Rosemary And Garlic Monkey Bread - cooking recipe

Ingredients

5 1/2 cups unsifted bread flour
2 tablespoons sugar
1 (1/4 ounce) package fast rising yeast
1 3/4 cups very warm water (120*to 130*)
3 tablespoons olive oil
1 teaspoon fresh rosemary or 1/4 teaspoon dried rosemary leaves
1 teaspoon minced garlic
1 teaspoon salt
fresh rosemary (optional)
Crumb Topping
1/4 cup grated parmesan cheese
3 tablespoons wheat germ
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
1 teaspoon paprika

Preparation

In large bowl of heavy-duty electric mixer, combine 2 cups flour, the sugar, and yeast.
Beat water into flour mixture until soft dough forms.
Cover and set aside 20 minutes.
Meanwhile, prepare Crumb Topping (see below).
Lightly grease a 2 1/2-quart souffle dish (casserole dish).
Place oil in small bowl.
Add 3 cups remaining flour, the rosemary,garlic, and salt to the soft dough.
Beat until smooth dough forms.
Turn dough out onto floured surface.
Knead dough, adding remining flour as necessary, until smooth and elastic-about 5 minutes.
Divide dough into 24 pieces.
Dip each dough piece into oil and roll into a ball.
Dip each ball into Crumb Topping and place, crumb side up, in greased dish.
Cover loosely with clean cloth and let rise in warm place until double in size- about 45 minutes.
Heat oven to 350*F.
Tuck tiny rosemary sprigs between dough balls, if desired, and bake 55 to 60 minutes or until golden brown and bread sounds hollow when tapped on top.
Cool on wire rack 10 minutes; remove from dish and cool completely.
To serve, pull balls apart.
Crumb Topping: In cup, combine 1/4 cup grated Parmesan cheese, 3 tbls.
wheat germ, 1 tbls.
rosemary leaves, and 1 teaspoons.
paprika.