Herb and Garlic Bubble Loaf

Dough:
3 1/2 cups (418g) unbleached all-purpose flour
2 teaspoons instant yeast
2 tablespoons (21g) potato flour or 1/4 cup (21g) instant potato flakes
3 tablespoons (21g) nonfat dry milk
1 tablespoon (14 g) sugar
1 1/4 teaspoons (8g) salt
4 tablespoons (57g) unsalted butter, softened
2/3 cup (152g) lukewarm water
1/2 cup (113g) lukewarm milk
Olive oil for coating pan
 
Coating:
4 tablespoons (57g) unsalted butter, melted
2 teaspoons Italian seasoning
2 teaspoons minced garlic (optional)
 
To make the dough: Combine all of the dough ingredients, except the olive oil, and mix and knead — by hand, stand mixer, or bread machine set on the dough cycle — to make a soft, smooth dough.  Place the dough in a lightly greased bowl and let rise for 60 to 90 minutes, until just about doubled in bulk.
 
Gently deflate the dough, and transfer to a lightly greased work surface.  Divide into 32 pieces by dividing in half, then in halves again, etc. Don't worry about making exactly even or shaping into balls.
 
Pour a generous layer of olive oil into the bottom of a 10" monkey bread pan or tube pan.
 
To make the coating: Combine the butter, seasoning, and garlic.
 
To assemble the loaf: Dip each ball of dough into the coating mixture, then place in the pan in a single layer; you'll need to squeeze them in.
 
Cover the pan, and allow the dough to rise until quite puffy, about 60 to 90 minutes. Towards the end of the rising time, heat the oven to 350°F.
 
Uncover the pan. Bake the bread for 30 to 35 minutes, until its surface is golden brown, and a digital thermometer inserted into the middle of the loaf registers 190°F.
 
Remove the bread from the oven, and turn it out of the pan onto a rack. Serve warm.
 
Serves 12.
 
From King Arthur Flour
 
Note:  If you don't have a monkey bread or tube pan, a 9" round casserole dish or a 9" x 2" cake pan will work well, also.

Chunky Vegetable Salad

2 large carrots, cut into 1/2-inch slices on the diagonal

2 cups broccoli florets

2 cups cauliflower florets

1 red or yellow bell pepper, seeded and cut into large dice

1 sweet onion, diced

Dressing:

2 tablespoons red wine vinegar

1 tablespoon white wine vinegar

1 teaspoon Italian seasoning

Pinch of crushed red pepper

1/2 teaspoon sugar

1/2 teaspoon ground mustard

1/3 cup olive oil

Salt and pepper

Bring a large pot of water to a boil.  Add carrots, broccoli, and cauliflower to boiling water and cook until just tender, about 4 minutes.  Drain and rinse under cold water.  Put in a large salad bowl with the bell pepper.

Mix together onion, vinegars, Italian seasoning, crushed red pepper, sugar, and mustard in a jar with a tight-fitting lid.  Shake the jar for about a minute to quick-pickle the onions slightly.  Add the olive oil and salt and pepper and shake again to combine.  

Mix onions and dressing with the vegetables in the salad bowl.  Cover and chill for at least 30 minutes.  Toss again just before serving.

Serves 8.

From MyRecipes.com, with some changes