Cheese and Herb Monkey Bread

I’m having a hard time focusing on what this post is really about, the bread. I’m sitting here watching the news and plan to for the rest of the evening. I’m a sucker for election day, my history teacher father had a big part in that I’m sure. Let’s not forget School House Rock. I don’t think I knew other varieties besides the history volume existed until I was older… again my dad is probably partly to blame for that one. I’m not complaining. I love that little Bill.

Anyway… the bread. This bread is a recreation of another bread I made, changed up a bit and turned into something completely different. Totally makes sense…

It’s super soft bread with scattered herbs and a touch of garlic, finished off with a bunch of perfectly oozy cheese.

Make this for your Thanksgiving appetizer table or for a game day or just any day. You’ll love it whenever you make it and I promise it’ll disappear before your eyes… as it did here!

Yield: Serves 8-12

Cook Time: 35 minutes

Cheese and Herb Monkey Bread

Ingredients:

4C bread flour
1 tbsp granulated sugar
1 1/4 tsp salt
1/2 tsp dried parsley
1/2 tsp dried basil
1/2 tsp garlic powder
1 pkg rapid rise yeast
1C and 2 tbsp warm water
2 tbsp olive oil
1/4C milk
2/3C shredded Monterey Jack cheese (or a cheddar blend)
3 tbsp butter, melted

Directions:

In the bowl of a stand mixer fitted with a dough attachment, combine dry ingredients (not including the cheese). With mixer on low, slowly drizzle in water, olive oil and milk. Mix until dough pulls cleanly away from sides and bottom of bowl. Transfer to a lightly greased bowl. Cover and set aside in a warm location to rise for one hour or doubled in size.

Lightly grease a 10" bundt pan. Divide dough in half. Add slightly larger than tablespoon size balls of dough to the greased bundt pan. Cover with shredded cheese. Form remaining dough into balls, place on top of cheese. Lightly brush exposed dough with melted butter, pour remaining butter along edge of pan. Let pan sit for an additional 20-30 minutes.

Preheat oven to 350 degrees. Bake for 35 minutes. Immediately loosen sides with a rubber spatula and a small spatula or knife on the inside if necessary. Invert onto a wire rack, platter or cutting board to enjoy immediately. Serve with optional dipping sauces if desired (but totally not necessary).

Adapted from: Baked by Rachel originally from Annie Eats


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22 Responses to “Cheese and Herb Monkey Bread”

  1. #
    1
    Carrie @ Bakeaholic Mama — November 7, 2012 at 7:58 am

    Want this SOOOO bad!

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    2
    amy @ fearless homemaker — November 7, 2012 at 8:43 am

    Mmm, this sounds delicious. I’ve never made monkey bread at home + i do believe it’s time to change that!

  3. #
    3
    amanda @ fake ginger — November 7, 2012 at 9:35 am

    Cheeeeeese! I want this for breakfast!

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    4
    natalie@thesweetslife — November 7, 2012 at 10:13 am

    i loooove savory monkey bread!

  5. #
    5
    Meagan @ A Zesty Bite — November 7, 2012 at 10:22 am

    I’ve never had monkey bread but when I do make it this is the way to go!

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    6
    Alaina @ Fabtastic Eats — November 7, 2012 at 11:33 am

    I love bread. SO much! This looks perfect..ooey gooey cheese and herbs! Count me in!

  7. #
    7
    Linda | The Urban Mrs — November 7, 2012 at 12:19 pm

    Love love love – I’m so into monkey bread and I’m sure herb and cheese get along very well in this recipe. I can’t wait to try this out!

  8. #
    8
    Erin | The Law Student's Wife — November 7, 2012 at 1:14 pm

    Oh this looks like a wonderful curl up in the evening and go into a carb coma bread! Eating with your fingers never gets old, no matter how old we are!

  9. #
    9
    Lisa — November 7, 2012 at 5:41 pm

    I’ve just recently discovered Monkey Bread, and I can hardly wait to try it. So many different flavors to choose from and all of them have great things inside.

    Thanks for sharing!!

  10. #
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    Julie @ Table for Two — November 7, 2012 at 8:38 pm

    love the cheese throughout this monkey bread! i haven’t made monkey bread yet – quite frankly, it’s one of the things i’m afraid of making because i’m afraid it won’t turn out – even though it seems impossible that it wouldn’t, lol

  11. #
    11
    Meghan — November 7, 2012 at 10:12 pm

    This looks like cheesy perfection! I’ve never made monkey bread and I think it’s time to change that!

  12. #
    12
    Jen @ Savory Simple — November 8, 2012 at 7:33 am

    YES to this!

  13. #
    13
    Elizabeth@ Food Ramblings — November 8, 2012 at 9:28 am

    that melted cheese is caling my name!

  14. #
    14
    Rachael {SimplyFreshCooking} — November 8, 2012 at 10:58 am

    Bread + Cheese = Heaven

    Looks so good! I would not stop if I had this in front of me!

  15. #
    15
    Averie @ Averie Cooks — November 8, 2012 at 1:33 pm

    This is soooo good looking! The doughy layer, the pully-aparty-ness, it’s a masterpiece, Rachel!

  16. #
    16
    Paula — November 8, 2012 at 5:42 pm

    I’ve made herb and garlic rolls before but never a herb and garlic monkey bread. What a great idea! It looks like it won’t last around your place too long :)

    • Rachel — November 9th, 2012 @ 7:11 am

      It didn’t last long at all. Once the whole family was up from naps or home, it was only a matter of an hour or so before it had vanished.

  17. #
    17
    Carlas Confections — November 9, 2012 at 3:15 pm

    Oh man! I love this savory rendition of monkey bread! It looks so amazing :D

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    18
    nicole @ I am a Honey Bee — November 9, 2012 at 4:48 pm

    I love all forms of monkey bread. We tend to make this for lazy weekends in front of the tv watching sports or movies. I use pilsbury rolls to make it super fast.

    • Rachel — November 9th, 2012 @ 4:49 pm

      Cheater cheater lol ;) I promise this is worlds better than store bought.

  19. #
    19
    Maria @ Box of Stolen Socks — November 11, 2012 at 10:05 am

    Rachel!! You are killing me with this bread!!!!

  20. #
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    Katrina @ In Katrina's Kitchen — November 14, 2012 at 12:44 pm

    Carbs win at life.

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