Garlic Parmesan Monkey Bread
The recipe Garlic Parmesan Monkey Bread can be made in about 1 hour. One portion of this dish contains roughly 8g of protein, 10g of fat, and a total of 316 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of loaves bread dough, parmesan cheese, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, you might also like recipes such as Garlic Parmesan Monkey Bread, Parmesan-Garlic Monkey Bread, and Savory Parmesan-Garlic Monkey Bread.
Grease a 10 inch Bundt pan or tube pan.
In a medium bowl, mix together the green onion, parsley, garlic powder, salt, butter and eggs until well blended. Break the bread dough off in walnut-sized pieces, and dip each piece into the egg mixture.
Place coated dough balls into the prepared pan. Once there is a layer of balls covering the bottom of the pan, sprinkle with Parmesan cheese. Repeat, sprinkling each layer with cheese until everything is in the pan. Cover loosely, and let rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C).
Bake for 30 minutes in the preheated oven, or until golden brown.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Monkey Bread can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.
NV Johnson Estate Cream SherryVery aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "