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Pizza Monkey Bread - A tear and share loaf of deliciousness held together with gooey mozzarella, pizza sauce and pepperoni. What could be better?

Pizza Monkey Bread (Pull Apart Bread)

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Regular pizza does in fact pull apart — but not like this! Make my Pizza Monkey Bread the day before, then wow your family, friends, and pizza-loving acquaintances with both the pizza taste and new experience. 


Hi Bold Bakers!

I love pizza, no matter what shape or form it comes in. Because of that, I made it my mission to come up with as many different ways to consume my favorite treat as possible. Normally, Monkey Bread is sweet — but Bigger Bolder Baking does not do normal!

We think outside the box here. That’s how in a moment of crazy baking I came up with this recipe for a Big & Bold Pizza Monkey Bread!

Monkey Bread is also known as pull apart, or tear and share, bread. The reason being is that everyone can pull off chunks and help themselves. It is a great dish to make for parties or get togethers because it’s made to be shared easily.

And what I like most is you can make it the day before and bake it off when you need it.

How To Begin Making Pizza Monkey Bread

My dough is a soft bread roll dough, similar to dinner rolls. It is a lovely, simple recipe that can be made on a machine or by hand.

Now, I just want to warn you, I have seen people using store bought biscuits and pizza dough to make Monkey Bread. That’s ok, we will convert them later. All those options are equally delicious but I would be doing you and myself an injustice if I didn’t show you a homemade dough.

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Getting The Perfect Bake

This bread is like an upside down bread, so when baking it you want to get a lovely, golden brown bread on top to ensure that the dough on the bottom of the tin is getting nicely baked as well.

You often see a Monkey Bread with a lighter colored bottom which is totally normal, you just want to make sure it is fully baked all the way through. Leave it in for the full time and resist the urge open the oven while baking.

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Make sure to try out my favorite 5 Minute Pizza Sauce recipe. And looking for more Pizza Recipes? Try my Best-Ever Pizza Dough, Microwave Mug Pizza and Dessert Pizza!

4.71 from 24 votes
Pizza Monkey Bread Recipe
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Make my Pizza Monkey Bread the day before, then wow your family, friends, and pizza-loving acquaintances with both the pizza taste and new experience. 

Course: Dinner
Cuisine: American
Servings: 12
Calories: 174 kcal
Author: Gemma Stafford
Ingredients
  • 3 ¼ cups (1lb1oz/461g) all-purpose flour
  • 2 ¼ teaspoons (6g/1/4 oz) active dried yeast
  • 2 teaspoons salt
  • 1 ¼ cups (10floz/280ml) milk
  • 2 tablespoons (1oz/28g) butter, cubed
  • 2 cups (16oz/450g) pizza sauce/tomato sauce
  • 20 slices pepperoni , chopped
  • 3 cloves garlic , crushed
  • 2 ½ cups (8oz/225g) mozzerella, grated
  • Bunch of fresh basil , chopped
Instructions
To Make the Dough:
  1. Mix the flour, yeast, and salt together in a standing mixer fitted with a dough hook.

  2. In a measuring jug, heat the milk and butter until lukewarm and the butter is melted.
  3. Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast. Increase the speed to medium and mix for roughly 6-8 minutes, or until the dough is shiny and smooth.
  4. When your dough is ready, take it off the machine and coat the dough and bowl with olive oil (or any flavorless oil). This will help it rise in the bowl.

  5. Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled, 1 ½ -2 hours.
To Make the Pizza filling:
  1. In a large bowl add the tomato sauce, pepperoni, garlic, cheese, and basil. Set aside in the fridge until you are ready for it.

  2. Once the dough has proofed, gently remove the dough from the bowl, knocking out the air.

  3. Using a bench scraper or knife, cut the dough into medium and small sized pieces. If you cut them too big the monkey bread can seem a bit doughy.
  4. Gently stir the cut dough into the pizza sauce, coating every piece of dough in tomato sauce.
  5. Grease a 10 inch Bundt pan or cake tin with butter. Fill the pan with the monkey bread dough and even out the dough with a spatula.
  6. Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise for 45 minutes or until puffy and they have risen up to the top of the pan. (At this point you can cover it and pop it in the fridge overnight to be baked the off the next day fresh.)

