Monkey Brains (Pizza Monkey Bread)

Name: Monkey Brains (Pizza Monkey Bread)
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 8 people
Ingredients: ½ lb potatoes; 2 quarts water; 2 ¼ tsp active dry yeast; ¼ c water; ¼ c milk; ¼ c potato cooking liquid; 1 Tbsp salted butter; 1 Tbsp sugar; 1 ½ c white whole wheat flour; 1 c unbleached all-purpose flour; 1 tsp salt; 1 (14.5 oz) can crushed tomatoes; 2 Tbsp tomato paste; 1 Tbsp basil; 1 Tbsp oregano; ½ tsp garlic powder; ¼ tsp salt; ¼ tsp ground black pepper; 2 c mozzarella cheese

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Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 30 mins
Servings
8 people
Calories
238 kcal
Course
Appetizer
Cuisine
American

Monkey Brains (Pizza Monkey Bread)

John House

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With oozing cheese and blood-red tomato sauce, this savory Pizza Monkey Bread is the perfect Halloween appetizer!

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Ingredients

Servings

For the Bread

½ lb potatoes, peeled and cut into 1/2” chunks*
2 quarts water
2 ¼ tsp active dry yeast (1 packet)
¼ c water, warmed to 100F
¼ c milk, warmed to 100F
¼ c potato cooking liquid or water, cooled to 100F
1 Tbsp salted butter, melted and cooled
1 Tbsp sugar
1 ½ c white whole wheat flour
1 c unbleached all-purpose flour
1 tsp salt

For the Sauce

1 (14.5 oz) can crushed tomatoes, drained
2 Tbsp tomato paste
1 Tbsp basil
1 Tbsp oregano
½ tsp garlic powder
¼ tsp salt
¼ tsp ground black pepper
2 c mozzarella cheese, shredded

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Instructions

Place potatoes and water in a large soup pot. Boil until the potatoes are tender, 7-10 minutes. Transfer the cooked potatoes to a bowl and mash with an electric hand mixer, adding the potato boiling liquid until the potatoes are very smooth and creamy. Reserve the remaining liquid. (This step can be done up to a day ahead of time.)
In a large bowl, dissolve yeast in the warm water. Let stand 5-10 minutes, until the yeast begins to foam.
Add milk, ¼ c potato cooking liquid, butter, sugar, ½ c white wheat and ½ c all-purpose flours. Mix to combine.
Mix in the mashed potatoes (you should have roughly 1 c) and salt.
Mix in remaining ½ c all-purpose flour and ½ c white wheat flour. Turn the dough onto a lightly floured surface and knead in the last ½ c of white wheat flour, using just as much as you need to achieve a soft and slight tacky dough as you knead for 10 minutes.
Place dough in a greased bowl. Cover and let rise in a warm, draft-free place for 45 min, until doubled in bulk.
While the dough is rising, make your sauce by mixing the drained, crushed tomatoes with tomato paste and seasonings in a medium bowl. Set aside.
When the dough has risen, punch it down and divide it into 6 pieces.
Roll each piece out into a roughly 12inch long, 4 inch wide strip, 1/3 – 1/2 of an inch thick. Place roughly 1/3 c of mozzarella cheese down the center of each strip, and seal the dough around the cheese.
Twist the cheese-filled snakes of dough together on a greased baking sheet, scooping sauce between the snakes to coat the pieces.
Cover loosely with plastic wrap and let rise for 30 minutes.
Pre-heat your oven to 375F.
Bake for 30-35 minutes, until puffy and golden.
Remove from the oven and let cool 5 minutes on the baking sheet before transferring to a platter to serve.

Notes

*Or, 1 c leftover mashed potatoes, un-seasoned.

Nutrition Information

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Calories 238kcal (12%) Carbohydrates 31.5g (11%) Protein 14g (28%) Fat 7.1g (11%) Saturated Fat 4g (20%) Cholesterol 19mg (6%) Sodium 657mg (27%) Fiber 5.3g (21%) Sugar 6.2g (12%)