Leek, Herb & Buttery Monkey Bread
Ingredients
- 450g plain flour
- 1 sachet dried yeast (7g)
- 1 tsp sugar
- 2 tsp salt
- 1 tsp dried sage
- 1 tsp dried parsley
- 370ml warm water
- 1 tbsp dried oregano and thyme with 2 tbsp melted plant-based butter
- 1 tsp smoked paprika
- 50g grated vegan cheese
- 2 tbsp everything bagel seasoning
- 1 finely chopped small leek
- Handful fresh parsley to garnish
Preparation
In a bowl, mix the plain flour, dried yeast, sugar, salt, dried sage, and dried parsley.
Ensure the water is warm (around 60ºC) and pour it into the bowl.
Bring the ingredients together and knead on a floured surface for approximately 5 minutes until a springy dough forms.
Drizzle olive oil in a clean bowl and place the dough inside. Cover it with a tea towel and let it prove in a warm spot for 1-2 hours or until doubled in size.
Prepare the fillings by dividing the ingredients into 4 small bowls.
Once the dough has doubled in size, take portions of it and shape them into 16 dough balls.
Dip each dough ball into one of the prepared fillings, ensuring they are evenly coated.
Arrange the coated dough balls in a greased baking dish, stacking them on top of each other.
Let the dough balls rise again for another 30 minutes.
Preheat the oven to the required temperature.
Bake the monkey bread in the preheated oven for approximately 45 minutes or until golden brown and cooked through.
Remove from the oven and garnish with fresh parsley.
Serve warm and enjoy!