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

Soft and airy bread with scattered herbs and a touch of garlic, finished off with a layer of oozing cheese


  • 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


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