Italian sub bundt from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (page 214) by Erin Jeanne McDowell

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

  • calguire on March 25, 2024

    I am pretty sure there is a mistake in the recipe. When I read it, I thought it made no sense to use the Monkey bread biscuit dough on page 30 and let it rise... it is a non-yeasted dough. Also the recipe said to make the dough through step 5 which would mean the dough would be cut into pieces... I made the recipe using the regular Monkey bread dough on page 127 and it worked perfectly. I think this is what the author intended. The bread looked just like the picture in the book and it was delicious. The only thing for me was that the bread was just a little overcooked at 35 minutes, next time I will check it earlier.

  • DFarnham on February 13, 2023

    Made this for Super Bowl. I loved the concept, but the dough choice on p.29 was just too soft in my opinion. I had a tough time getting this to rise even after 2 hours in a proofing drawer. Once it hit the oven, it definitely grew and filled out the pan, but then began to crack on the top, so I pulled it. The result was that the loaf didn't get as dark as I would have liked. The bread was very crumbly and the sandwich fell apart when you took a bite. I will repeat, but will find a different bread recipe.

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