LCBO Food & Drink Holiday 2020

BREADS & SPREADS

PARMESAN GARLIC MONKEY BREAD with BALSAMIC & OLIVE OIL DIP

This Parmesan garlic monkey bread is the ultimate way to serve garlic bread. A savoury twist on the traditional sweet and sticky monkey bread, it makes for a great appetizer. The base is homemade pizza dough, dipped in garlic butter and rolled in freshly grated Parmesan. If you are pressed for time, simply pick up a batch of your favourite store-bought 14-oz (395-g) dough. 1 ⁄ cups (310 mL) warm water 1 tsp (5 mL) instant yeast 2 tsp (10 mL) extra virgin olive oil 1 tbsp (15 mL) honey ⁄ tbsp (7 mL) fine salt 3 cups (750 mL) all-purpose flour, plus more for dusting ⁄ cup (125 mL) unsalted butter 6 cloves garlic, minced 2 tbsp (30 mL) fresh parsley, roughly chopped 1 tbsp (15 mL) dried oregano Salt and black pepper to taste 2 ⁄ cups (625 mL) grated Parmesan Balsamic & Olive Oil Dip (recipe p. 251) 1 In the bowl of a stand mixer fitted with a dough hook attach- ment, whisk together the water, yeast, oil and honey. Let stand for 5 minutes to allow the yeast to activate and become bubbly. 2 With the mixer on low speed, add the salt and flour. Knead until the dough becomes smooth and elastic, about 5 minutes. 3 Shape into a ball and transfer to a lightly greased bowl. Cover with plastic wrap and let rest un- til it doubles in size, about 1 hour. 4 As the dough rises, prepare the garlic butter. In a saucepan over low heat add the butter, garlic, parsley, oregano, salt and pepper.

9 Bake for 35 to 40 minutes, until the cheese is golden brown and dough is cooked throughout. Let cool in pan for 15 minutes and turn out onto a plate. Serve immediately or, when ready to serve, reheat in a 350 F (180 C) oven for 15 minutes.

8 Dip the 1-inch (2.5-cm) rounds of dough in remaining garlic but- ter and roll in grated Parmesan cheese. Arrange pieces in the prepared Bundt pan. Contin- ue until all dough is dipped in butter, rolled in Parmesan and placed in pan. Press down dough slightly. Once assembled, bake within 30 minutes to avoid over-proofing.

Heat until the butter is fully melt- ed. Set aside until ready to use. 5 Once the dough has doubled in size, divide and shape into 1-inch (2.5-cm) rounds. You should have about 48 rounds. 6 Preheat oven to 350 F (180 C). 7 Brush a 6-cup (1.5 L) Bundt pan generously with garlic butter.

Makes 1 Bundt (6 to 8 servings)

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HOLIDAY 2020 FOOD & DRINK