Monkey bread with cheese and garlic

The following ingredients include the recipe for monkey bread: wheat flour (of the highest grade), milk (you can take any fat content), any hard or semi -hard cheese (marble in the ingredients I offer as an option), sugar, butter, fresh garlic, salt and high -speed yeast (read more about yeast below).

Cooking yeast dough. In the suitable dishes, we sift the wheat flour of the highest grade. Of course, you can immediately pour it directly onto the working surface (table), but in a bowl it is more convenient. A few words about the yeast: to take the fast -acting ones is not necessary — just dry (also 5 grams is 1 teaspoon with a hill) or fresh/wet/pressed (used exactly 3 times more, that is, 15 grams). Such yeast is not immediately mixed with wheat flour, but activated in a warm sweetened liquid for 10-15 minutes. For this recipe, you can very slightly warm up half a glass of milk with a teaspoon of granulated sugar and dissolve the yeast in it. I used fast -acting ones, so I added them immediately to the flour, which I sought in advance twice. We put there 1 teaspoon of sugar and salt, mix everything — so bulk products will be evenly distributed according to the mixture.

We make a hole in the center and pour warm (not hot, namely pleasant warm) milk into it. Mix everything with your hand or spoon so that the flour is moistened.

You should get flour lumps, after it you can add 50 grams of melted, slightly warm butter. We begin to knead the dough with our hands or with the help of dough (bread makers) — to whom it is more convenient.

To knead this yeast dough for monkey bread for quite a while — at least 10 minutes, and even better longer. As a result, you will get a smooth, completely homogeneous dough. It should not be too soft or even more sticky. Such a yeast dough holds its shape perfectly, it is elastic and elastic. In the process of kneading, you may need a little more or slightly less flour than I indicated in the ingredients — it depends on its humidity. We roll up the dough into the ball and leave it in a bowl (I am always my dishes in which the dough roams — I just do not like dirty). We send the dough to heat for 1 hour, after which we make a light degree, re -rounding and again in heat for another 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no monkey bread.

After about an hour, the dough is well suited and will double in volume (this is at least).

We gently crush it, releasing excess gas, round and again from a warm place for another hour.

The second time, the dough for future monkey bread will grow even more — exactly 3 times, and maybe 4 times. By the way, I want to talk a little about the time of fermentation of the yeast dough and the proofing of the workpieces. I hope you understand that this concept is relative. What does it mean? Well, for example, the recipe says that the test should be given to rest for 1 hour. You understand that 1 hour is the time that the author of this recipe was needed. +/- 10-15 minutes- quite acceptable deviation, the entire time of fermentation of the yeast test depends on many factors. Freshness (and as a result of activity) of yeast, the quality of flour, the temperature in the room, the amount of dough — this all affects the time of fermentation and proofing. Therefore, never clearly follow these recommendations — you must feel the dough, understand what he needs and then you will cook it purely intuitively.

The stage of forming future buns: divide the dough into small pieces (try to make them the same size) no more than an apricot. Each piece of dough must be rounded and rolled into a ball (how to do this can be seen in this recipe — 11-14 steps). We cover them with a cling film or towel so that they do not be blurred.

Meanwhile, rub 100 grams of cheese on a fine grater.

In a separate bowl, we put 50 grams of butter and a large tooth of fresh garlic, which must be passed through the press or chopped on a fine grater.

Surrender butter with garlic — on the stove or in the microwave (so faster and more convenient). The oil should not be hot, but pleasantly warm.

We dip each ball of dough into a butter with garlic.

We will prepare a suitable round form for baking in advance — I have 26 centimeters with a diameter. It is best to use a detachable shape with a hole in the center, but I don’t have such a thing, so in the middle I put a molding ring (you can use a clean tin can of peas or corn, for example). We lay the baking dish with parchment paper (you do not need to lubricate with oil) and transfer the fragrant blanks to it in a checkerboard pattern in one row. The hole in the center is necessary so that the monkey is baked well.

Sprinkle balls from the dough with chopped cheese.

On top we put the rest of the balls in aromatic oil.

And again sprinkle with grated cheese. We give a rest for the workpiece for 30-35 minutes in a warm place (cover the shape with a towel or tighten the baking film).

During this time, the dough will stand out and the blanks will be rounded — it's time to bake them. It is no longer necessary to lubricate the surface, since there is a lot of oil and cheese.

We cook monkey bread with cheese and garlic in a preheated oven at an average level for 30-35 minutes at 180 degrees. Remember what I wrote about time? In this case, the preparation time can also vary — it all depends on the characteristics of each specific oven. The main indicator of the readiness of the baking is its appearance — as soon as the dough increased in the amount of two times, it was browned and you like it, everything is ready. It is important not to overdry pastries and then the finished dough will be juicy, delicate and soft. We take out the monkey bread from the oven and give him about 5-10 minutes to cool in uniform.

After that, remove the walls and remove the tin from the center. We transfer to the dish and can be served.

The tastes are the most fragrant monkey bread with the heat of the heat, although this is not recommended. Crushing brown crust, airy crumb and stretching cheese inside — this is a real treat. A saturated creamy-saturated taste and subtle aftertaste of garlic will make you return to the kitchen again and again … I assure you, such a large loaf will hardly linger on the table for at least one day! Tanyusha, thank you very much for the order! Special thanks from my home (they have already asked me to bake this bread).