Thursday, December 29, 2011

Savory Monkey Bread with Dill Butter


We have been getting bulbs of fennel in our recent Johnson's Backyard Garden CSA farm boxes and I was looking for a way to use up the beautiful leaves. This is a quick and fun way to make bread flavored with dill. I served with a potato soup.

Savory Monkey Bread with Dill Butter  
Savory TV

2 T warm water
1 1/2 tsps active dry yeast
1 tsp sugar
2 1/4 c bread flour
1/2 tsp coarse salt
1/2 c milk
1 egg
1 T butter , melted
2 T dill weed , torn into small pieces
Dill Butter:
5 T butter , melted, separated - (3 T for dill butter, 2 T for brushing during baking)
2 T dill weed , torn into small pieces
coarse salt

Combine the yeast, sugar, and warm water in a small mixing bowl. Set aside for ten minutes at room temperature to allow the yeast to proof. You should see bubbles forming at the surface.
Whisk the flour and salt in the bowl of an electric mixer. Attach the dough hook and slowly add the yeast mixture to the flour, followed by the milk, egg, 1 tablespoon of melted butter and 2 tablespoons of dill. Mix on medium speed just until the dough releases from the side of the bowl, then knead dough lightly with your hands. Transfer the dough to a lightly greased bowl, cover with plastic wrap and place in a warm place to rise for 30 minutes.

While the bread is rising, stir two tablespoons of dill into three tablespoons of melted butter. Set aside.

Preheat oven to 375 degrees.

After the dough has risen, punch it down and roll into 1-inch balls. Roll each ball in the dill butter and place the balls in individual ramekins. They will rise before baking and again in the oven, so don’t overfill your ramekins.

Allow the monkey bread to rise in a warm place for 20 minutes. Brush the bread again with the dill butter and sprinkle with sea salt. Bake for 12-15 minutes, brushing twice throughout the baking with the remaining two tablespoons of melted butter.

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