  7. Bake at 350°F (180°C) for 35-40 minutes or until the top is beautifully brown.

  8. Cool the monkey bread in the pan for 5 minutes, then turn out on a platter or large plate and allow to cool slightly, about 10 minutes. Enjoy straight away!
Nutrition Facts
Pizza Monkey Bread Recipe
Amount Per Serving (1 slice)
Calories 174 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Monounsaturated Fat 1g
Cholesterol 9mg 3%
Sodium 286mg 12%
Potassium 181mg 5%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 3g
Protein 6g 12%
Vitamin A 5%
Vitamin C 4%
Calcium 5%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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162 Comments

Write a Comment and Review

  1. Zainab on October 20, 2016 at 3:15 pm

    Finally after so much time I’ve gotten up the courage to try this again since my previous one didn’t workout well hope u remember I wanted to ask can I use tiny pieces of chicken instead of pepperoni to make chicken tikka flavour ?

    • Gemma Stafford on October 21, 2016 at 2:13 am

      Hi there Zainab,
      Use cooked and spiced chicken, it will not be a good idea to use raw chicken in this type of recipe. It is worth a shot!
      Gemma 🙂

  2. Sam on October 19, 2016 at 4:06 pm

    Hi Gemma!! Can I use instant yeast or instant dry yeast for this one? Active dry yeast is hard ti find here. I hope you can reply huhu cause I’ll be doing this for my midterm exams in my baking subject huhh

    • Gemma Stafford on October 20, 2016 at 2:02 am

      Hi Sam,
      Yes, these will work for you. good job taking baking in your exams, this is a skill for life, I wish you well. do practice this ahead of the exams too, your family will love it,
      Gemma 🙂

  3. Toni Owens on September 28, 2016 at 11:59 pm

    Also was wondering, can this recipe be used for loaf bread or do you have another for that? Thanks again!!

    • Gemma Stafford on September 29, 2016 at 1:12 am

      Ha ha! this is great, now you are baking, and enjoying it!
      You can use the no knead pizza dough recipe as a bread dough, and also the Cinnamon Bread recipe here (https://www.biggerbolderbaking.com/?s=Cinnamon+bread) has a good basic dough to which the additions have been made. have fun, and experiment, sounds like you are enjoying this! 🙂

      • Toni Owens on September 29, 2016 at 6:17 am

        Will definitely try these. Temperature is dropping here. Love baking when it’s cool.
        I tried uploading pictures but not sure they made it. I will try again.

        • Gemma Stafford on September 30, 2016 at 2:13 am

          Thank you Toni, i will check out the photos now. Nothing like a warm kitchen when it is cold outside! It is warming up here in California! 🙂

  4. Toni Owens on September 28, 2016 at 10:05 pm

    I couldn’t wait to make this. Used pepperoni, chopped pineapple and fresh chopped spinach. Was out of pizza sauce so I used spaghetti sauce. It was delicious. My friend took some to work for lunch the next day. Already thinking about shrimp and mushroom. So easy and delicious. Thank you.

  5. Fred Widerick on September 23, 2016 at 4:00 pm

    Gemma; Would this recipe for the bread portion also work well as a conventional pizza dough?

    • Gemma Stafford on September 24, 2016 at 1:27 am

      Sure Fred, but there is a no knead pizza dough recipe here on the website! this is as good as it gets,
      Gemma 🙂

  6. EvergreenSouls on September 11, 2016 at 9:15 pm

    Oh my gosh, Miss Gemma! It was absolutely delicious! I was a teensy bit skeptical on baking it a second time because the first time I made it it didn’t turn out great – I had over proofed it. But when I made it on Saturday, it turned out good!

    I accidentally scorched the top a little & the bottom of the bread got stuck even though I greased it, so I had to dig it out, but my parents loved it. Thanks for the recipe!

    • Gemma Stafford on September 12, 2016 at 1:14 am

      That is great, well done you! Baking is a learning curve too, you learn a lot by trying again and again. it is how you perfect a recipe, so it is great that you did not give up on this. Next time try greasing the pan, then scatter a little flour around on the butter, shake the pant to distribute it, and throw out the excess. This will give you a well prepared pan for all of your baking,
      Gemma 🙂

      • EvergreenSouls on September 15, 2016 at 4:20 am

        Will do, Miss Gemma! Thank you for the tip!

