Lemon Basil Monkey Bread

I've heard that monkey bread is a sweet, cinnamon flavored, sticky pastry usually served for breakfast, but since I had never had that version (or even known about it), I always thought it was just a pull apart bread, and since I have only had savory versions, I broke with tradition and the "standard" cinnamon version. You too can make some really awesome monkey bread with this recipe! As you can see from the picture, I couldn't stop myself from eating a few pieces right as it came out of the oven (oops!). This bread is great with many soups and stews. You don't even need to slice the bread since the bread is already cut into pieces before it's baked, making it a fun and easy bread to share. If you're trying to make the sweet cinnamon (or another) version, you could easily substitute cinnamon and sugar (or anything else) for the lemon and basil I used, allowing for almost unlimited possibilities.

What are your favorite monkey bread flavors?

Lemon Basil Monkey Bread

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
		3.5 cups		flour	I used 2 cups white and 1.5 cups wheat.
		2 tablespoons		sugar
		1 teaspoon		salt
		2 teaspoons	1 packet	yeast
		1 cup		warm water
		2 tablespoons		lemon zest
		1/4 cup		basil
			1	egg
		1/3 cup		butter, melted

Methods:

1. Mix 1.5 cups flour, sugar, yeast, water, egg, and salt until just combined.
2. Stir in lemon zest, basil, and remaining flour until combined.
3. Knead dough for about 1 minute.
4. Roll dough to approximately 1/2 to 3/4 inch thickness, and cut it into pieces approximately 1 square inch.
5. Briefly dip one (or both) sides into the butter and layer them into the baking pan or container.
6. Cover the bread with a moist towel or paper towel and allow dough to rise (approximately double).
7. Bake at 350F until golden brown.