Monkey bread, tear and share bread or pull apart bread? Make this tasty pizza sauce filled beauty that will prove name doesn’t matter!
As I lately have a little time, I was searching on the web yesterday. Looking to find new, challenging ideas, inspiring recipes that I have never tasted before, to treat my loved ones with. Looking for quite some time unfortunately couldn’t come across lots of interesting things. Right before I wanted to give up on it, I ran across this tempting and easy dessert simply by accident over Suncakemom. The dessert seemed so tempting
on its image, that called for quick actions.
It was not difficult to imagine just how it is made, how it tastes and how much my hubby will enjoy it. Actually, it is very simple to keep happy the man in terms of puddings. Anyhow, I visited the page and simply followed the precise instuctions that had been accompanied by impressive shots of the procedure. It just makes life much simpler. I can suppose it’s a bit of a hassle to take photos in the middle of baking in the kitchen as you most often have sticky hands therefore i seriously appreciate the time and energy she put in for making this post and recipe easily implemented.
With that in mind I am encouraged presenting my very own formulas similarly. Many thanks the idea.
I had been fine tuning the initial formula to make it for the taste of my family. I can mention it absolutely was an awesome success. They loved the flavor, the overall look and enjoyed getting a sweet like this during a lively workweek. They ultimately asked for more, a lot more. So the next occasion I am not going to make the same mistake. I am likely to multiply the volume to make them pleased.
This was made possible through SunCakeMom who provided the original Pizza Monkey Bread Recipe.
In a kneading bowl measure flour, sliced room temperature butter, egg, milk, water and crumbled fresh yeast.
Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.
Cover the bowl and leave it in a 68°F – 81°F /20°C – 27°C place to rise for about 45 – 90 minutes depending on temperature. (We can put it in the briefly heated 100°F / 40°C oven. Be careful not to turn the heat higher than that as it would kill the yeast so the dough didn’t rise.)
In the meantime, prepare the filling. Chop tomatoes or simply use pureed tomato, basil, oregano, salt and olive oil in a blender.
Pour it into a saucepan, bring it to boil and simmer it in low-medium heat for about 20 minutes while stirring occasionally. Take it off heat and set it aside. Pouring hot sauce on the dough would make it gooey and so hard to handle that it would ruin our day.
After an hour waiting take dough out of the bowl onto a well-floured work surface. Roll it into a square. Flouring underneath the dough is important as this coating will prevent it to stick down.
Cut the rolled out dough into 4×4 equal squares.
Spoon the preferably room temperature tomato sauce into each small squares.
Quickly make little dough balls out of them by grabbing the opposite corners and pressing them lightly together.
When making the balls, use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it more than necessary.
Place the dough balls into a pizza tray loose otherwise they could stick together.
Brush the leftover tomato sauce on top.
Finish it with putting grated cheese on top then set the dough aside in a warm place to rest/raise for another 20 minutes.
Put the monkey bread into the 350°F / 180°C preheated oven for about 30 minutes or until cheese gets golden brown.