  7. MeridieLegna on August 19, 2016 at 6:02 am

    Hi Gemma!
    My boyfriend always asks me when I bake sweets “is there meat in it?” So I was really glad that you shared this recipe with us! His birthday is coming and I thought this will be the perfect birthday cake for him. 😉

    I tried your other monkey bread, and was thinking, can I put some extra cheese and ham into the nuggets? So, I will try it out tomorrow! 😀 wish me luck!
    Love
    MeridieLegna

    • Gemma Stafford on August 19, 2016 at 12:51 pm

      Ha ha! your boyfriend sounds like a real man! you can add other ingredients to this, do not add uncooked meats though! if he likes pepperoni this would be good,
      Gemma 🙂

  8. LarsAngstmann on August 19, 2016 at 2:11 am

    And I almost forgot: The Pizza Monkey Bread tastes heavenly. 😉

  9. LarsAngstmann on August 14, 2016 at 9:03 am

    Hi Gemma,
    Thank you fort this recipe. My monkey Bread is freshly out of the oven and still too hot to eat, but it smells insane. But while baking it, you netter be patient. During the process of proofing I thought that would be the hardest part: waiting two hours fort tue dough to riss. But fort people linke me who arge not patient at all, tue Banking ans cooling is definitely the hardest part. I’ve gone nuts Düring Banking: tue delicious smell and the Look of it, heavenly.
    This surely is ohne of tue best ways Pizza can come in.
    Greetings form Germany, Lars

    • Gemma Stafford on August 15, 2016 at 2:22 am

      Hi Lars,
      I am happy that you are in the kitchen, learning to bake with yeast, and learning to be patient. Cooking does require some patience, but it is a great hobby, and you get to have lovely things to eat, win win I say!
      Happy baking to you in Germany,
      Gemma 🙂

      • LarsAngstmann on August 18, 2016 at 12:37 am

        Thank you fort your kindness and your answers.
        Baking with yeast is no problem, I’m used to it. But waiting is always the hardest part, especially with that delicious things. I’ve been baking my entire lief, 16 years, and sometimes I am patient (if I want to ;)). But this monkey bread was something totally new for me, I love pizza and I wanted to know how it will turn out. For me, new recipes and patience are not a good match. I am always curious to see the result of the new recipe. But I’m always pulling myself together and wait for the time given in the Recife to ensure a good result.
        Love your Banking, Lars

        • Gemma Stafford on August 18, 2016 at 1:09 am

          I see! I am dealing with an expert! I too am impatient when trying a new recipe, but it sounds like you have the instinct to make any recipe work. Its is amazing how you learn to read a recipe and know that it is right, that is just what you are talking about, experience 🙂 Can’t trump that!
          Gemma

          • LarsAngstmann on August 19, 2016 at 2:08 am

            Oh thank you for your kind words. But ‘expert’, I don’t think so. I believe that a good recipe and love are the most important steps in baking and that they are the steps ensuring success in baking. Thanks to your recipes and your love in them, as well as my love in baking, I end up with a good result.
            Thank you for sharing your love and passion with us through your recipes and thereby giving us the opportunity to make baking for us successful and unique.
            Lars

            • Gemma Stafford on August 19, 2016 at 1:03 pm

              Hi Lars,
              I am happy that these recipes are working for you, thank yuo for yuor kind comments,
              Gemma 🙂



  10. Angelica on August 6, 2016 at 4:15 pm

    I’m in the middle of making this and realized that flour measurement in grams is wrong. It’s supposed to be 390 not 490.
    My kids are waiting for this and driving me crazy because it looks delicious.
    Let’s hope for the best.

    • Gemma Stafford on August 8, 2016 at 2:42 pm

      Hi Angelica,
      Follow the recipe, cup measurements change according to the ingredients, cornstarch will weigh lighter than flour for instance,
      Gemma 🙂

  11. Runim munir hafiez on August 4, 2016 at 2:42 am

    Wow, Gemma! This bread looks so good! But I had a question: Is this bread supposed be eaten at dinner or is it supposed to be eaten Teatime? Please do let me know.

    Love,
    Runim

    • Gemma Stafford on August 4, 2016 at 1:56 pm

      tea time mostly. It’s very filling 🙂

      • Runimo Munir hafiez on August 5, 2016 at 2:43 am

        Thanks!

  12. Pratyusha Cherukumilli on July 17, 2016 at 11:17 pm

    Hello Gemma,

    Tried Pull apart bread pizza today and it came out pretty well. My only let down was that the pizza was quite dough-y so me and my hubby could taste a lot of dough at places. I’ll learn measuring the ingredients better next time. Nevertheless, it looked yummy !

