Garlicky cheesy monkey bread from Pastry Love: A Baker's Journal of Favorite Recipes (page 126) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Whole wheat brioche dough" for the book's "Master brioche dough" called for in this recipe.

  • anya_sf on January 20, 2020

    Since I used 455 g whole wheat brioche dough for the apricot loaf, I just had 475 g left for the monkey bread, which I divided into 5 95-gram pieces. Gruyere cheese was a good substitute for fontina. Using jumbo muffin liners, I could only fit 5 pieces of dough in each, so I ended up with 6 breads anyway. I should've checked the oven sooner, as they were somewhat overdone after 25 minutes, although they still tasted good. I also forgot to remove the liners while they were still warm, and they were nearly impossible to pull off, even though I'd greased them. They breads were light, buttery, cheesy, and delicious.

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