This lightly flavoredappetizer and finger food is a wonderful, non-sweet addition, to any party!
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Sometimes, I get tired of the same old same old when it comes to finger foods, appetizers, and party foods, and if that sounds like you, it's time to think outside of the box and try this delicious homemade ranch flavored monkey bread recipe.
Not Your Traditional Monkey Bread
This ranch flavored monkey bread is a delicious break from the traditional sweet monkey break and is a wonderful treat for your palate.
It's made with powdered ranch dressing mix and homemade bread. I prefer the Hidden Valley brand but you could use whatever brand you like best. 🙂
This recipe is easy to make and great for a party, get together, game day or any day of the week. It's wonderful served with Ranch dressing for dipping or a marinara sauce or, to be honest, just plain!
📖 Recipe
Homemade Monkey Bread Flavored with Ranch Dressing Mix
This lightly flavoredappetizer and finger food is a wonderful, non-sweet addition, to any party!
8teaspoonsRanchSeasoning Mix Hidden Valley Ranch is my favorite!
Instructions
In a large bowl stir together the yeast and water. Let sit for 5 minutes until foamy.
Mix in the olive oil, salt,and flour.
If using a stand mixer, which is the method I use, attach the dough hook and with the mixer on low knead the dough for approximately 6 minutes until nice and elastic-y. If kneading by hand, knead the dough on a lightly floured surface, again until elastic-y, for approximately 10 minutes.
Place dough in a lightly oiled bowl and cover with a fresh kitchen towel.
Allow the dough to rise for 1 ½ to 2 hours until it has doubled in size.
In a small microwave-safe bowl or on the stovetop melt your butter.
Add one full package of Ranch Seasoning Mixto the melted butter and stir well. If you are using a larger container it's the equivalent of 8 teaspoons of dry mix.
Using a pastry brush,coat the bottom and sides of a bundt pan with the butter and ranch dressing mixture.
Punch down the dough and tear off small pieces about the size of a tablespoon, roll, and place in the bundt pan. You will be doing this in 2 layers.
Layer bottom of the pan with your dough balls. Using the pastry brush coat the bottom layer with the butter/Ranch dressing mixture.
Continue with one more layer and again coat with the butter/Ranch dressing mixture.
Preheat oven to 350 degrees.
Cover the bundt pan with a clean towel and allow to sit until dough has doubled in size, approximately 20 to 30 minutes.
Place pan in preheated oven and bake for approximately 25 to 30 minutes until golden brown. Serve hot.
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Homemade monkey bread combines several tiny balls of dough coated in butter, cinnamon, and sugar. It's basically a giant Bundt pan of gooey cinnamon rolls! Finish this fun breakfast or dessert treat with vanilla icing and serve pull apart style. This recipe is brought to you in partnership with Red Star Yeast.
Bake the monkey bread for 40 to 45 minutes, or until the top of the loaf is golden brown. An instant read thermometer inserted into the center of the loaf should read between 190°F and 200°F. Serve and store. Serve immediately, or warmed.
If the bottom of the pieces that haven't been exposed is still doughy, the bread needs to bake longer. If it's fully baked and no stretchy dough appears, it's ready.
Some food historians suggest that it comes from the pastry being a finger food, and that those eating it pick apart the bread with their hands as a monkey might. Others suggest that it comes from the pastry's resemblance to the monkey puzzle tree Araucaria araucana.
Common names for pieces of dough baked together in a pan include bubble bread, bubble loaf, jumble bread, pull-apart bread, pinch-me cake, pluck-it cake, monkey puzzle bread, monkey brains, and monkey bread.
Dating back to the 1880s in Hungarian literature, Hungarian immigrants brought this dish with them when they immigrated to America and began introducing it into the country's food landscape when Hungarian and Hungarian Jewish bakeries began selling it in the mid-twentieth century.
If your oven runs hot, your bread is likely to brown and bake up on the outside before the center has a chance to fully cook. Invest in a simple oven thermometer to help verify the temperature.
Storage: Monkey bread is definitely best served on the same day that it is baked, preferably fresh out of the oven! Any leftovers should be stored, covered tightly with plastic wrap, at room temperature or in the refrigerator for up to 3 days.
I bake mine in one of the best Bundt pans, but a tube pan works, too. You could even bake it in a muffin tin for individual monkey bread "muffins." Wouldn't that be cute?! Just be sure to adjust the baking time.
The big lesson here: too much of any ingredient can make your bread not rise—even flour. Too much flour can make your dough stiff and dry. And we all know what happens if there's not enough liquid for the yeast to use: It doesn't work how it should.
Monkey bread gets its name by the method in which it is eaten: picking off chunks of buttery, gooey dough with your fingers not unlike a monkey grooming his buddy (which is actually a weird thing to name a food after, if you really think about it.)
If you somehow end up with leftovers, save them for later! This Grands!™ Monkey Bread can be stored, tightly covered, on the counter for 1–2 days. To keep it fresh for 3–4 days, pop it into the fridge. And if you want to put a treat aside for future you, you can freeze monkey bread for up to two months.
Make-Ahead Instructions: after assembling the monkey bread in the pan, cover the pan with plastic wrap and immediately place the pan in the refrigerator, up to 12-18 hours.
Powdered monkey-bread is used as a remedy for exhaustion. It aids recovery after illness like flu, or after sports. It also has strong anti-inflammatory properties and helps fight joint pain and other inflammations. Finally, this powder promotes digestive health and protects the liver.
Bananas: You will need 3 ripe bananas for the bread dough and 3 more bananas that will be diced and layered in between the balls of bread dough. Yeast: I used instant yeast in this recipe. It is also called quick rise or fast-rising yeast. Milk: I prefer whole milk in this recipe.
Monkey bread gets its name by the method in which it is eaten: picking off chunks of buttery, gooey dough with your fingers not unlike a monkey grooming his buddy (which is actually a weird thing to name a food after, if you really think about it.)
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