Garlic Monkey Bread Ring
- Servings: 1 10-inch ring
- Prep Time: 25 min
- Cook Time: 2 hours rising, 25 - 30 min bake time
- Total Time: 3 hours
|1 pkg||Active Dry Yeast|
|1 cup||Warm Water, 105 to 115 degrees|
|2½ – 3 cup||All-purpose or Bread Flour|
|¼ cup||Melted Butter|
|1||Large Clove Garlic, minced or pressed|
|1 tsp||Dried Parsley Leaves|
|⅛ tsp||Black Pepper|
In bowl, dissolve yeast in water. Add sugar and stir to dissolve. Let stand 3 to 5 minutes, or until yeast bubbles. Add salt, and slowly stir in flour. After about half has been added, beat until very smooth and satiny. Stir in enough remaining flour until a stiff dough has formed. Turn out onto a lightly floured board; cover and let rest 10 minutes. Knead 5 minutes, until smooth and satiny. Place in a clean, greased bowl, and turn dough over to grease second side. Cover and let rise about 1 hour, or until doubled. Meanwhile, mix melted butter, garlic, parsley, salt and pepper together. Turn risen dough out onto counter. Cut into walnut sized pieces and dip into butter mixture. Arrange in a buttered 10-inch ring mold in an even layer and let rise again for about 1 hour, or until doubled. Bake at 375 degrees for 25 - 30 minutes, or until golden.
You can cut the rising time considerably by using Rapid-Rise (not instant) yeast. I've doubled this recipe once before, but it came out doughy, even after extending the bake time.