How To Make Any Kind of Pull Apart Bread | Bake it Up a Notch with Erin McDowell

BUBBLE BREAD / MONKEY BREAD / PULL APART BREAD:
In this episode of Bake It Up A Notch, we talk all things monkey bread. Here is what Erin has to say about each of the five iterations featured today:
CLASSIC CINNAMON: What do you get when you combine the goodness of sticky buns with a buttery cinnamon monkey bread? This show stopping loaf that is sure to be devoured in no time. My monkey bread dough is gorgeously soft and and immensely fluffy, thanks to a few enrichments like milk, sugar, eggs, and dry milk powder. Dry milk powder has a beautiful ability to make soft doughs their absolute softest, by adding some of the benefits of milk without adding any more hydration to the dough. In fact, you’ll find this ingredient in a lot of my soft bread recipes, because I turn to it time and time again. But this particular dough is so special, I use it to make all kinds of pull apart breads-both sweet and savory.
GOOEY CHEESY: A savory twist on monkey bread, it starts with rounds of soft and fluffy garlic-spiked bread dough. The dough is divided into pieces, and then each individual piece is stuffed with a cube of cheese. It’s best to use a melty, low-moisture cheese like mozzarella or brick cheese - but it’s also delicious with other cheeses like sharp cheddar or gruyere. The rounds are lined up into rows in a square baking pan to help them bake, brown, and crisp up evenly.
They emerge from the oven like fluffy cheese-stuffed garlic knots, which is why I love to serve them with warm marinara sauce, for dipping-but other sauces like tapenade, pesto, or romesco would also be delicious!
GARLIC HERB: Garlic-herb compound butter is spread evenly over a slab of soft, fluffy yeast-raised dough. Then, the dough is cut into bite size pieces and piled into the buttered pan. Inside the skillet, it bakes to be crisp and crunchy on the outside, while staying gloriously soft and fluffy inside. All those beautiful dough textures are speckled and swirled all over with that gorgeous herb butter.The loaf smells incredible while it bakes, and then the smell wafts and carries all over again when it sits out on the counter waiting to be devoured.
CITRUS SUGAR: It’s truly such a comforting sweet dessert, and I’ve been daydreaming about it ever since I devoured the last bite of the last loaf I made. It’s made with a simple combination of flavors: lemon, orange, and vanilla. It emerges from the oven fairly humble-a lovely, albeit rustic loaf baked in a round cake pan. But it is packing a serious punch, which is revealed as soon as it’s unmolded. Once you flip it onto a serving plate: it’s true glory is revealed.
CARAMELIZED ONION: This is the savory pull apart bread of my dreams, filled with a creamy blend of caramelized onions, cream cheese, and parmesan cheese. Unlike many pull apart loaves, this isn’t about a saucy, buttery exterior and a fluffy bread interior. Instead, this loaf is shaped in a way that makes it easy to pull apart each doughy piece, and all the incredible flavor is inside each piece.
CHAPTERS:
00:00 - Introduction
00:45 - The Dough
03:58 - The Finishing Elements
04:45 - Building the Breads
06:50 - Baking it Up a Notch
08:49 - Playing With Shape
10:28 - Rising and Baking!
GET THE RECIPES:
Citrus Sugar Pull Apart Bread: f52.co/4a0S3mr
Garlic & Herb Skillet Pull Apart Bread: f52.co/3GqdSy7
Gooey Cheese-Stuffed Monkey Bread: f52.co/3T6SFRm
Sticky Cinnamon Monkey Bread: f52.co/3sTdlBV
Caramelized Onion Stuffed Parmesan Pull-Apart Bread: f52.co/480U0NT
PRODUCTS FEATURED IN THIS VIDEO:
Food52 x Dansk Købenstyle Butter Warmer: f52.co/46D87aX
Crow Canyon Home Enamel Ramekin Condiment Dishes: f52.co/46GI8zz
MORE ABOUT BAKE IT UP A NOTCH:
In this technique-driven series, Food52 Resident Lucas Sin dives into the reasoning behind the culinary methods he uses in the kitchen. We'll learn why certain Chinese cooking techniques work and how they can be applied beyond their traditional recipes. If you're looking to level up in the kitchen, this skill-centered series is a great place to start!
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[@hmc9354]

Well it’s official. Erin now has her own personal spot on my saved list. I used to just have Food 52 with sub-saves…like bread, dessert, breakfast, etc. But now I have a special save/playlist just for Erin McDowell…like the special place she has in my heart. ❤

[@johnnypham2850]

She IS my Food 52 List

[@user-ne5ly7cw9r]

Me too!!!!

