I was very enthusiastic about the Monkey Bread sweet recipe, and I was even more so about the salty version. Flavoured, fluffy and tasty - a new danger of eating without being able to stop.
Everything feels like it's in the right place, the garlic, the butter, even the dill, which could be optional, but I recommend adding it - they are all very good together. Along with a chicken soup, it was a fantastic lunch.
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In a bowl, whisk warm water, sugar and yeast, let stand for 5-10 minutes until it starts to foam.
Add salt, whisk until it dissolves.
Incorporate flour, mix with a spoon or a spatula.
Turn dough onto the floured table, knead for a while.
Let rest for 5-10 minutes.
Cut in small pieces the size of a wallnut.
Mix the melted butter with 0.5 tsp salt and the garlic.
Dip each piece of dough into butter, then arrange in the pan.
A ring pan would be ideal, but a rectangular loaf pan will do as well.
After arranging the first layer of dough, spread over grated yellow cheese and chopped dill.
Pile up the second layer of dough pieces, then spread grated yellow cheese and dill on top.
Let rise for half an hour.
Bake in the preheated oven to 180 degrees C for 30-35 minutes, until golden brown.
While still hot, lift out onto a plate.
Let cool for a bit, then serve as any other bread. And, of course, its charm is pulling it apart piece by piece.
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