    Love
    Pratyusha

    • Gemma Stafford on July 18, 2016 at 12:48 am

      Hi Pratyusha,
      it sounds like you did not bake it for long enough, or at a high enough temperature!
      Baking is a science, you do need to pay close attention to all of the steps. Do try it again, it is good!
      Thank you for being in touch,
      Gemma 🙂

  13. Julie on July 14, 2016 at 1:18 pm

    Would I be able to use you no knead pizza dough for this recipie?

    • Gemma Stafford on July 15, 2016 at 8:51 am

      Hi Julie,
      Yes you can! you can use this for lots of recipes, it is only limited by your imagination, so experiment wit it,
      Gemma 🙂

  14. aarnwine4788 on July 14, 2016 at 10:00 am

    I will be making this very soon, looks super yummy. Can’t wait to see even more recipes like this!

    • Gemma Stafford on July 15, 2016 at 1:12 pm

      Hi there,
      That is great, it is a lovely place to start,
      Gemma 🙂

  15. Robin on July 8, 2016 at 12:38 pm

    after going over the comment, saw pizza dough can be used. thx

  16. Robin on July 8, 2016 at 12:36 pm

    can this be made with regular pizza dough?

    • Gemma Stafford on July 9, 2016 at 12:43 pm

      Hi Robin,
      this is indeed a really versatile dough. Get it right and you will be able to adapt it to all sorts of recipes, sweet and savory. Change the liquids to milk/butter etc and you will change the texture. it is really worth experimenting with this basic dough,
      Gemma 🙂

  17. Hina on July 7, 2016 at 9:33 pm

    Hi there! I don’t eat pork products, so could you recommend pizza ingredients without the pepperoni? Thanks! It looks so delicious!

    • Gemma Stafford on July 7, 2016 at 10:58 pm

      you can leave it out no problem. If you want you can add in olives or other pizza toppings you like.

      🙂

      • Hina on July 10, 2016 at 9:17 pm

        Thanks very much!

        • Gemma Stafford on July 11, 2016 at 2:30 am

          🙂 🙂

      • Toni Owens on September 29, 2016 at 12:03 am

        Shredded or diced chicken would be good.

  18. Inga on July 6, 2016 at 11:18 pm

    wonderfull recepy! But I have a question , how to bring it warm to a barbeque ? And can I warm it up after i’ve already taken it out of the oven ?

    • Gemma Stafford on July 7, 2016 at 2:41 am

      Hi Inga,
      Yes, you can take it cold to the BBQ and pop it in the oven there to refresh it. Do this on the day you bake it though. Otherwise freeze it, defrost on the BBQ day, and refresh in the oven before serving. This is always possible for breads,
      Gemma 🙂

  19. Shar on July 6, 2016 at 2:17 am

    Gemma, this is by far the easiest and the best tasting bread I’ve ever made! I just took it out of the oven an hour ago and there’s only about a quarter left (I’d rather not tell you the amount of us eating). it was really amazing and we couldnt keep our hands off of it. I’ve already got requests to make it again – and i definitely will be doing so (although, i really shouldnt be eating any more bread.) I’ll post a photo of the bread once i figure out how to! thanks for this amazingly simple recipe! i recommend your website and channel to everyone. 🙂

    • Gemma Stafford on July 6, 2016 at 7:47 am

      Hi Shar,
      Yea! this is a great recipe. When you get used to this you can change the flavors to the situation. Check out the Cinnamon Raisin bread here too. your family will love this!
      Gemma 🙂

  20. Rhea on July 4, 2016 at 4:11 am

    Hi Gemma,
    i just love all of your recipes and i have seen most of them. i just had a small doubt. Can i make this monkey bread using a normal spring form baking pan. will it work???

    Rock on gemma!!!
    Thanks..

    • Gemma Stafford on July 6, 2016 at 11:01 am

      Sure, that could work too. Let me know how it turns out 🙂

  21. J.Craig on July 3, 2016 at 11:33 am

    This was a suprise when I set it out on the patio table. No one believed how tasty it was. This was a very easy recipe and fun for my guests.

  22. Alyssa on July 3, 2016 at 10:27 am

    This looks amazing Gemma! Could I use almond milk instead if regular milk? Thanks!

