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Sourdough Cilantro Lime Monkey Bread in a ring shape on a large plate with a glass butter keeper to the back left of the image
Print Recipe

Sourdough Cilantro Lime Monkey Bread

Prep Time35 minutes
Cook Time40 minutes
Rising Time7 hours
Total Time8 hours 15 minutes
Course: Appetizer, Side Dish
Cuisine: American
Author: Nicole

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.