So, after a series of days of movie-watching, article-reading and conversing with the husband, we decided it is in our best ethical interest to go what he says is called “flexitarian.” The term, if you are too lazy to look it up, refers to people who live on a mostly-vegetarian diet but will occasionally consume meat. For us, this means we will no longer eat meat or buy egg/milk products unless they are grass-fed or cage-free. It’s been tough for someone like me who loves her meat and has always had it readily available at the family table, but it’s important to me to start eating food that coincides with my morals.
Which is why I am so happy that my morals recently coaxed me into making this recipe, which (though the name refers to an animal) is friendly to both the environment and to my empty tummy.
I first read about monkey bread from another bread blog I highly regard, and when mine eyes laid upon it they widened in awe that this! — This satiating creation! This caramel-coated wonder! — was bread, indeed! I knew right then it had to be made, in my kitchen. I didn’t use that exact recipe but found another on the Food Network Web site, an overnight recipe courtesy of Mr. Alton Brown.
At first, the idea of mixing rosemary with butter, brown sugar and raisins sounded a little funky, but after stirring all of said ingredients in a saucepan over medium heat, the aroma was so deliciously sweet and savory that I thanked the rosemary for sticking through the fight despite my initial cynicism.
This recipe does require a bit of patience (as in, waiting overnight to eat it), but let me tell you, it is so much better than rolling pieces of store-bought biscuit dough together. May your own morals coax you soon.
Debrief: Not too much to change. Maybe I’ll try a different recipe for monkey bread altogether? I know The Bread Bible has its own with pecans. And yet, that rosemary…
Overnight Monkey Bread
courtesy of Food Network
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
8 ounces unsalted butter, approximately 16 tablespoons
8 ounces light brown sugar, approximately 1 cup packed
1/2 teaspoon ground rosemary
3 ounces raisins, approximately 3/4 cup
2 1/2 ounces unsalted butter, melted, approximately 5 tablespoons
1 teaspoon ground rosemary
For the dough: In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
In a small saucepan over medium heat, combine the 8 ounces of unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved. Pour half of the topping into the bottom of 2 bundt pans and set aside. Cover and store the other half of the topping in the refrigerator until the next morning.
Place the melted butter and rosemary for the coating in a medium shallow bowl and stir to combine. Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces; roll each piece into a ball. (You should have approximately 36 balls.) Roll the balls in the melted butter and rosemary.
Divide the balls evenly between the 2 bundt pans. Cover with plastic wrap and place in the refrigerator overnight or up to 16 hours.
Remove the bread from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 25 to 30 minutes, or until the internal temperature reaches 190 degrees F on an instant-read thermometer.
Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes. Fifteen minutes into baking, pour the remaining topping over the bread, and finish cooking. Cool on a wire rack for 5 minutes, then invert onto a platter or cutting board. Serve immediately.