    • Gemma Stafford on July 4, 2016 at 2:13 am

      Hi Alyssa,
      yes you could, it should work perfectly,
      Gemma 🙂

  23. Myameen on July 3, 2016 at 1:01 am

    Omg this looks soooooo good. I’ve made the dough and it turned out so good. Now I’m just waiting for it to rise so I can get on with the rest of the recipe. Thanks Gemma!

    • Gemma Stafford on July 3, 2016 at 6:16 am

      Hi Myameen,
      I am really happy to hear that! Well done you, I hope your family enjoy it,
      Gemma 🙂

      • Myameen on July 3, 2016 at 6:21 am

        Thanks!!

  24. Aishah on July 2, 2016 at 8:32 am

    Oh my god I have to try this its look delicious ?
    Thank u for your efforts u r the best
    I’m from Kuwait and I love all your recipes ?

    • Gemma Stafford on July 3, 2016 at 6:55 am

      Great Aisha, so nice to have you with us,
      Gemma 🙂

  25. noor on June 30, 2016 at 10:34 am

    what happens if it doesn’t rise would it still work and why has it not rised?

    • Gemma Stafford on July 1, 2016 at 4:32 pm

      Hi Noor,
      It should rise! there is no reason why this recipe will fail if the ingredients are right. Yeast is a living organism, it can go off, and die really, then it will not work. Salt, if added on top of the yeast will also cause it to fail. This is my best guess, I am sorry it did not work for you,
      Gemma 🙂

  26. Nikita Mehra on June 27, 2016 at 10:35 pm

    Hi! I wanted to ask that you said that this can be kept in fridge of you want to bake it later. Do we have to put the clean wrap on it and then store or put it right away and when want to bake let it rise till the rim and then bake?
    Thanks ?

    • Gemma Stafford on June 29, 2016 at 3:02 pm

      Yes, you can store it in the fridge with cling wrap. Before you bake it, let the dough get to room temperature and rise. Hope this helps 🙂

  27. Ruth Christiano-Masi on June 27, 2016 at 11:56 am

    Looks yummy….can this be made with store bought pizza dough

    • Gemma Stafford on June 27, 2016 at 5:08 pm

      Thanks Ruth. You sure can. That will work well 🙂

  28. Krystal-Kay on June 27, 2016 at 10:50 am

    Hi Gemma, I would like to make this 2 days before I bake it, do I put it straight into the oven from the fridge? Will I need to add baking time? I love your videos & recipes:)

    • Gemma Stafford on June 28, 2016 at 7:12 pm

      Hi Krystal,

      Thanks so much, delighted you like them.So take him out of the fridge and let him proof for 45-1 hour. Then when risen and the chill is gone off the bread then it’s bake time. 🙂

  29. Winterdawn on June 26, 2016 at 10:47 am

    We just tried this recipe with mushrooms instead of pepperoni. The dough is so fluffy, it’s unbelievable! Thank you for this amazing recipe 🙂

    • Gemma Stafford on June 26, 2016 at 11:58 am

      I’m really delighted to hear that. It also makes great dinner rolls 🙂

  30. Jahanvi on June 26, 2016 at 7:19 am

    Is there any ingredient that can be used instead of pepperoni?

    • Gemma Stafford on June 26, 2016 at 9:02 am

      sure, you can leave it out all together and add in olives, sundries tomatoes, onions, peppers anything at all. This bread will takes anything you put in.

  31. Suky on June 26, 2016 at 6:53 am

    Hi Gemma! I have tried making monkey bread before and it tastes pretty awesome. Hee hee! This is gotta be another one of those makes-people-cray-cray recipes!! I can’t wait until summer holidays and start cookin up some great stuff!
    Thanks again for the great recipe!
    P.S. How do I send you pictures of my desserts?

    • Gemma Stafford on June 28, 2016 at 8:42 pm

      Hi Suky,

      You are a Bold Baking Rock Star!!! Share your photos under the recipe by clicking ‘submit your own photos’

      Can’t wait 🙂

  32. Megan on June 25, 2016 at 3:52 pm

    Hi Gemma,

    Just wondering if you could swap out the pizza toppings for other toppings like spinach, fetta & garlic? Or do you need the sauce to help the ingredients stick together? Just loving your recipes!!

