Honey-Thyme Monkey Bread with Sea Salt
|January 1, 2012||Posted by Ashley Marie under Apps & Small Bites, Breads, Food, Sweets|
Some people use the “Grand’s biscuit” method, popping open the can, rolling the dough into small balls and tossing them into cinnamon sugar and baking them up to a nice golden brown for breakfast. On the other hand, some make the delicious pull-apart bread from scratch. I’m the other hand. (I like to pretend to be pretentious about baking, because in actuality, calling me a novice may be the understatement of the century.)
This recipe is originally adapted from Savory TV. It incorporates a ton of dill; I realized after the fact that I’m not a huge fan of it. I think using chives would be just splendid, but I went with a few other flavors the second time around that I thought would mesh well. Honey-Thyme Monkey Bread with Sea Salt.
The sweet and saltiness of each little nugget that you pull from the loaf is pure heaven. The result of the bread is light, airy pieces that are dressed in organic honey, leaving the loaf looking sheeny, flecked with snowflake-like flecks of salt. The cool thing about the monkey bread is that it bakes up just as nice in mini loaf pans as it does in ceramic ramekins. Share it with other inhabitants of your home, or go off into a corner and pull off small pieces at a time, giving off the facade as if you’re plans don’t include consuming the entire thing at once. Either way, I don’t plan on judging.
For the Yeast
2 tablespoons warm water
1 1/2 teaspoons dry active yeast
1 teaspoon sugar
For the Dough
2 1/4 cups bread flour
1/2 teaspoon kosher salt
1/2 cup whole milk
1 tablespoon butter, melted
2 tablespoons fresh thyme
For the Honey Butter
8 tablespoons melted butter (6 tablespoons for the butter, 2 tablespoons for brushing during baking)
2 1/2 tablespoons honey
2 tablespoons fresh thyme
Make the yeast: 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.
Make the dough: 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 thyme. Mix on medium speed just until the dough releases from the side of the bowl, then knead the dough gently 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.
Make the honey butter: While the bread is rising, stir the thyme and honey into six tablespoons of melted butter. Set aside.
Assemble the bread: Preheat oven to 375 degrees. After the dough has risen, punch it down and roll into 1-inch balls. Roll each ball in the honey butter and place the balls in individual ramekins or small loaf pans. Once you have put the first layer down (about 4 balls), brush with a small amount of butter and sprinkle with sea salt. Add a second layer into the ramekin and repeat. If using 8-ounce ramekins, stick to about 6-8 balls per dish. They will rise before baking and again in the oven, so do not overfill. Allow the monkey bread to rise in a warm place for 20 minutes. Brush the bread again with the honey butter and sprinkle with sea salt. Bake for 12-15 minutes, brushing twice throughout the baking with the remaining two tablespoons of melted butter. Serve right out of the oven and try not to eat it all before sharing with others.