Spinach and artichoke dip with brioche monkey bread

Whisk bread flour, sugar, kosher salt and instant yeast in a stand mixer bowl.

Combine the milk and water and microwave in 10 second bursts to almost exactly 85 degrees, then add to the dry and mix with a dough hook to a shaggy dough with no dry pockets.

Add the room temperature butter a piece at a time, fully incorporating each; five to seven minutes, then keep kneading until smooth, bouncy and passing the windowpane test.

Roll into a tight tall ball, return to the lightly greased bowl, cover loosely and rest at room temperature 45 minutes to an hour and a half until grown by about 50 percent.

Generously butter a 12-inch cast iron skillet, bottom and sides.

Melt the butter cubes in a small saute pan with a dusting of garlic and onion powder.

Knock the air out of the dough, cut it into three segments, stretch each into a long thin rope and cut into ping-pong-ball-sized pieces, rolling each into a tight taut ball.

Dip each piece in the garlic butter and stack them in a ring around the outside of the skillet, then a second ring on top.

Cover with buttered plastic wrap and rise at room temperature about 45 minutes to an hour and a half, again to about 50 percent.

Cut the marinated artichokes into bite-sized pieces; grate the Monterey Jack and Parmesan and mix them.

For the mayo, combine egg, half a small garlic clove, a pinch of salt and Dijon in a narrow cup and immersion blend smooth.

Stream neutral oil down the side of the cup, blend at the bottom until a thick mayo forms, then pulse slowly upward.

Heat the frozen spinach in a saute pan with butter and a splash of water until thawed and soft.

Turn up the heat, saute the spinach with the crushed garlic, add the artichokes and saute two to three minutes.

Kill the heat and fold in the cubed room temperature cream cheese to temper it.

Add the mayo and most of the grated cheese, reserving some for the top, and fold together; season with salt and pepper.

Bake the bread alone in a preheated 350F oven about 20 minutes, rotating halfway.

Spoon the dip into the centre, smooth it into an even layer and top with the reserved cheese; Parmesan alone is better, since the Monterey Jack forms a crust that is hard to dip through.

Back into the 350F oven 15 to 20 minutes until the bread is deeply golden and the dip is bubbly.

Melt the butter cube with grated fresh garlic in a small saute pan until fragrant, then take off the heat.

Stir the chopped parsley into the butter, brush the rolls and sprinkle with flaky salt before the butter is absorbed.