Soy Cheezy Monkey Bread
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Author: Janet Hudson Status: published license cc-by tags: pepper, herbs, extremelyyummy, quickbread, redsalt, homemadesoycheeze, monkeybread,
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1 ½ cups bread flour
½ cup warm water + 2 tbsp
1 tsp active dry yeast.
½ tsp salt
5 tbsp vegetable margarine
1 cup soy cheeze (make your own and cut slices or grate)
Dissolve yeast in warm water and let it stand for 3 min.
Mix the flour and salt together.
Mix the dissolved yeast 1 tbsp margarine to flour combine.
Knead for 15 min or until dough becomes smooth and elastic.
Cover and leave the dough in a warm place for 2 hours or until doubled.
Turn out the dough into a lightly floured surface and punch down. Knead for 2 min.
Roll out- place cheese on top and then roll up. Continue to roll until your dough gets longs and you have a thinner roll.
Cut into 16 pieces and shape them into balls.
Meanwhile melt the rest of the margarine in a skillet and add what you wish as far as herbs go- I used garlic, parsley, and oregano.
Dip each ball in butter-herb mixture and layer in baking pan ( I used a cast iron skillet) so that in the first layer, they are close enough but not touching each other to give them room to rise.
Drizzle the remaining butter over the dough and sprinkle over with red sea salt.
12. Cover and leave the dough for 15 min. Meanwhile preheat oven to 375 degrees.
Bake the dough for 30 min or till golden.
