Herb Monkey Bread with Herbal Dip Recipe
How to make Herb Monkey Bread with Herbal Dip
Method
- Place the warm milk, sugar and yeast into the mixing bowl. Stir to combine and set aside for 5 minutes or until frothy.
- Stir the milk and yeast mixture, then add eggs, melted butter, flour, salt and garlic into the bowl. Using a stand mixer with the dough hook attachment, mix on medium-high speed for 3-5 minutes or until the dough comes away from the sides of the bowl and forms a smooth ball.
- Transfer the dough to a lightly floured work surface. Portion the dough into 20 pieces, each about 30g, then roll them into balls, incorporating some chopped herbs into each ball.
- Arrange the dough balls in a prepared tin. Cover and set aside for 30 minutes to an hour, until the dough rises to almost double in size.
- Meanwhile, preheat the oven to 200°C (180°C fan-forced). Just before baking, brush the top of the dough balls with beaten egg.
- Bake for 40 minutes or until brown and golden.
- Remove from the oven and cool for 10-15 minutes. Gently remove the bread from the tin and place it onto a cooling rack. Serve warm or at room temperature.
- To make the herb dip, in a medium-sized bowl, combine sour cream, yogurt, herbs, garlic, salt and pepper. Mix until smooth and evenly combined. Taste and adjust seasoning if necessary.
Tip: You can choose parsley, dill, rosemary or chives for this recipe.