Savoury Multi-Flavoured Monkey Bread

600g Strong Flour

4 tsp Baking Powder

400g Plain Yogurt

200ml Olive Oil

2 tsp Salt

1tsp Caster Sugar

Flavours:

20g Green Pesto

30ml Rapeseed Oil

20g Pine Nuts, finely chopped

2 Garlic Cloves, minced

60g Butter, melted 6g

Fresh Parsley, chopped

60g Butter (melted)

15g Spring Onion (finely sliced)

15g Vegetarian Cheddar, finely grated

20g Tomato Purée

30ml Olive Oil

5g Chilli Flakes

 

20cm Bundt Tin (lightly greased with butter)

1. Make up the flavours and put into small bowls:

- Mix the pesto with the rapeseed oil

- Mix the garlic and melted butter

- Mix spring onion with the melted butter

- Mix the tomato purée with the olive oil.

2. Pre-heat the oven to 180°C/Gas Mark 4.

3. In a large mixing bowl, mix together the yogurt, baking powder, olive oil, salt and sugar.

4. Add the flour and mix into a dough.

5. Turn out dough onto a floured board and knead for 10 minutes until the dough is smooth and elastic.

6. Divide the dough into quarters, then cut each quarter into 12 and roll into small balls.

7. Brush 12 of the dough balls with the pesto mix and sprinkle with the pine nuts.

8. Brush 12 balls with the garlic butter and sprinkle with the parsley.

9. Brush 12 dough balls with the melted butter and spring onion then sprinkle over the cheddar.

10. Brush 12 dough balls with the tomato mix and sprinkle with the chilli flakes.

11. Put the balls into the prepared tin, alternating the flavours.

12. Bake in the oven for 30-40 minutes until risen and golden.

13. Leave in the pan for 10 minutes, then remove and serve warm.