Monday, September 9, 2013

Savory Dill Monkey Bread

Dude.  This bread.  I can't even. I mean. I don't even know what to say about this.  IT'S SO GOOD. 

Charlie and I went to a restaurant called The Bristol this weekend.  It was absolutely amazing from start to finish but our favorite part, without a doubt, was their ridiculous Savory Dill Monkey Bread.  I hopped online as soon as we got home, and found the EXACT recipe from Food Swoon.  Thanks Food Swoon.  You're my new fav blog. 

Since I don't bake, I wanted to take some major shortcuts but Charlie encouraged me to make it from scratch.  Actually, he baked this entire thing.  I just annoyingly hovered around the kitchen. 

Start by dissolving the yeast in some warm water and sugar.  

After about ten minutes, it looks like this.  All bubbly and what not.

Next, whisk together the salt and bread flour.  (PS - I typed "whisky" three times there).  Oopsies.

Next, using your bread attachment on your stand mixer, add the egg, melted butter, milk and fresh dilly dill.
Yummmm. Let it mix on medium until the dough pulls away completed from the sides.

Knead gently and place in a greased bowl and cover with plastic wrap.  Place it somewhere warm to proof for about 30 mins.  Our microwave is usually warm from the oven being on, so I popped it in there.

Ta daaaaaaaaaaaaaaaaa.

While the dough is proofing, go ahead and make your dill butta.

Next, roll 1 inch dough balls.  I didn't count how many and we both rolled them, so they were different sizes but it totes doesn't matter.

Dip the dough into the melted dill butter then add the dough ballllzzz into different types of containers.  Ramekins work well, but really you can put them in anything.  Just remember that they will puff up from the second proofing and from baking.

Proof them again for another 20 mins then brush again with the butter and finish with a sprinkle of kosher salt on top. Bake at 375 until golden brown. Ours baked for about 16 mins, but check them at 12 mins or so. Brush them with the remaining butter throughout the baking process, about every 4 mins or so. 

Here is the exact recipe from Food Swoon.  Thanks again for tracking down this amazing Chicago restaurant recipe!!

2 tablespoons warm water (about 110-115 degrees)
1 1/2 teaspoons dry active yeast
1 teaspoon white sugar
2 ¼ cups bread flour
1/2 teaspoon kosher salt
1/2 cup whole milk
1 egg
1 tablespoon buttermelted
2 tablespoons fresh dill, torn into small pieces
8 tablespoons melted butter (6 tablespoons for the dill butter, 2 tablespoons for brushing during baking)
2 tablespoons fresh dill, torn into small pieces
Sea salt

Make the Yeast: Combine the yeast, sugar, and warm water in a small mixing bowl. Set aside for ten minutes at room temperature to allow the yeast to proof. You should see bubbles forming at the surface.
Make the Dough: Whisk the flour and salt in the bowl of an electric mixer. Attach the dough hook and slowly add the yeast mixture to the flour, followed by the milk, egg, 1 tablespoon of melted butter and 2 tablespoons of dill. Mix on medium speed just until the dough releases from the side of the bowl, then knead dough lightly with your hands. Transfer the dough to a lightly greased bowl, cover with plastic wrap and place in a warm place to rise for 30 minutes.
Make the Dill Butter: While the bread is rising, stir two tablespoons of dill into six tablespoons of melted butter. Set aside.
Assemble the Monkey Bread: Preheat oven to 375 degrees. After the dough has risen, punch it down and roll into 1-inch balls. (Pandel says his recipe makes 56 dough balls but I have never gotten that many. I get about 40, so I must make mine slightly bigger.)
Roll each ball in the dill butter and place the balls in individual ramekins. I generally use 1-cup ramekins and place about 7-8 in each one. They will rise before baking and again in the oven, so don’t overfill your ramekins.
Allow the monkey bread to rise in a warm place for 20 minutes. Brush the bread again with the dill butter and sprinkle with sea salt. Bake for approximately 12 minutes, brushing twice throughout the baking with the remaining two tablespoons of melted butter. (Bread should feel very soft and springy when done.)
Stay Hungry! 


  1. Hot damn Jaisa, these look awesome. I wonder if you could use other herbs (or garlic....) instead of the dill


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