cool slightly.


Cool in pan for 10 minutes then turn out onto a serving plate or cutting board. Serve warm with marinara sauce for dipping.


*After a few people have commented that they are unfamiliar with black garlic, I decided to add a link to the product that I use and love! This is an affiliate link.

Comments

  1. I neved tried black garlic but your bread looks and sounds delicious

    ReplyDelete
  2. I forgot... Thanks so much for hosting the challenge :)

    ReplyDelete
    Replies
    1. I didn't host this month. Our hostess was Jenni, Pastry Chef Online

      Delete
  3. Nice to see a savory monkey bread. And I wish I could find black garlic in my area. I keep looking for it and hopefully one day I'll find it.

    ReplyDelete
    Replies
    1. Savory Spice Shop carries it, Renee. I'm sure you could order from there if you don't have a Savory near you.

      Delete
    2. Our local Trader Joe's used to carry it, but the last time I looked, they didn't have it. When I asked, they said that it hadn't sold well and discontinued it. So, I buy it online.

      Delete
  4. I've never cooked with black garlic before but have heard great things. This sure seems like a good use of it!

    ReplyDelete
  5. I do really like black garlic, and I can imagine how perfect it is with cheese and more cheese in this bread!

    ReplyDelete
  6. Never had black garlic before, love new things that I haven't tried. Your monkey bread looks amazing!!

    ReplyDelete
  7. We are garlic lovers in this house so I absolutely would follow your direction to double it. I have never tried black garlic but I hope to soon remedy that.

    ReplyDelete
  8. Oh, boy, that's pretty, Camilla! I don't know about black garlic, but I do see the smoked garlic occasionally here. I'd love to try your cheesy monkey bread with that.

    ReplyDelete
  9. That looks so good Camilla!! I want to dip a piece in marinara sauce!

    ReplyDelete
  10. all that gooey melted cheese ..OMG looks awesome!

    ReplyDelete
  11. Thanks for the link to the black garlic, it's a new ingredient for me and I'm interested in trying it. I like all things monkey-bread and know I'd enjoy yours too!

    ReplyDelete
  12. My spice guy at the Savory spice shop made me try some black garlic last year. Oh how it got me hooked to the flavor. I loved your take on it. Great idea!!

    ReplyDelete
  13. That is one flavor packed monkey bread. Never tried black garlic before but it sure sound delicious.

    ReplyDelete
  14. My brother just brought me some black garlic! Can't wait to try this!

    ReplyDelete
  15. I had never seen black garlic until now and I love how you've used it in this bread! This looks simply delicious!

    ReplyDelete
  16. Black garlic is beyond fabulous. Amazing!

    ReplyDelete
  17. I love monkey bread, the first thing i did was to check what is black garlic? perfectly done bread!!!! Need to check whether we get that black garlic here in uae!!

    ReplyDelete
  18. I like the savoury monkey bread a lot, it looks very yummy.

    ReplyDelete
  19. I've never tried black garlic before but garlic plus cheese has to be delicious!

    ReplyDelete
  20. This comment has been removed by a blog administrator.

    ReplyDelete
  21. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an