    • Gemma Stafford on June 27, 2016 at 10:14 pm

      Oh yeah you could do those things, Megan. Those are delicious ideas. How you make them stick is melted butter and garlic together in the microwave and then dip every piece in the butter and then place it in the tin. That will keep them moist and delicious 🙂

      Please share a photo when you are done. I’d love to see it 🙂

  33. Rxdavie on June 25, 2016 at 9:44 am

    I going to try it by using fire roasted tomatoes in my sauce. It gives a nice smoky element to my pizzas and pastas. I’ll put a picture up once I’ve made it. Your dough looks great by the way.

    • Gemma Stafford on June 26, 2016 at 9:37 am

      Perfect, why not add that extra flavor in there. Can’t wait to see your pictures. 🙂

      • Rxdavie on June 29, 2016 at 9:44 pm

        I just posted the picture. I used turkey pepperoni. The dough was so amazing.

        • Gemma Stafford on June 30, 2016 at 1:09 pm

          That’s great to hear 🙂

  34. Suky on June 25, 2016 at 6:28 am

    Ah, Gemma! You and your recipes…. Always exciting and delicious. Do you just make up your own recipes? I still can’t believe you made pizza in a mug. I am like, obsessed with that now. But I can’t make it until I can buy baking powder and baking soda.
    P.S. How do I send you pictures of my desserts?
    Thanks,
    Suky

    • Gemma Stafford on June 28, 2016 at 7:24 pm

      Hi Suky,

      Thanks so much, delighted you like them. I spend toooooo much time on pinterest and my favorite blogs :).
      Any of my recipes you make just go to the page that the recipe is on and below the recipe it says ‘submit a photo’ .

      I can’t wait to see the.
      Gemma.

  35. Zainab on June 25, 2016 at 5:04 am

    But the yeast needs sugar to feed on mine didnt rise at all it was a disater ?????

    • Gemma Stafford on June 25, 2016 at 8:28 am

      ok don’t worry. How was it a disaster? Did your dough look good and then you let it rise and it didn’t rise?

      Did you dough not come together at all?
      we can easily fix this so it doesn’t happen again.

      • Zainab on June 27, 2016 at 9:53 am

        Yeah it looked really good and i left it to rise but it didnt rise at all I don’t know why ,I’ve tried alot of ur recipes they’ve always turned out amazing but this went wrong I was really worried when it didn’t rise i left it for so long but no avail and since I had no choice I still baked it and it completely stuck to the pan and didn’t come out I had to dig it out with a spoon please tell me what went wrong

        • Gemma Stafford on June 29, 2016 at 3:01 pm

          Hmm, sounds like your yeast may not be good. To test it out, add some yeast to a bowl of lukewarm water. If it starts to get a little bubbly and foamy your yeast is still alive. Let me know how it goes.

          • Zainab on July 13, 2016 at 11:56 am

            Hey gemma I tried ur yeast trick it didn’t turn bubbly or foamy so I changed my brand of yeast and made it again and man it was amazing I loved it and so did everyone else still had a little problem getting it out of the pan even though I oiled it throughly

            • Gemma Stafford on July 13, 2016 at 12:58 pm

              Hi Zainab,
              That is great news, i am so happy to hear that. you can also line your pan with buttered grease-proof paper, butter the pan first then, then insert the buttered paper, it will stick to the pan, and make it easy to remove. i am happy you got this to work for you,
              Gemma 🙂



  36. cchocomint on June 25, 2016 at 4:49 am

    This is soooo gooodddd and insanely easy!! I made it without using any mixer and even substitute some of ingredients (e.g. milk with soy milk, basil with mushrooms, and pepperoni with chicken loaf) and the taste is just amazing. Thanks for easy recipe that makes anyone can bake 😀

    • Gemma Stafford on June 28, 2016 at 7:18 pm

      Thanks so much, delighted you like them. Great ideas with the substitutions 🙂

  37. Sophie on June 25, 2016 at 1:11 am

    I have my daughter, who cooks, I have copied your cup recipes , I am busy with Christian Blogs.
    will, will by HIS LOVING GRACE start cooking, sooon
    your recipes wonderful keep up the good work.

