BM #65 Week 1 Day 2 -
Check out this delicious version of monkey bread. My chosen theme of pull apart breads also includes monkey breads and so if you are a taco lover, this is a must try.
Wheat Flour 1 cup
*All Purpose Flour 1/2 cup
Olive Oil 1 Tbsp
Warm Milk 1/2 cup + more
Sugar 1 tsp
Active Dry Yeast 1 1/2 tsp
Salt 1/2 tsp
*I tried eliminating the All purpose flour as well and didn't find a noticeable difference
Red Kidney Beans, soaked, boiled and drained 1 cup
Salt, Red Chili Powder and any other flavors as needed
Shredded Cheese as needed
Method Of Preparation -
In 1/2 cup of warm milk, dissolve sugar and sprinkle yeast. Set aside in a warm place to activate the yeast.
In a stand mixer bowl or a mixing bowl, sift the flours and salt, add in the oil.
Add in the yeast solution to the flour and knead adding more warm water or warm milk as needed to form a soft and pliable dough.
Oil a bowl and roll the dough in the oiled bowl, cover and set aside until the dough is doubled [about 1 1/2 hours].
Meanwhile prepare the filling by gently mashing the beans, adding the spices as needed and mixing in the shredded cheese.
Pinch 16-18 portions of the dough. Flatten each portion of the dough, place a teaspoon or more of the filling and close the edges so that the filling doesn't spill out.
Grease a bundt pan, arrange these bean filled rolls evenly in the bundt pan, cover and leave it in a awarm place for a second rise.
Preheat the oven to 375 °F.
Top it with more shredded cheese, bake in the center rack for about 30 minutes or until the cheese on top browns slightly.
Remove, let it cool for a while, run a knife along the edges to loosen the bread and serve it a sauce of your choice.
I served it with salsa and salad (missing in the picture).
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 65.
Preparation Time 25 min + Resting Time 2 1/2 hours + Baking Time 32 min