Thursday, May 16, 2019

Spicy Garlic & Herb Monkey Bread - #BundtBakers

I had this post planned in my head. I'd talk about how I decided on this monkey bread over a quick bread for this month's Bundt Bakers theme - Savoury Bundts. But life happened this week. I'm covering for a sick coworker while trying to do my own work. I don't actually know her area so I'm trying to learn it as I go along. I'm overwhelmed and tired and behind on my own tasks. So all those words that I had planned have to take a back seat. I don't even have time to write this post but this bread has to be shared. 

So quick summary - this is good bread. Make it!

Thanks for hosting, Sneha!

Spicy Garlic and Herb Monkey Bread 


576 grams flour
55 grams brown sugar 
1/2 tablespoon garlic powder
2 teaspoons yeast 
1 1/2 teaspoons salt 
6 tablespoons oil 
163 grams mashed potato (reserve water from cooking potato)
3/4 cup water (use water from cooking the potato)
1 egg

1/2 cup butter
6 garlic cloves, minced
1/2 tablespoon fresh rosemary, minced
1/2 tablespoon thyme
1/2 tablespoon dried oregano
1/2 tablespoon crushed red pepper


Combine flour, sugar, garlic powder, yeast, and salt. Add oil, mashed potato, water and egg. Mix on low speed for 4 mins and then increase speed to medium. Mix for another 2 mins or until dough is smooth. It's okay if it's a slightly sticky.  Form the dough into a ball and place in a greased bowl. Cover and refrigerate overnight. 

Melt the butter and add the other topping ingredients. Stir and allow to cool. 

Grease a 12 cup Bundt pan. 

Remove the dough from the fridge and divide into roughly 36 pieces of about 30 grams each. Dip each piece into the melted butter and place in Bundt pan in an even layer. Pour any remaining butter over the dough balls. 

Cover the Bundt pan and let rise for 35-45 minutes. It will almost double and be very puffy. 

About 25 minutes into rising, preheat oven to 375 F. Bake for 35-45 minutes or until the bread is golden.

Cool for 10 minutes before unmolding.

Tastes best warm but is great at room temperature as well. 

  • Adapted from the New York Times.
  • 1/2 tablespoon of crushed red pepper makes for a very peppery loaf. 


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

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  1. OH, Kelly....I was expecting the typical made from refrigerated biscuits Monkey Bread. I am delighted with this recipe and with the potato biscuits that you made for it. Thanks for the inspiration.

  2. Wow, Monkey Bread from scratch! I admire your determination with all you've had to do. Hopefully, I can conquer my yeast phobia and make this.

  3. Kudos to you for getting the post up, Kelly! You are a super star. This monkey bread must be shared is right! All my favorite flavors.