Tuesday, June 7, 2011

Pizza Pull Apart Monkey Bread

Here is the link I used for inspiration.  HERE  I did a few things different.

Here is the recipe I used to make the dough, HERE, EZ White Bread.  I do make my own bread, I double the recipe.  Half went to a loaf of sandwich bread, and the rest for the Pizza Pull Apart Monkey Bread. 

EZ White Bread
1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)
Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.
Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

Preheat oven to 350'.  This is so easy!  Grease a large angel food cake or bundt pan(I used a Pampered Chef Stoneware Bundt Pan, it's bigger than most).  Poor just enough spaghetti sauce on the bottom to lightly cover the bottom of the pan, it doesn't need to completely cover.  Drop about a dozen pieces of pepperoni randomly.  This is where a 2nd set of hands comes in nicely, have them glove up.  I had about 3 cups of spaghetti sauce leftover(Round 2 from freezer).  Warm it up in a medium size bowl.  Punch down the dough and knead for a few minutes.  Pull pieces of dough off in 1" chunks.  No need to roll or make look pretty, the more "raw" edges, the easier it is for the dough to soak up the sauce.  Put the pieces in the sauce a few at a time and have your kitchen buddy cover the bottom of the pan in one layer of dough(about half of the recipe).  Top with grated mozzarella(I used cheddar), sprinkle with a little Italian Seasoning, top with another layer of pepperoni slices.  Coat remaining dough pieces in sauce and cover the bottom layer.  Top with cheese and then remaining spaghetti sauce.  Just lay a large enough piece of foil to cover the pan, but do not seal around the edges.  This is just to prevent burning.  Bake for 50-60 minutes, until recipe has doubled in size.  You can remove the foil the last 10 minutes to brown up if the dough hasn't browned.  Mine overflowed a little so you may want to bake on a cookie sheet, but you'll need to add a little time. 

When it comes out of the oven, gently go around edges to free bread from pan.  Invert on a large platter.  If you're one of my children, serve with ranch dressing to dip.  This is MESSY finger food, but finger lickin' good.  :)

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