Best homemade Monkey Bread – Recipe
No, I don’t know why this bread is named that way. I have honestly no glue – but we like it! 😂 Savory Monkey Bread is one of the top 5 requested loaves we have to bring when we’re invited for a gathering. It is just soooo good, whether you choose to make it sweet or savory.
To indulge in the full flavor give it an hour to cool and let all the goodnes come together. We promise it is totally worth it. For our foolproof bread baking we are using here the EINBACK bread mix. For 1 bundt pan or 2 loaf pans you only use half of the bread mix.

You can flavor your dough pieces with many different infused oils or even a cinnamon-brown-sugar butter. We chose for this version a garlic oil.
How to make a fluffy Monkey Bread
We recommend making this dough with a kitchen machine and the dough hook to ease the longer kneading process. NOTE: Use a digital scale to measure ALL ingredients in gramm (oz NOT fl.oz)!
Dough:
1/2 bag of EINBACK bread mix
Add 3 TBS sugar when you want it a touch sweeter, but not sweet.
—
Garlic Oil:
4 TBS olive oil
2 TBS good butter (we recommend i.e. Kerrygold un/salted)
3-5 garlic cloves (depending on size and your liking)
1/3 bunch of parsley



Instructions to make a Pull-Apart Bread
STEP 1 – Infused oil: Melt the butter in a small skillet; brown it when you like and let cool. Chop the parsley, grate the garlic and whisk all together with the oil in a small bowl. Set aside. You can also prep this step a day prior to intensify the flavor.
STEP 2 – Prepare the dough as stated in the instructions on the bag. Add additional sugar as mentioned above.
STEP 3 – Divide the dough in minimum 24 equal pieces. Use a scale for ca. 40g / 1.4 oz pieces for 24 in total. Make them smaller for up to 40 pieces at party size. Roll the pieces into small rolls, set aside and cover with plastic foil while working through the pieces. That step is crucial to prevent them from getting dry. Give it ca. 10 min to rest while prepping the pan/s.
STEP 4 – Grease your bundt or two loaf pans with cold butter.
STEP 5 – Now start with rolls you shaped first. Dunk each with the nice side into the oil and place it into the pan. Layer them until all pieces are placed and brush some oil generously over it. (Don’t use all!) Cover and let rise for 30-40 min.
Pre-heat the oven to 175°C/350°F, make sure the right temperature is reached and use an oven thermometer. Brush one more time the top with the oil before you bake it for a. 30 min.




NOTE: Pre-heat the oven early to have the temperature reached when needed. The dough is ready to be baked, when your fingerprint springs slightly back. If not, give it a couple more minutes, if the print stays – HURRY!
STEP 5 – Let it cool for 5-10 min in the pan before you flip it over onto a rack. Enjoy after 50-60 min when it has cooled and the flavor could settle. If you wish, you can brush the loaf again with the infused oil after removing it from the pan.


TiP 1: Variations – Add chili to your oil or 0.5 TBS Italian herbs.
TiP 2: Filling – Put a small cube of hard cheese into the dough piece before you shape it.
TiP 3: Dinner Rolls – Use the same method until shaping the rolls into 24 pieces and use a rectangle pan. Bake the same way after rising. Brush with melted butter (or infused oil) before and after baking.
Show us your savory Monkey Bread!
Don’t forget to tag us when you’ve made it! @breadista.world on Instagram and Facebook. Whether you want to serve it for your next brunch table, dinner or a reception, it is a great companion for many occasions. Make it with only 1/2 of a bag of the EINBACK bread mix, and use the other half for some fluffy Cinnamon Rolls 😉