If you would like a sensational bread recipe for your holiday table I highly recommend this savory monkey bread from scratch. It’s cheesy and herby with a light and fluffy texture on the inside and a crispy, cheesy texture on the outside.
This is the one recipe that you will need to make the day-of serving, but because it’s so good I always make time for it! Just make sure you plan ahead to allow for rising!
For a slightly less time-consuming bread recipe, try my Focaccia Bread with Carmelized Shallots and Thyme. The focaccia also makes for great sandwich bread the next day for your leftover turkey sandwiches.
Watch How to Make My Savory Monkey Bread Below!
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There’s no need to buy those pre-made biscuits in a can to make monkey bread! You can make your dough from scratch and it will taste 10x better! Making your monkey dough from scratch also allows you the ability to infuse it with a selection of wonderful herbs, giving this rich bread a fresh finish.
What are the Ingredients for Savory Monkey Bread?
You’ll make a simple dough out of all-purpose flour, a packet of yeast, salt, and warm water. Then you’ll add your herbs and once risen cut it into 16 dough balls. Then you’ll add the butter, garlic, and cheese.
Step 1: Make the Dough
You’ll first begin by adding all-purpose flour, a packet of active dry yeast, and salt to a large bowl. Then, I like to add a combination of my favorite fresh Thanksgiving herbs such as dill, Italian parsley, chives, and sage.
For a bread that doesn’t need yeast, try my Sweet Potato Biscuits with Sage. Another fantastic bread recipe for Thanksgiving!
You’ll want to mince the herbs up and add them to the bowl.
Whisk the herbs in until they are combined with the flour and then you’ll add warm water and stir until a sticky dough forms.
Take the dough out and knead for about 20 turns, adding more flour as you handle the dough, this will make it easier to work with, as it becomes less sticky. About half-way through the kneading, add in the melted butter, and continue kneading for another 10 turns or so.
How do you know when your dough is kneaded enough?
The dough is kneaded enough when the dough is smooth and will hold its shape. It should be a little tacky to the touch but not overly sticky. If the dough isn’t kneaded enough, it won’t rise properly and you will be left with a dense, thick brick of monkey bread. So do take your time with it!
Then, you’ll grease the sides of a large bowl with additional butter. Place the dough in the bowl and cover. Allow the dough to sit and rise for about two hours.
After the dough has risen, you will see it has doubled in volume. Then, it’s time to create your “monkey bread” assembly station.
Why is it called “monkey bread”?
The idea behind “monkey bread” came from the way we pull and pick apart the bread with our fingers, just as a monkey would. Funny but true!
Step 2: Assemble the Monkey Bread
In a small bowl, add the melted butter and garlic. In another bowl, add the Italian blend cheese.
Place your dough on a nicely floured surface. Cut in half, then quarters and then quarter once more. You will have 16 dough balls in total. Now your monkey bread assembly station is ready to go!
Take each dough ball and dip it in the garlic butter and cheese and then place it in a bundt pan.
TIP: It really helps to spray your bundt pan well with baking spray, don’t just grease with butter. We’re talking baked-on cheese people! You’ll need the extra assurance your bread will come out of the pan (even if it’s a non-stick pan) and I find you only get this with baking spray! (These links go to Amazon where I am compensated on products sold at no cost to the consumer)
Once your dough balls have been formed and dipped in garlic butter and rolled in cheese, cover and let it rise for another 30 minutes.
Then, place uncovered in a 375F (190C) degree oven for about 30 minutes.
Once your savory monkey bread is baked, loosen the sides with a sharp knife, and flip upside down, it will resemble a mass of cheesy garlic bread.
But I find for a Savory Monkey Bread Recipe, the bread is prettier when flipped right side up.
You can then garnish your bread with some fresh herbs and let your guests dig in!
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- 3 ½ cups (420g) all-purpose flour
- 2 ¼ tsp (1 package) (11.25ml) dry active yeast
- 1 tsp (5ml) salt
- 2 tbsp (30ml) dill, finely chopped
- 2 tbsp (30ml) parsley, finely chopped
- 1 tbsp (15ml) chives, finely chopped
- 1 tbsp sage (15ml), finely chopped
- 1 ½ cups (350ml) warm water (between 110-115F (37C-46C)
- 2 tbsp (30 ml) butter, melted
For Dipping and Rolling:
- 2 cups (120g) Italian Blend Cheese
- 4 tbsp (60g) butter, melted
- 1 clove garlic, minced
- Whisk together the flour, yeast, salt, and herbs. Then add water and slowly mix into a dough, and then into a ball. Dough will be very sticky. Grab dough with floured hands and knead on a floured surface for 20 turns. Adding more flour if needed as kneading. Then pour 1 tbsp (15ml) of melted butter on top of dough and knead for another 10 turns.
- Place other 1 tbsp (15 ml) of butter in a clean bowl, and grease the sides of the bowl with it. Place dough inside and cover with a dry towel or plastic wrap. Set in a warm place for 2 hours to rise. It should double in volume.
- Once risen, remove the dough from the bowl and place on well-floured surface. Cut dough into quarters. Then cut each quarter, into quarters. You will have 16 pieces.
- Roll each piece into a ball, coating with flour if needed. Set aside.
- Prepare a 10-cup Bundt pan by spraying it well with baking spray, use a pastry brush to distribute it well. Set aside.
- Combine melted butter and garlic in a small bowl and set aside. Place cheese in a small bowl and set aside.
- Then dip each dough ball into the melted butter and then roll in the cheese, place in the Bundt pan. Continue process until Bundt pan is covered with one layer, and then begin a second layer on top.
- Cover and allow to rise in a warm place for 30 minutes.
- Meanwhile preheat oven to 375F (190C).
- Once dough has risen for the second-time place in oven and bake for 25-30 mins. Bread will be golden brown and puffed up.
- Allow to cool and then loosen edges with a sharp knife to release any baked-on cheese. Then release bread by placing a cooling rack on top of Bundt pan, flipping over, and then gently flip it again to place it right side up on cooling rack to cool slightly.
- To serve place on a cake stand, garnished with fresh sage or rosemary leaves. Cut into slices.
It really helps to spray your bundt pan well with baking spray, don't just grease with butter. We're talking baked-on cheese! You'll need the extra assurance your bread will come out of the pan (even if it's a non-stick pan)
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 155Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 33mgCarbohydrates: 28gFiber: 1gSugar: 0gProtein: 5g