Roasted garlic and herb monkey bread

6
60 minutes

Ingredients

Monkey bread

  • 500g of strong white bread flour
  • 1 tsp salt
  • 1 tsp caster sugar
  • 7g of dried yeast
  • 75ml of olive oil
  • milk, 225-250ml

Garlic and herb mix

  • 3 bulbs of garlic
  • 1 handful of parsley, and chives, finely chopped
  • 100ml of olive oil, plus extra for drizzling

Method

1
Add the flour, salt, sugar, yeast, olive oil and 225ml of milk to a large mixing bowl
2
Mix all the ingredients together until they start to come together, adding more milk as required
3
Knead on a floured surface for around 10 minutes, until soft and stretchy (or approximately 5 minutes in a stand mixer fitted with a dough hook)
4
Add to an oiled bowl covered with oiled cling film for around 2 hours, until doubled in size. Meanwhile roast the garlic bulbs
5
Preheat the oven to 180°C/gas mark 4
6
Cut the tops off the bulbs and place on a baking sheet covered with foil. Drizzle with a little olive oil and cover tightly with foil
7
Roast in the oven for around 1 hour (depending on the size of the garlic) until soft. Allow to cool before mixing with the chopped herbs and olive oil, set aside
8
Once the dough has proved knock it back on a floured surface and divide into 24 equal pieces
9
Grease a large loaf pan or baking tin. Form each piece of dough into a ball and roll in the garlic and herb mix and then into the baking tin/loaf pan
10
Cover again with cling film and leave to prove for 1 hour
11
Preheat the oven to 180°C/gas mark 4
12
Bake for around 45 minutes until well risen and cooked all the way through – cooking times will vary depending on how deep your tin is. If it begins to brown too much on top, cover with foil. Serve warm