The term “monkey bread” was first used in Southern California in the 1940s. Most commonly known as “pull-apart bread,” it refers to a rich bread formed into separate pieces of yeast dough. Ours is a savory twist on the classically sweet crowd pleaser with four different flavors all baked into the same loaf. Your crew can pick around to eat their favorite or mix and match bites of all of them.
Herb and Cheese Monkey Bread
Makes 1 (10-inch) bread
- 2 cups warm water (105°F to 110°F)
- ¼ cup (50 grams) granulated sugar
- 2 (0.25-ounce) packages (14 grams) active dry yeast
- 5 cups (625 grams) all-purpose flour
- 1 tablespoon (9 grams) kosher salt
- ¼ cup (57 grams) unsalted butter, melted
- ½ cup chopped green onion
- ¼ cup chopped fresh parsley
- 3 tablespoons chopped fresh dill
- ⅓ cup whipped cream cheese
- ¾ cup (170 grams) unsalted butter, melted and divided
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon (3 grams) garlic salt
- ¼ teaspoon (.5 grams) garlic powder
- 1 cup shredded sharp Cheddar cheese
- ⅓ cup (47 grams) sesame seeds
- ¼ cup (36 grams) poppy seeds
- For dough: In a medium bowl, combine 2 cups warm water, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, stir together flour and salt. Add yeast mixture and melted butter, and beat at low speed just until combined. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 4 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour.
- On a lightly floured surface, turn out dough. Punch dough down, and gently shape into a ball. Cover and let rest for 10 minutes. Using kitchen shears, snip dough into 1-inch (25-gram) pieces. Shape into 48 dough balls.
- Preheat oven to 325°F. Spray a 15-cup tube pan with baking spray with flour.
- For topping: In a medium bowl, combine green onion, parsley, and dill. With your thumb, create a hole in the center of 12 pieces of dough. Spoon a heaping teaspoon of cream cheese into each hole, pressing dough edges together to seal. Dip filled dough balls in ½ cup (113 grams) melted butter, and roll in herb mixture.
- In a small bowl, combine Parmesan, garlic salt, and garlic powder. Dip another 12 dough balls in same melted butter, and roll in Parmesan mixture.
- In another small bowl, combine Cheddar and sesame seeds. Dip another 12 dough balls in melted butter, and roll in Cheddar mixture.
- Dip remaining 12 dough balls in melted butter, and roll in poppy seeds.
- Place dough balls in prepared pan, alternating flavor types, and pour remaining ¼ cup (57 grams) melted butter over dough.
- Bake until a thermometer inserted near center registers 190°F, 50 to 55 minutes, loosely covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 30 minutes. Remove from pan, and serve warm.
Thinking about subbing in some mustard filled (or cheese! or both!) pretzel bites. This has so many possibilities! Thanks!