Subj : St. Herman 10
To   : All
From : Dave Drum
Date : Tue Apr 06 2021 15:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herman Dilled Monkey Bread
 Categories: Breads
      Yield: 3 Servings
 
    1/3 c  Warm water
  2 1/2 c  (to 3 1/2 c) flour
      1 tb Sugar
      1 tb Yeast
    2/3 c  Butter; melted
      1 c  Herman sourdough starter
      3 tb (to 6 tb) fresh dill weed;
           - or any other chopped fresh
           - herb of your choice,
           - chopped
    1/4 c  Butter
      2 lg Eggs; beaten in
  1 1/2 ts Salt (to 2 ts)
 
  Mix first 3 ingredients in a small bowl. Stir. Set
  aside. Mix next 4 ingredredients in a large mixing bowl.
  Beat well and add yeast mixture. Stir in 2 1/2 to 3 c
  flour by hand. Add more flour if the dough seems too
  soft for kneading.
  
  Knead 8-10 min. Set time. Use part of the flour
  measurement for the kneading. Grease bowl. Turn dough
  over in bowl to grease all sides. Cover with floured
  plastic wrap. Place in warm draft free spot to rise
  until double. Punch dough down. Cover dough and allow to
  rest 10 min.
  
  On floured board, roll dough out to 1/2" to 2/3"
  thickness. With sharp knife or pizza cutter, cut dough
  into 1 1/2" to 2" uneven squares. Dip in melted butter.
  Roll in fresh chopped herb until lightly coated -
  according to your own taste.
  
  Toss into greased monkey bread pot or a solid bottom
  tube pan. Uneven, haphazzard arrangement of dough
  squares makes for a more interesting monkey bread
  design. Drizzle leftover melted butter over top.
  
  Cover and allow to rise until double. Very lightly
  sprinkle with leftover herbs. Bake @ 350ºF/175ºC for
  35-40 min. til toothpick inserted into center comes out
  clean when done. Sounds hollow when tapped.
  
  Carefully remove to serving plate. Serve warm.
  
  From: Herman Sourdough Herald.
  
  RECIPE FROM: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The Devil made me do it; I'm not really like that!
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