    • Gemma Stafford on June 25, 2016 at 9:05 am

      Hi Sophie,

      Thank you so much for your lovely message. I’m really delighted you like my recipes. I’m going to make this again for 4th of July 🙂

  38. Zainab on June 24, 2016 at 6:29 am

    Gemma theres no sugar how is it gonna rise

    • Gemma Stafford on June 24, 2016 at 6:55 pm

      The yeast 🙂

  39. MashalFatima on June 24, 2016 at 6:09 am

    Looks sooooo yummmmmmy my mouth is getting watery …… once again i really wanna pop into my laptop and eat it all. don’t look at me like this I won’t leave any for you….. you may make another for yourself hahaha 🙂
    Gemma believe me if I will ever come to visit you I will request you to make it for me. And offcourse I will try it and tell u how mine turned out. Thank you for another great recipe. 🙂

    • Gemma Stafford on June 24, 2016 at 6:55 pm

      I’m glad you liked this recipe! 🙂

  40. Swati Dasani on June 24, 2016 at 3:38 am

    Very simple n easy recipe. M sure gonna try this soon. In a vegetarian format though. 🙂

    • Gemma Stafford on June 24, 2016 at 6:52 pm

      Good luck and let me know how it goes. I would love to see pictures 🙂

  41. Uma on June 24, 2016 at 1:34 am

    Wow !!! Its looks delicious and sooooo yummy !!!!
    I love all your recipe ……. Can’t wait to try it …………

    • Gemma Stafford on June 24, 2016 at 6:52 pm

      Thanks so much! I’m glad you liked this recipe 🙂

  42. Eugenia on June 23, 2016 at 8:38 pm

    Hi Gemma!
    Great recipe! Is it intended to be eaten warm or can you eat it at room temperature like any normal bread?
    Thanks!

    • Gemma Stafford on June 24, 2016 at 6:47 pm

      You should eat this while it’s still warm. 🙂

  43. zesti on June 23, 2016 at 4:32 pm

    *pieces
    i would really like to try this

  44. zesti on June 23, 2016 at 4:31 pm

    can i cut it with a knife? or does it need to be pulled by hand into peices?

    • Gemma Stafford on June 23, 2016 at 9:07 pm

      Sure, you can use a knife 🙂

  45. Margaret on June 23, 2016 at 4:26 pm

    Thank you for your great recipes Gemma (Y) May i use bread flour? Thanks…

    • Gemma Stafford on June 23, 2016 at 9:06 pm

      Sure, that will work too 🙂

  46. Traci Foskett on June 23, 2016 at 10:06 am

    Oh my goodness I will be maki g this soon. Thank you for all your delish meals and awsome deserts. You rock.

    • Gemma Stafford on June 23, 2016 at 8:59 pm

      Thanks Traci 🙂

  47. Sridevi on June 23, 2016 at 9:17 am

    Oh looks sooo yummy! Definitely going to try this ?

    • Gemma Stafford on June 23, 2016 at 8:58 pm

      I’m glad you liked it. Let me know how it turns out 🙂

  48. Eugenia on June 23, 2016 at 9:03 am

    Hi Gemma,

    This is a great recipe! Just one question: is it made to be eaten while still warm or at room temperature like any other type of bread?

    Thanks!

    • Gemma Stafford on June 23, 2016 at 8:58 pm

      This is best when eaten warm 🙂

  49. Maham on June 23, 2016 at 8:58 am

    Pizzzzzaaaa!!!!!!

    OMG I LOVE PIZZA IN ANY SHAPE OR FORM. What another gr8 pizza recipe. Can’t wait to try it.

    Thanks
    🙂

  50. Janet on June 23, 2016 at 8:34 am

    Wow, Gemma, this looks delicious! I wish I could have some of the monkey bread that you were eating haha! Will definitely try this out, thanks for sharing another awesome recipe!

    • Gemma Stafford on June 23, 2016 at 8:21 pm

      Thank you, Janet! I think you’re going to love this monkey bread. Let me know how yours turns out 🙂

      • FarishtaSakib on August 3, 2016 at 4:09 am

        Hi Miss Gemma,
        I m frm Bangladesh. I hav tried lots of yr recipes n dey turned so yumm!! Lately, i made da oreo no bake cheese cake for my dad’s 61th b’day. Every1 wer soo delighted to hav it n all praise to u.Today m baking the monkey bread, n will surely share my photos.
        Thank you

        • Gemma Stafford on August 4, 2016 at 1:52 pm

          Thanks so much Farishta, I’m delighted you liked it.Keep up the great baking 🙂

          • FarishtaSakib on August 28, 2016 at 2:52 pm

            Yr welcum miss Gemma. You r a lovely person for which yr blessed to cook so well. Just looove all yr recipes. Bigg fan!

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