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 currently have some time, I was looking on the web a few days ago. Looking to find new, fascinating tips, inspirational recipes that I’ve never tried before, to amaze my family with. Searching for quite some time but could not discover lots of interesting stuff. Right before I wanted to give up on it, I stumbled on this delightful and simple treat by chance on Suncakemom. The dessert seemed so delightful on its pic, it called for rapid actions.
It was simple enough to imagine the way it’s made, how it tastes and just how much my husband will probably love it. Mind you, it is quite simple to impress him when it comes to cakes. Yes, I’m a blessed one. Or possibly he is.Anyway, I visited the page and simply followed the comprehensive instuctions that were coupled with nice snap shots of the operation. It just makes life less difficult. I could suppose it’s a slight hassle to shoot snap shots in the midst of cooking in the kitchen as you usually have sticky hands so I sincerely appreciate the hard work she devote for making this blogpost and recipe easily implemented.
With that in mind I am inspired presenting my personal recipe similarly. Many thanks for the idea.
I was tweaking the main mixture to make it for the taste of my loved ones. I must tell you it absolutely was a great outcome. They loved the taste, the structure and loved having a sweet like this in the midst of a stressful week. They quite simply wanted even more, many more. So the next time I’m not going to commit the same mistake. I am likely to twin the amount .
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.