Alamak! I am a Toad! I leap before I look

Last week, I submitted my Sweet Potato Donut  to Aspiring Bakers #8 – Bread Seduction (June 2011)  hosted by Jasmine from The Sweetylicious. Jasmine informed me that the ingredients must include bread flour and/or yeast.  The ingredients for my sweet potato donut had neither. Although Jasmine said she will accept my entry, I really do not feel comfortable breaking the rules so I made this monkey bread to replace the wrong entry. Same thing happened when I submitted my entry for the picnic game hosted by Louise. I fumbled again and didn't format my entry correctly.  Louise was so kind to say that it might be she who did not explain the rules clearly, but the truth is this Quay Po is very "Mong Cha Cha"" (blur, blur) and leap like a toad before she looks.

Monkey bread has many other names, like, sticky bread, pinch me cake, bubble loaf to name the ones I've read.  Wikipedia says that Monkey bread is usually served at breakfast in the U.S. (though my hubby does not recall that). Monkey bread is usually sweet but since I still have so many desserts in my fridge I decided to make a savory monkey bread.  My monkey bread was flavorful but a little dense. I served it with a salad and the combo made a perfect simple lunch. My son came to visit last Sunday and his Dad brought out the balance of the monkey bread which they ate like snacks while watching TV. We all agreed, the flavor is wonderful.

Cajun Monkey Bread

Adapted from Cajun Chef Ryan with modifications

Ingredients

2 ½ C high protein flour, divided into 2 C and 1/2 C

1 tsp Sugar

1 tsp Sea salt, fine grind

1 pkt Active dry yeast (1/4 ounce)

1 ¼ C Milk

2 tbs Olive oil

4 tbs Butter, melted, divided into 2 tbs each

1 Large Egg

¼ C Parmesan cheese, fresh grated

2 tbs Sesame seeds

4 cloves finely chopped Garlic

1 tbs ground paprika

Method:

In the mixing bowl, combine 2 cups flour, the sugar, salt and the yeast. Combine the milk with the olive oil and ½ of the butter in a sauce pan and bring to boil and butter is melted. Add the warm milk mixture to the dry ingredients and mix until just moistened. Add the egg and mix until smooth. Then mix in enough of the remaining flour to form soft but not too wet dough. Lightly flour the surface, turn out the dough, and knead until smooth and elastic for 5 – 6 minutes, adding more flour to keep the dough from sticking. Coat the with butter or cooking spray and leave in a bowl, covered loosely with a clean kitchen towel and keep in a warm area for 1-2 hours, or until the dough doubles in size. While the dough is rising, combine the parmesan cheese, sesame seeds, chopped garlic and paprika in a small bowl and reserve for later use. Once dough has doubled in size, punch it down and then cut into 30 small pieces and roll each into a ball shape. Coat the inside of a Bundt pan with butter or cooking spray and then gently roll each dough ball in the cheese mixture then add them into the pan in a layered fashion.  Let the dough stand for another 30 minutes. Before putting into the oven, drizzle the remaining melted butter on top of the dough and sprinkle any remaining cheese mixture. Bake in preheated oven at 350° F for 35 minutes or until golden brown. Cool for a few minutes before removing from the pan and let it further cool on the wire rack.

I am submitting this to Aspiring Bakers #8 – Bread Seduction (June 2011)  hosted by Jasmine from The Sweetylicious

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