Tuesday, February 18, 2014

Sourdough Cheese Bubble Bread



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
Parmesan cheese

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.

15 comments :

  1. Oh yum! This looks delicious! I've been enjoying all the recipes you've shared lately. We have a new baby here so I'm not doing much baking/cooking right now but look forward to trying some of them once I get back in the kitchen more "full time".

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  2. I have never made a savory monkey bread before, always only sweet. Will definitely try this. Are you sprinkling the parmesan throughout as you bundle or just sprinkling on top when done?

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    Replies
    1. I only sprinkled the Parmesan on top - but I'm sure it wouldn't hurt to add some between the layers too!
      Gina

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    2. I think I will go with the Parmesan throughout...can never have too much cheese.

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  3. Herbs and cheese. Can never go wrong with that.

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  4. Lovely bread! The melted cheddar looks so yummy :)

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  5. I love the hidden treasure of cheese in your savory herbed bubble bread. Yum.

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  6. Lovely bread! I think a savory monkey bread would be a great accompaniament to dinner! We are glad you joined us this month and can't wait to see what else you bake with us!

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  7. Your bread looks wonderful and the flavours sound delicious!

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  8. I agree! Sourdough is the perfect companion to herbs and cheese. What a great idea to wrap the balls around a cube of cheese. Yum!

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  9. I will definitely be trying this yummy bread!! I love the cubes of cheddar cheese~ Lynn @ Turnips 2 Tangerines

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  10. So happy to have you baking with us this month, and what an awesome looking monkey bread! I totally wish I'd gone savory... seriously want to try one now. Great job!

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  11. We had these Saturday night for dinner and everyone liked them. Though I did read the recipe wrong. I made my usual bread dough and shaped one in the pan to rise and then cut the other up into the 32 pieces. After, I saw that I was supposed to cut the 2 loaves up into 32 pieces. Oh well, they still turned out nice and herby-buttery since I used the correct amount of the seasonings and butter. But they rose to fill up my tube pan, looking pretty identical to yours. So will probably just continue to make with the one loaf=32 pieces. Youngest said we should try mozarella in them the next time. I had used up a small amount of left over cheese curds and medium cheddar.

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  12. When I was writing up the recipe I did think that depending on the size of loaf - this recipe could really vary. Basically it is just an idea - and obviously, one loaf worked for you!
    And I like the idea of using mozarella!
    Gina

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I'm still learning how to be a joyful homemaker and I'd love to hear from you!

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