Monkey bread, tear and share bread or pull apart bread? Make this tasty pizza sauce filled beauty that will prove name doesn’t matter!
As I most recently have a little time, I was looking on the internet the other day. Attempting to find fresh, exciting ideas, inspiring dishes that I’ve never used before, to impress my family with. Hunting for quite some time yet couldn’t come across too many interesting things. Right before I thought to give up on it, I came upon this delightful and easy dessert simply by chance. The dessert seemed so delightful on its photo, it required quick actions.
It was not so difficult to imagine just how it’s made, how it tastes and just how much my husband will probably want it. Actually, it is rather simple to please the man when it comes to puddings. Yes, I am a blessed one. Or perhaps he is.Anyhow, I went to the page: Suncakemom and then used the detailed instuctions that were coupled with impressive photos of the process. It really makes life less difficult. I can imagine that it is a bit of a hassle to shoot photos in the midst of baking in the kitchen because you will often have gross hands so I really appreciate the commitment she put in to build this post and recipe conveniently implemented.
With that in mind I’m empowered to present my very own dishes in a similar fashion. Many thanks for the idea.
I had been tweaking the original recipe to make it for the taste of my family. I have to tell you it was a great success. They prized the taste, the structure and enjoyed having a treat such as this in the middle of a hectic week. They quite simply demanded even more, more and more. Hence next time I am not going to make the same miscalculation. I’m likely to double the amount to get them pleased.
This is based on the Pizza Monkey Bread from SunCakeMom
In a kneading bowl measure flour, sliced room temperature butter, egg, milk, water and crumbled fresh yeast.
Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.
Cover the bowl and leave it in a 68°F – 81°F /20°C – 27°C place to rise for about 45 – 90 minutes depending on temperature. (We can put it in the briefly heated 100°F / 40°C oven. Be careful not to turn the heat higher than that as it would kill the yeast so the dough didn’t rise.)
In the meantime, prepare the filling. Chop tomatoes or simply use pureed tomato, basil, oregano, salt and olive oil in a blender.
Pour it into a saucepan, bring it to boil and simmer it in low-medium heat for about 20 minutes while stirring occasionally. Take it off heat and set it aside. Pouring hot sauce on the dough would make it gooey and so hard to handle that it would ruin our day.
After an hour waiting take dough out of the bowl onto a well-floured work surface. Roll it into a square. Flouring underneath the dough is important as this coating will prevent it to stick down.
Cut the rolled out dough into 4×4 equal squares.
Spoon the preferably room temperature tomato sauce into each small squares.
Quickly make little dough balls out of them by grabbing the opposite corners and pressing them lightly together.
When making the balls, use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it more than necessary.
Place the dough balls into a pizza tray loose otherwise they could stick together.
Brush the leftover tomato sauce on top.
Finish it with putting grated cheese on top then set the dough aside in a warm place to rest/raise for another 20 minutes.
Put the monkey bread into the 350°F / 180°C preheated oven for about 30 minutes or until cheese gets golden brown.