This savory pull-apart bread is a variation on the traditional sweet monkey bread. Small balls of garlic-flavored dough are dipped in melted butter seasoned with garlic and herbs, and layered in a Silicone Crown Cake Pan.

Oven-Baked Breads

There is noting like the fragrance, texture, and taste of freshly baked bread. Served with a nice hot bowl of Minestone Soup, this bread was a huge hit with the family.

Garlic Herb Monkey Bread

Ingredients:

1 1/2 cups milk

3 Tablespoons vegetable oil

1 1/2 teaspoons sugar

1 1/2 teaspoons salt

3 cups bread flour,  reserve 1/4 cup for bread board and to add if dough is too sticky at the end of dough cycle.

2 1/4 teaspoons bread machine yeast

6 Tablespoons butter

3 garlic cloves, pressed

1/4 teaspoon dried sage

1/4 teaspoon dried rosemary

3/4 teaspoon dried basil

Directions:

Put first eight ingredients in bread machine in order. Set for dough cycle. Press start.

A few minutes before dough is ready, melt butter in a saute pan. Add garlic and herbs. Saute for 2 minutes. Recipe Note: If the garlic or herbs start to brown too quickly, remove saute pan from heat and let the mixture continue cooking in its own heat.

Lightly oil Silicone Crown Cake Pan.  Remove the dough from the bread machine and punch down. Roll dough into a thick log and cut 20-24 pieces . Roll pieces of dough into balls, (they do not need to be perfectly round). Dip each ball into butter-herb mixture and layer into Silicone Crown Cake Pan. The pieces in the first layer should be close but not touching to give them room to rise. On each suceeeding layer, place balls so they overlap empty spaces on the layer beneath. Drizzle remaining butter-herb mixture over the dough.

Cover loosely and put in a warm place to rise. When bread has doubled in volume, approximately 30-40 minutes, put in a preheated 350 degree oven. Bake until bread is lightly browned and a toothpick inserted comes out clean, about 25 to 30 minutes. Invert bread on serving plate, remove Silicone Crown Cake Pan, and serve.

Monkey Bread is traditionally baked in a tube pan, but I like using my Silicone Crown Cake Pan as it adds a little more detail to the appearance and bread can be decorated.