I have been struggling creatively for the last few months. I kept telling myself that I am just stressed out by all the things that have been happening. Additionally, there's the lack of availability of ingredients that I'd like to use. But the reason finally hit me as I was falling asleep last night. Yes, there's a fair amount of stress but that usually gets me in the kitchen more. Baking is after all, therapy. My real issue is that I am not being inspired by the things around me, the ingredients available right here. I keep thinking in terms of American ingredients, closing my eyes to what is available.
Now that I have identified part of my problem, I hope that this creative rut will end. I'm looking forward to creating with the things around me - and not dreaming about ingredients that I can't get a hold of easily.
Thanks Sue for hosting this month's Bread Bakers! Remember to scroll down to see the list of other recipes this month.
Spicy Herb Monkey Bread
Dough (slightly adapted from King Arthur)
12.75 oz flour
1 teaspoon salt
2 teaspoons yeast
1 1/2 tablespoon sugar
2 tablespoons dry milk (I used full fat)
1 1/2 tablespoons oil (I used coconut oil)
2 1/2 tablespoons butter, melted
2 1/2 tablespoons oil
1 tablespoon dried herbs (I used thyme, oregano, chives and basil)
4 cloves garlic, finely minced
1 teaspoon cayenne pepper
Combine all the dough ingredients and knead for 5 to 8 minutes. Dough will be soft but very tacky. Dough can be left to rise in the refrigerator overnight or at room temperature until doubled.
While dough is rising, combine all the ingredients for the herb oil.
When the dough has doubled, divide the dough into approximately 32 pieces. Each piece should weigh about .75 oz.
Dip each dough ball into the herb oil and then place into a Bundt pan. I used a 9 cup capacity Bundt pan.
Pour any remaining herb oil on top of the dough balls. Cover the Bundt pan and let rise at room temperature until doubled.
When the dough has almost doubled, preheat oven to 375 F.
Bake for 30-35 minutes until golden. Turn out on a cooling rack. Serve warm.
Breads with Peppers
- Bellpeppers and Cheese Scones by Basic N Delicious
- Bellpepper and Paneer Stuffed Lattice Bread by Seduce Your Tastebuds
- Bell Pepper Stuffed Whole Wheat Buns by Sara’s Tasty Buds
- Capsicum Onion Pizza with Wholegrain Base by Ambrosia
- Cheddar and Jalapeño Scones by Herbivore Cucina
- Cheese Stuffed Peppadew Stuffed Buns by Food Lust People Love
- Crushed Red Pepper Grissini by Karen's Kitchen Stories
- Fatayer Jebneh by Mayuri's Jikoni
- Green Chile and Cheddar Biscuits by Hezzi-D's Books and Cooks
- Hatch Chile Zucchini Bread by Magnolia Days
- Jalapeño Bread by Cook's Hideout
- Jalapeño Flour Tortillas by Hostess At Heart
- Jalapeño Sourdough Corn Bread by Baking Sense
- Msemen Maamer - Moroccan Flatbread Stuffed with Peppers by The Bread She Bakes
- Parmesan Cracked Pepper Beer Bread by Cindy's Recipes and Writings
- Pepper Pav Buns by Sizzling Tastebuds
- Roasted Red Pepper Bread by A Shaggy Dough Story
- Roasted Red Pepper Fougasse by Spiceroots
- Spicy Herb Monkey Bread by Passion Kneaded
- Whole Wheat Spicy Rolls by Gayathri's Cook Spot
- Vegetable Stuffed Braided Bread by My Cooking Journey
- Zucchini and Pepper Cornbread by Palatable Pastime
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