Recipes, re-invented from cooking shows
Calabrian Italian Monkey Bread
Prep. Time:
Baking Time:
Total Time:
1 hour 30 minutes
40 minutes
4 hours 40 minutes
Serves:
10-12 servings
Nadia's heritage-driven Calabrian monkey bread featuring all the amazing flavors from her father's hometown with improved open texture addressing judges' critique of really tight crumb. This signature challenge creation showcases garlic family identity through wild garlic pesto foraged near her home, authentic 'nduja mascarpone cream providing Calabrian heat with creamy richness, and rough and ready rustic appearance reflecting traditional Italian baking. Really delicious flavors retained with improved technique creating more open milk loaf quality that maintains praised cakey character while honoring authentic ingredients representing her father's Calabrian heritage.
Ingredients
FOR THE IMPROVED OPEN-TEXTURED MILK DOUGH:
4 cups bread flour
1 teaspoon salt
2 tablespoons granulated sugar
2 teaspoons SAF red instant yeast
1 cup warm whole milk (110°F)
1/3 cup olive oil
2 large eggs
3 tablespoons butter, melted
1 teaspoon dried oregano
FOR THE 'NDUJA MASCARPONE CREAM:
4 oz 'nduja (spicy Calabrian sausage spread)
6 oz mascarpone cheese, room temperature
2 tablespoons heavy cream
1 clove garlic, minced
1/4 teaspoon black pepper
FOR THE WILD GARLIC PESTO TOPPING:
2 cups wild garlic leaves (or substitute garlic scapes + spinach)
1/2 cup pine nuts, toasted
1/2 cup freshly grated Pecorino Romano
1/2 cup extra virgin olive oil
1 clove garlic (additional)
1/4 teaspoon salt
1/4 teaspoon black pepper
FOR THE TRADITIONAL BASIL PESTO:
2 cups fresh basil leaves
1/3 cup pine nuts, toasted
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup extra virgin olive oil
3 cloves garlic
1/2 teaspoon salt
FOR THE CALABRIAN ADDITIONS:
1/2 cup sun-dried tomatoes in oil, chopped
1/2 cup Kalamata or Taggiasca black olives, pitted and chopped
1/4 cup capers, drained
2 tablespoons fresh oregano, chopped
FOR ASSEMBLY AND FINISHING:
1/2 cup butter, melted
1/2 cup mixed Italian cheeses, grated
Fresh herbs for garnish
Extra virgin olive oil for drizzling
Flaky sea salt
Instructions
MAKE THE IMPROVED MILK DOUGH:
1. In large bowl, combine flour, salt, sugar, yeast, and oregano.
2. In separate bowl, whisk warm milk, olive oil, and eggs.
3. Add wet ingredients to dry ingredients, mixing until soft dough forms.
4. Critical for open texture: Knead gently 6-8 minutes until smooth but not overworked addressing the really tight texture critique.
5. Place in well-oiled bowl, cover, and rise in warm place 1.5 hours until doubled.
6. Second rise for better texture: Punch down gently and rise again 45 minutes for the more open crumb judges wanted.
PREPARE THE 'NDUJA MASCARPONE CREAM:
7. In bowl, mash 'nduja with mascarpone and cream until well combined but still slightly chunky.
8. Fold in minced garlic and black pepper creating Nadia's signature Calabrian heat with creamy richness.
MAKE THE WILD GARLIC PESTO:
9. Nadia's foraged element: In food processor, pulse wild garlic leaves, pine nuts, and additional garlic until chopped.
10. Add Pecorino Romano, then slowly drizzle in olive oil while processing.
11. Season with salt and pepper honoring Nadia's garlic family heritage.
PREPARE TRADITIONAL BASIL PESTO:
12. In food processor, combine basil, pine nuts, garlic, and Parmigiano-Reggiano.
13. Slowly add olive oil while processing until smooth. Season with salt.
SHAPE AND ASSEMBLE:
14. Punch down risen dough and divide into 45-50 pieces for better texture distribution.
15. Roll each piece into smooth ball, then flatten slightly.
16. Fill balls with various Calabrian combinations: 'nduja mascarpone cream, wild garlic pesto, traditional basil pesto, sun-dried tomatoes and olives, mixed combinations.
17. Lighter handling: Seal edges gently to maintain open texture rather than tight sealing.
18. Brush bundt pan thoroughly with melted butter.
LAYER AND FINAL PROOF:
19. Layer filled dough balls in prepared pan with varied fillings distributed throughout.
20. Brush each layer lightly with melted butter avoiding over-saturation that could create dense texture.
21. Cover and proof 45 minutes until puffy but not over-risen.
BAKE:
22. Preheat oven to 375°F. Brush top gently with remaining melted butter and sprinkle with mixed Italian cheeses.
23. Bake 35-40 minutes until golden brown monitoring for the rough and ready rustic appearance.
24. Internal temperature should reach 190°F. Cool in pan 10 minutes, then invert carefully onto serving platter.
FINISH WITH WILD GARLIC PESTO TOPPING:
25. While warm, spread reserved wild garlic pesto over the top as Nadia intended.
26. Drizzle with extra virgin olive oil and sprinkle with flaky sea salt.
27. Garnish with fresh oregano and additional sun-dried tomatoes.
28. Serve warm encouraging guests to pull apart the rough and ready pieces delivering amazing flavors with improved more open texture.
Ingredients in tiny quantities
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