Recipes, re-invented from cooking shows
Porcini and Pesto Monkey Bread
Prep. Time:
Baking Time:
Total Time:
1 hour
35 minutes
96 minutes
Serves:
8-10 servings
Toby's innovative Italian-themed monkey bread transforms traditional pull-apart bread with earthy porcini mushroom dough and dual pesto fillings. The enhanced proving technique addresses judges' "shy proving" critique while intensified pesto flavors combat previous "weak flavor" feedback. Ground porcini creates "intense mushroom flavor" with "really good deep flavor" that judges praised as "absolutely delicious." The impressive "visible little balls" appearance showcases proper shaping technique, making this a sophisticated take on comfort food with authentic Italian flavors.
Ingredients
FOR THE PORCINI MUSHROOM DOUGH:
4 cups bread flour
1 teaspoon salt
1 tablespoon granulated sugar
2 teaspoons SAF red instant yeast
1/2 oz dried porcini mushrooms, ground to powder
1 cup warm whole milk (110°F)
1/4 cup olive oil
2 large eggs
2 tablespoons butter, melted
FOR THE ENHANCED GREEN PESTO:
2 cups fresh basil leaves, packed
4 cloves garlic
1/2 cup pine nuts, toasted
3/4 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
1 teaspoon salt
1/4 teaspoon black pepper
FOR THE ENHANCED RED PESTO:
3/4 cup sun-dried tomatoes in oil, drained
1/3 cup fresh basil leaves
3 cloves garlic
1/3 cup toasted almonds
1/2 cup freshly grated Parmesan cheese
1/3 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
FOR ASSEMBLY AND TOPPING:
1/2 cup butter, melted
1 cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Flaky sea salt for finishing
Instructions
PREPARE THE PORCINI DOUGH:
1. Grind dried porcini in spice grinder until fine powder. Set aside.
2. In large bowl, combine flour, salt, sugar, yeast, and porcini powder.
3. In separate bowl, whisk warm milk, olive oil, and eggs.
4. Add wet ingredients to dry ingredients, mixing until shaggy dough forms.
5. Knead on floured surface 8-10 minutes until smooth and elastic, incorporating melted butter gradually.
6. Place in oiled bowl, cover, and rise in warm place 1.5 hours until doubled.
MAKE THE ENHANCED PESTOS:
7. Green Pesto: In food processor, pulse basil, garlic, and pine nuts until chopped. Add Parmesan, then slowly drizzle in olive oil while processing. Season with salt and pepper.
8. Red Pesto: Process sun-dried tomatoes, basil, garlic, and almonds until chopped. Add Parmesan, then slowly add olive oil. Season with salt and red pepper flakes.
SHAPE AND ASSEMBLE:
9. Punch down risen dough and divide into 32 walnut-sized pieces for proper cooking and appearance.
10. Roll each piece into smooth ball. Flatten slightly and add 1 teaspoon of either green or red pesto to center.
11. Seal edges tightly, creating filled knots. Ensure even distribution of both pesto varieties.
12. Brush bottom and sides of 12-inch bundt pan with melted butter.
13. Layer filled dough balls in pan, brushing each layer with melted butter and sprinkling with Parmesan.
FINAL PROOF AND BAKE:
14. Cover and proof 1 hour until puffy and balls are touching.
15. Preheat oven to 375°F.
16. Brush top with remaining melted butter and sprinkle generously with Parmesan cheese.
17. Bake 30-35 minutes until deep golden brown and internal temperature reaches 190°F.
18. Cool in pan 10 minutes, then invert onto serving platter.
Some ingredients can be bought from us in small quantities
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