Easy Calabrian Italian Monkey Bread
An easier take on Nadia's Calabrian Italian Monkey Bread from Great British Bake Off ™ Season 16. This weeknight version keeps the Calabrian heart — spicy 'nduja, pesto and a soft, herby pull-apart loaf — but trims five fillings down to a few, swaps the foraged wild garlic for an easy garlic butter, leans on good shop-bought pesto, and needs just one rise instead of two.
- Time: 150 min
Source: Relaxed Recipes
Ingredients
- FOR THE DOUGH
- bread flour
- teaspoon salt
- tablespoons granulated sugar
- teaspoons SAF red instant yeast
- teaspoon dried oregano
- warm whole milk
- olive oil
- large eggs
- FOR THE FILLINGS
- 'nduja
- mascarpone, room temperature
- good-quality basil pesto
- sun-dried tomatoes in oil, drained and chopped
- FOR ASSEMBLY & FINISHING
- butter, melted
- garlic, minced
- grated Italian cheese
- Flaky sea salt, to finish
- Fresh basil leaves, to garnish
- EQUIPMENT
- Large mixing bowl
- Stand mixer with dough hook or bread machine
- Electric whisk
- Bundt pan
- Oven