If you’ve never had a savory monkey bread, you’re in for a treat … especially with this sourdough cilantro lime version!
With a beautifully crisp, flavorful exterior and soft, fluffy inside, it’s the stuff cravings are made of … and yet, it’s completely Trim Healthy Mama friendly!
Looking for a more traditional flavor of sourdough bread? Try this delicious garlic Parmesan sourdough bread recipe!
Funnily enough, this recipe came about because I was experimenting with some ingredients left over from a different recipe. It originated as a cilantro lime loaf of sourdough, but after we tried (and loved) it, we thought a sourdough cilantro lime monkey bread would be even better – and it was!
As written, this recipe is a Trim Healthy Mama crossover (XO), but could also be made into a Trim Healthy Mama E fuel by making cilantro lime sourdough instead of monkey bread (directions below).
Cilantro Lime Sourdough:
Make the dough as directed until you finish the six hour (first) rise. Instead of pinching the dough into balls, shape the loaf and place in a greased bowl seam side up. Cover with a thin kitchen towel and let rise one more hour.
Preheat oven to 350.
Carefully flip the dough onto a piece of parchment paper, and score the top of the loaf with a very sharp dampened knife (to help the knife score better) or a lame.
Place the dough (on the parchment paper) on a pizza stone or in a loaf pan. Keep in mind that the loaf pan can help direct the oven rise more (and it will be more of a “loaf” shape) while the pizza stone tends to be more of a rustic loaf with a slightly better crust. You could also use a preheated covered clay baker. (If using a clay baker, remove the lid in the last 10-15 min of baking for a better crust).
Bake the loaf for about 40 min to 1 hr, or until internal temperature reaches about 190 – 210 F with an instant read thermometer inserted into the center of the loaf.
Enjoy!
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Cilantro Lime Monkey Bread Equipment:
Regardless of what form your cilantro lime monkey bread takes, I recommend a stand mixer with a dough hook. You could try to knead the dough by hand, but the stand mixer is definitely easier.
For a more traditional monkey bread form (plus the extra crispy/delicious exterior), I recommend a bundt pan. You could also try an angel food pan – if you do, please come back and let us know how it worked!
Although not really “equipment”, I recommend vital wheat gluten for nearly all of my sourdough recipes. It really helps with the texture and although not necessarily required, it is a wonderful addition.
Sourdough Cilantro Lime Monkey Bread
Equipment
- stand mixer (with dough hook)
- Bundt Pan
Ingredients
For the Dough:
- 1 c sourdough starter active
- 1 c water
- 1 tbsp honey
- 1 tbsp lime juice fresh
- 2 tbsp vital wheat gluten
- 3-4 c white whole wheat flour
- 1 tsp salt
- 1/8-1/4 c lime zest fresh
- 1/2 c fresh cilantro chopped
For the Monkey Bread:
- 8 tbsp butter salted
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/4 c Parmesan shredded
- additional salt (for sprinkling)
Instructions
For the Dough:
- In a stand mixer bowl, combine the sourdough starter, water, honey, lime juice, and vital wheat gluten.
- Mix until just combined.
- Slowly add the flour (about ¼ c - ½ c at a time) and mix well.
- Add flour until the dough won't take any more flour, meaning that the flour starts to collect on the bottom of the mixer bowl.
- Flip the dough ball, and knead (with the dough hook) until the dough doesn't collect any more flour and the flour again collects on the bottom of the mixer bowl. The dough should barely be sticky to the touch.
- When the dough reaches the point where it's barely sticky and has collected all possible flour, let the dough rest for twenty minutes.
- Meanwhile, zest the lime (approximately one small lime, all of the zest) and finely chop the cilantro.
- When twenty minutes have passed, add the salt, lime zest, and cilantro to the mixer bowl. Knead for approximately 8 more minutes, adding more flour if necessary. The dough should barely be sticky to the touch, but also should take all of the cilantro and lime zest (flip the dough if needed and knead some more).
- Turn the dough into a medium sized greased bowl, and cover with a thin kitchen towel. Let rise for six hours.
After the First Rise:
- After the dough has risen for six hours, grease a standard sized bundt pan.
- Pinch off small balls of the cilantro lime dough (don't worry about shape too much, just pinch off) and place in the bottom of the greased pan. Once the bottom of the pan is covered, lightly sprinkle the grated Parmesan over the top.
- Pinch off more dough and place on top of the Parmesan sprinkled dough, layering small amounts of Parmesan with the dough until the dough has all been pinched into small balls.
- Cover again with the thin kitchen towel and let rise in a warm place for one more hour.
After the Second Rise:
- Preheat oven to 350°F.
- Melt a stick of salted butter (8 tbsp) in a heat-safe bowl.
- Add the oregano, basil, and parsley, and stir. Pour the herbed butter over the top of the dough in the bundt pan, and lightly sprinkle with additional salt and Parmesan.
- Bake in preheated oven, uncovered, for 40 minutes or until internal temperature reaches 205°F with an instant read thermometer inserted in the bread.
Did you try this recipe? How did it turn out? Let us know in the comments below.
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
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