[@craigthrelkeld5335]

​There are OTHERS on that channel!? Silly me. I thought it stopped and started with Erin. I AM a pretty good cook, but baking can be SO precise. Yet, learning how to bake from the old ladies in Indiana was damned near impossible ("it's REALLY pretty simple. A couple handfuls of this, and a pinch of that." What could be simpler?) I once asked the ladies in Indiana what the secret was for a great pie-dough (because pie IS easy for SOME) and I got a different answer from ALL of them. Frankly, Kenji and Erin are my reliable sources now. They are invaluable.

[@cathyanneschulte7589]

Is it just me? Erin, you are looking super lovely in this video. Keep on! Always an inspiration.

[@saltshaker8777]

Erin, I absolutely love your videos. You’re so knowledgeable, and your enthusiasm for baking is so contagious!

[@twillett100]

I love these kinds of bread. My daughter shared her recipe for frozen yeast roll applesauce bread. It’s the freaking bomb!!

[@allisbe]

This video makes me so happy! I grew up eating Pizza Bubble Bread made with store bought biscuit dough. I can’t wait to try this with your recipe as the base instead.

[@SamGiles]

Yay, these bakes are so fabulous and joyful! Thank you, Erin!

[@shadowtouched16]

I am looking forward to getting your Savory Baking book.,Santa didn't deliver it, boo lol. Oh my, I am all here for the citrus version, I'm drooling. I love the red bowl with the handle. That handle rocks!! I need that.

[@MIMI-od7xg]

Great !! Thanks ❤❤

[@craigthrelkeld5335]

ANY bread was a favorite of my mom's. NEXT year (if I am capable) I will make some in her memory. She would have appreciated that, I'm sure.

[@craigthrelkeld5335]

I may make a pig of myself. So be it. As I said already, it's for my MOM!

[@julseabate4173]

Love you Erin!!

[@jeannenemmyers6580]

Wonderful ideas and the basic recipe is so easy. Thanks for another great recipe that anyone can make their own favorite.

[@CDMatt94]

Wow love this episode just perfect before the holidays Thanks

[@gmatm3c831]

Erin, I bought your pie book which is incredibly good and ha just ordered your savory baking book. You’re such an inspiration!

[@asuban]

Erin is the most inspirational baker on KZbin. I just love her energy and effort and ambition in baking. She is my ultimate baking hero ♥

[@danielintheantipodes6741]

Looks delicious! Thank you for the video!

[@Bellethiel7]

Erin is so wonderful! Love seeing her on your channel and site!

[@lifeandrandomness1868]

Haven't seen that particular mixer before...was it selected to match Erin's beautiful blue palette??😉 (BTW, really love that blouse & blue is an especially nice color on you, Erin!)💙

[@deborahswanberg6144]

Great episode! Could you maybe do an episode about the best time to freeze yeast dough for later use.

[@beckylowe569]

❤❤your recipes

[@gabbi33]

I swear Erin makes me feel like I can do absolutely anything!

[@reneelascala5050]

Erin, you’re looking radiant☀️ in this video. I waited in vain for you to call up Catfish Rita (from Beauty Shop 🎥 “Monkey Bread! Eee!”)

[@artdog0100]

It's the cheezy bread for me!! 🧀🥐😋

[@user-sc9lr6kz8t]

Great recipes! Where did you get the cool red dough bowl?

[@roseoconnor5846]

Love this! Quick question, can I use my sourdough for the savory ones?

[@Neppy1414]

your opening statement reminded me of Spongebob... " bubble bass"😂😂❤❤❤❤❤ love your style

[@susancasella200]

Flash from my past. In the 1970's my mom made Monkey Bread using Pillsbury refrigerator biscuits in a tube!

[@silvertongueX3]

Mmmmhmmm planning a monkey bread Christmas party with nieces and nephews now. Thank you, Pastry Queen❣️ May I repay you the favor by offering to be your baking assistant or voice over talent to say "DUNK IT!" with my Lauren Bacall alto voice?

[@suzyelbader3936]

♥️♥️♥️

[@ewiken5529]

Have you tried any of the these applying sourdough starter?

[@SparkyJoon]

❤

[@johnnypham2850]

The ONLY BAKER THAT TRULY MATTERS BRUV

[@ganeshkulkarni2542]

The quantities of materials

[@nataliemscrzysxycoolharris]

Take me back to Granny’s house Erin!

[@curiousuniverse438]

I've gained over 20 pounds this year and I want you to know that I (mostly) blame you. Practice, practice, practice! lol

[@europeanguy8773]

That's ok, I'm sure they will keep you warm this winter.

[@iverymccauley3998]

First

[@katstuck]

I'm so distracted by the people in the background!

[@whatshername369]

So funny! I was like, "What people?" Then, I looked at it again.