Tuesday, February 18, 2014
After neglecting my sourdough starter for weeks over Christmas and the new baby, it is now back into production. Yumm.....Winter is a good time to try out some new recipes or bread variations.
Sourdough Surprises has inspired me to try new sourdough projects. This month their challenge was to make monkey bread, also known as pull-apart bread, bubble bread, or pluckets. I decided to try a cheese/herb variation.
It was not a disappointment.
The result was a perfect combination of flavors. The sourdough flavor merged perfectly with the cheese and herbs.
I used my sourdough potato bread recipe. You can use your favorite bread dough. It doesn't even need to be sourdough. You can use frozen bread dough for an extra quick treat. You'll need dough for an equivalent of two loaves.
After you allow your bread dough to rise for the first time, divide into 32 pieces.
Shape dough into balls around a cube of cheese.
Dip dough into melted butter and herbs.
Place in a tubed cake pan.
Allow to rise until nearly doubled and bake.
Pull off pieces and enjoy! Perfect for a winter meal with a pot of soup.
Sourdough Cheese Bubble Bread
2 loaves worth of bread dough (I used sourdough potato bread.)
32 cubes of cheddar cheese (3/4 inch cubes)
2 tsp Italian seasoning
1 tsp parsley
1 tsp garlic powder
1/2 cup butter, melted
Divide each loaf into 16 pieces (32 total). Shape into balls around cheese cubes. Mix spices with melted butter. Dip bread balls into butter mixture. Place into well-greased tube cake pan. Sprinkle generously with Parmesan cheese. Allow to rise until doubled. For my sourdough bread this was about three hours. Bake at 375 for 30-35 minutes. Remove from pan immediately.