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

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.

  • 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
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.


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

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

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

  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.

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

    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.

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

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

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

  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.

  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.

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

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

  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!

  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!!

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

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

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

  16. Black garlic is beyond fabulous. Amazing!

  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!!

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

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


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

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

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa