Olive Oil-Thyme Monkey Bread

Olive oil-thyme monkey bread



Total time: 1 hour, 10 minutes plus rising time

Servings: 10 to 12
Ingredients

1/4 cup plus 2 tablespoons olive oil

1 tablespoon fresh thyme leaves, lightly packed

2 tablespoons minced fresh parsley

1 1/2 teaspoons minced garlic

1/4 teaspoon salt

Freshly ground black pepper
Method of Preparation

1 recipe basic monkey bread dough

1. In a small bowl, combine the olive oil, thyme, parsley, garlic, salt and a few grinds of black pepper. Set aside.

2. Punch down the dough and turn it out onto a lightly floured work surface. Roll the dough into a rectangle one-fourth-inch thick. Using a pizza cutter or sharp knife, cut the dough into 1-by-2-inch rectangles. (The dough can also be cut into triangles, but rectangles are speedy and easy. It's OK if some of the end pieces are not perfectly rectangular; intersperse them among the prettier rectangles and the bread will bake up great.)

3. Dip each piece of dough into the herbed olive oil mixture to lightly coat, shaking off any excess oil. Arrange the rectangles in the bottom of a nonstick Bundt pan, crisscrossing and overlapping the pieces. Continue until you have used all of the dough and olive oil.

4. Cover the Bundt pan loosely with plastic wrap and set aside until the dough rises almost three-fourths up the sides of the pan, about 1 hour. Meanwhile, heat the oven to 350 degrees.

5. Uncover the pan and bake until the bread is puffed and lightly golden brown, about 25 to 30 minutes, rotating the pan halfway through for even coloring.

6. Remove to a rack and cool the bread, still in the pan, for 15 minutes. Invert the bread gently onto a serving plate or platter. Serve warm.

Each of 12 servings: 280 calories; 5 grams protein; 31 grams carbohydrates; 1 gram fiber; 15 grams fat; 6 grams saturated fat; 22 mg. cholesterol; 5 grams sugar; 253 mg. sodium.

Happy Birthday to Chef Alex Larson Co-owner of The Garlic Shoppe, Rapazzini Winery and ADAGIO

Happy Birthday to Chef Alex Larson Co-owner of The Garlic Shoppe, Rapazzini Winery and ADAGIO.
Today Alex turns 48 years old. He sure has squeezed a lot of life into the first half. Who knows what the seond half will bring.
Lets all hope for more FUN and more travel to go along with the continued success of his businesses.

4 1/2 hours left of the 2009 Gilroy Garlic Festival

4 1/2 hours left of the 2009 Gilroy Garlic Festival of 2009. Thanks to all the volunteers who worked Rapazzini's The Garlic Shoppe. You all did a great job dealing with all those people ready to taste and sold them a whole bunch of delicious Garlic Shoppe sauces and foods. WE SALUTE you. To the 4000 volunteers who worked at the festival for each of their favorite charities a big HUZZAH to you. To all of you on facebook who crossed every body part from toes, ankles, legs fingers, wrists, arms, even crossed eyes and some body parts I wont mention here to request 85 degree weather. IT WORKED. Temperatures were significantly lower which meant visitors stayed longer at the festival, had more FUN and spent more money to kick start the Gilroy economy and fund all the local charities.
Alex and company are still going. Alex is like the energizer bunny - he just keeps going and going. He tries to make sure everyone gets exactly what they want at The Festival for a very fair price. Joyce Balanesi has returned from retirement for the weekend as the official taste tester at the Highway Store. She gives everyone a taste of one of the 40 items that The Garlic Shoppe makes under our brands, Garlic Dude, Mama Raps, PSYCHO and Sandrinos. Dawn Erojo and Michael Whatley are more than earning their salray handling the hordes of happy customers. Many are still descending on the Highway store after attending the Festival. Think about doing that as your plan next year. Shop, EAT , Drink, and Stink at the Festival but BUY all your jarred foods and sauces and garlic braids at The Garlic Shoppe AFTER OR BEFOR at either at 4310 Monterey Highway Gilroy CA95020 or at OUR NEW LOCATION next to the Outlets and Home depot @ 8650-128 San Ysidro Ave Gilroy
CA 95020. You can also join the people who ORDER ONLINE from our webshoppe @ http://GarlicShoppe.com. Michael Giluso is keeping the sales rolling in. He didnt even panic when their was a line through the whole store and over 40 customers inside looking and asking questions of how to use and what to buy. The Rapazzini Winery http://RapazziniWinery was the complete domain of Adam Pagnagni for the first time during the Garlic Festival since John Berger retired. He did a great job of serving wine, answering questions and keeping people laughing. We do have your walla walla onions saved for you John from one of your favorite Washington customers. Out in front the winery My aunt Joan Balanesi and John Matteucci were running the FRESH FRUIT STAND selling cherries, strawberries, mangoes fresh garlic briads and more. Thanks to each of you volunteer helpers that took care of our loyal customers at the Gilroy Garlic Festival. A BIG THANK YOU to all the people that put on the Gilroy Garlic Festival. It helps our business and several others succeed all year long because of your efforts. Putting local people to work and creating local profits to invest in our hometown. PLUS all the the cash that is raised for all the charities in Gilroy is on top. Way to go everyone!

https://tickets.gilroygarlicfestival.com/

Only 18 days until the world famous Gilroy Garlic Festival takes place. You can order your admission tickets online now just by clicking on the link. https://tickets.gilroygarlicfestival.com/ The Garlic Shoppe will be there for the 31st time in our same location. You can BUY and SAY HI as you walk toward the amphitheater. You will have a heck of a time listening and dancing to the headlining bands. You can also pick up an ICE COLD beer from the Gilroy Chamber of Commerce Beer Tent nearby. The Garlic Festival Food Demonstration KITCHEN area is just across the grass from us in a covered tent where LIVE food demos willl be going on all three days. Be sure to go see the GARLIC SHOWDOWN where someone will be crowned for the best garlicky dish of the year.

Garlic Dude on the road with the Halls

The Garlic Dude is on the road with Howard and Lisa Hall, Lisa.s brother 'Michael Giluso and Lisa's two sons MAtthew and Mitchell.
Today we see the Garlic Dude resting with the family dog Taz and also The Garlic Dude napping under the air conditioning too going through Santa Rosa NEw Mexico.
Tonight Amarillo Texas.