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Monkey Bread Dutch Oven Recipe


  • 2 rolls of Pillsbury biscuits
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 Tbsp cinnamon
  • 1 stick butter


  • May want to line oven with foil to catch melted sugar.
  • Tear biscuits into quarters.
  • Mix sugar and cinnamon in plastic bag.
  • Drop each quarter into bag and shake to coat well.
  • Place in dutch oven.
  • Melt butter and pour over biscuits.
  • Bake at 350 degrees for 35 minutes.
  • Serves 6 to 8.
  • Advance
  • Preparation: Bring sugar, brown sugar, and cinnamon in a large ziploc bag.

Recipe from “”

Shared at Alumapalooza, 2013

Submitted by Matt Hackney (#3518 ), Georgia Unit, Region 3

August 17 2013 | Breads and Breakfast | Comments Off on Monkey Bread Dutch Oven Recipe

Olive and Cheese Bread

olivebread1_550  IMGL2101


  • 3 cups bread flour, plus more for work surface
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon instant or active-dry yeast
  • 1 3/4 cups 1/2-inch cubes aged Gruyere cheese
  • 1 1/2 cups pitted 1/4-inch-thick slices green Spanish olives
  • 1 1/2 cups cool water (55 to 65 degrees), plus more as needed


  • In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at room temperature until dough has doubled in size and surface becomes dotted with bubbles, 12 to 18 hours.
  • Generously flour work surface; scrape dough onto work surface. Lightly flour hands, a bowl scraper, or a spatula and lift edges of dough toward the center. Nudge and tuck edges of dough to make round.
  • Place a piece of parchment paper on work surface and generously dust with flour. Gently place dough on parchment, seam-side down. If dough is tacky, lightly dust top with flour. Cover dough loosely with wax paper and two clean kitchen towels. Let down stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.
  • Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more.
  • Ten minutes before dough has finished rising, preheat dutch oven to roughly 475 degrees (coals on top and bottom).
  • Uncover bread and loosen bottom with a large spatula. With the aid of the parchment paper, invert bread into preheated Dutch oven so that it is seam-side up. Cover Dutch oven and transfer to oven; bake for 25 minutes.
  • Uncover and continue baking until bread is dark brown but not burnt, 15 to 30 minutes more. Using a heatproof spatula or pot holders, gently lift bread from Dutch oven and transfer to a wire rack to cool.

Submitted by LaVerne and Eric McHenry (#2242), Santa Clara Unit, Region 12

August 14 2013 | Breads | No Comments »

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