cheesy monkey bread
cheesy, savory monkey bread
adapted from Chris Pandel’s Monkey Bread with Dill, Butter and Sea Salt. makes one loaf pan full.
2 Tbsp warm water
1 1/2 tsp active dry yeast
1 tsp sugar
2 1/4 cups flour
1/3 tsp salt
1/2 cup whole milk
1 Tbsp plus 4 Tbsp unsalted butter, melted (keep them separate)
3 Tbsp fresh parsley, chopped
3 Tbsp spring onion, chopped
2 cups grated gruyere cheese
1. mix yeast, sugar, and warm water in a small mixing bowl. set aside for ten minutes to allow yeast to proof (bubbles will form at the surface).
2. mix flour and salt in large mixing bowl. set bowl on mixer fitted with the dough hook attachment (or use a spoon and some elbow grease). with the mixer set on medium speed, slowly add the proofed yeast mixture to the dry ingredients, followed by the milk, egg, and 1 Tbsp melted butter. add 1 Tbsp of the parsley, 1 Tbsp of the onion and 1 cup of the cheese.
3. mix on medium speed just until the dough releases from the side of the bowl, about 6-to-8 minutes. knead dough together lightly with your hands. transfer dough to a lightly greased bowl, cover bowl with plastic wrap and place in a warm place. allow dough to rise for 25-30 minutes.
4. after 30 minutes, punch dough down and roll into balls, about 1 inch in diameter. mix 4 Tbsp of the melted butter with the remaining parsley, spring onion and gruyere, roll balls in the mixture, and arrange in a lightly greased loaf pans. allow loaves to rise once more in a warm spot for 30 minutes.
5. Brush loaves again with melted butter. Bake in a 375F oven for 35 minutes, brushing twice throughout the baking with any remaining melted butter. serve monkey bread hot out of the oven.