Looking for an easy and delicious bread to serve on your Thanksgiving menu? Shades of the 50s made a return to my table last Thanksgiving and it was a hit.
Remember Monkey Bread? It was popularized in the 1950’s by James Beard. The first versions of this pull-apart bread were sweet affairs designed for breakfast or brunch.
Given the nature of the bread, it was only a matter of time before aspiring chef’s came up with a savory counterpart.
While they never enjoyed the same popularity as their sweet cousins, they were the rage for a while and could routinely be found at cocktail and buffet parties. This is especially good for Christmas – you can add a red bow and you have a bread wreath.
Savory Monkey Bread
1/4 cup butter, melted
1/4 parmesan cheese, shredded
1/4 tsp. garlic powder
1/4 c parsley
2 (10.8 ounces) buttermilk biscuits
Preheat oven to 375 degree. Combine butter, cheese, garlic powder and parsley in bow. Cut biscuits into quarters. Dip in butter mixture and layer in an 8-cup Bundt pan. Bake 20-25 minutes until golden – cover with foil to prevent over-browning. Unmold loaf onto serving plate. Makes 10 servings.
If you make the bread ahead of time, I suggest heating it before it’s served. It is soft and lovely when its warm, but it can taste a lot like cold pizza if it sits around too long. I don’t know how it got the name monkey bread.