Savory Monkey Bread from Scratch infused with fresh hers and dipped in garlic butter and cheese. A wonderful holiday bread recipe!
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.
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