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Herbed Monkey Bread
Dough
4¾ cups all-purpose flour
½ Tbsp. kosher salt
¼ cup granulated sugar
½ cup non-fat powdered milk
1 tsp. each dried thyme, rosemary, chives, parsley, garlic powder, onion powder
¼ cup solid shortening
1 package (.25 oz.) active dry yeast
1½ cups warm water
Coating
4 Tbsp. grated parmesan cheese
2 tsp. garlic salt
1 tsp. sweet paprika
½ cup butter, melted
Cooking spray
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In the bowl of the electric mixer, combine flour, salt, sugar, powdered milk and
dried herbs. With the dough hook attachment, stir ingredients on low setting for
2 minutes. Add solid shortening and continue to mix with dough hook for
2 minutes until shortening has been cut into small pieces within the flour.
•
In a small bowl, mix yeast with warm water. Let sit for 5 minutes until slightly foamy.
•
Add yeast/water to the dry ingredients and knead on low for 8 minutes until dough
is light, supple, and somewhat soft. (If dough is too sticky, add ¼ cup of flour.)
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Place dough in greased bowl and turn to coat. Cover with plastic wrap and let
rise until double (roughly 1 hour) in a warm place.
•
For the coating, in small bowl, mix together parmesan cheese, garlic salt and
paprika. Set aside. In a separate bowl, place melted butter.
•
Once dough has doubled, carefully deflate by folding it onto itself. Let sit for
5 minutes. Shape dough into 20 balls (about 1½ inch in diameter).
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Preheat oven to 350° F.
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Dip dough balls in butter, roll in coating, and place inside a greased 8"x 8" pan.
Repeat until all dough balls have been used.
•
Cover and let rise for 30 minutes.
•
Bake 30–35 minutes or until golden brown. Let cool 15 minutes before inverting
onto a serving plate.
Yield: 1 – 8" x 8" pan
10
Recipes
Wards.com
Chocolate Orange Mousse
6 Tbsp. orange juice
1 envelope gelatin
2½ cups heavy whipping cream, divided
9 oz. dark chocolate, chopped
1 cup sugar
1½ Tbsp. grated orange zest
24 oz. cream cheese
•
Put orange juice in a bowl and sprinkle gelatin over to soften. Set aside.
•
In a small saucepan, bring ½ cup of the heavy whipping cream to a boil. Turn off
the heat and add the chocolate. Let sit 1 minute then mix until thoroughly melted.
•
Add gelatin to hot chocolate mixture. Mix until gelatin has dissolved.
•
In the bowl of the electric mixer, whip remaining 2 cups of heavy whipping cream
on high with the whisk attachment until stiff peaks form (about 3–4 minutes).
Transfer whipped cream to a separate bowl.
•
In the same electric mixer bowl (no need to wash), beat cream cheese, sugar
and orange zest with flat beater attachment until light and fluffy.
•
Slowly add the chocolate mixture to the cream cheese mixture and mix until
thoroughly incorporated. Turn off mixer.
•
Carefully fold whipped whipping cream to the chocolate mixture.
•
Pour into a serving bowl or individual serving cups, cover with plastic wrap and
chill a minimum of 6 hours to overnight to set.
Yield: 1 quart
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Recipes
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