Cheese-Herb Monkey Bread

Cheese-Herb Monkey Bread

prep time

minutes
cook time

minute
servings
8
mini loaves

Ingredients













Cooking Instructions

1

In small bowl, mix water, yeast and sugar. Let stand 10 minutes or until bubbles form on surface.


2

In large bowl of stand mixer, mix flour and 1/2 teaspoon kosher salt. Using dough hook attachment, slowly add yeast mixture, milk, egg and 1 tablespoon of melted butter. Add mixed herbs and cheese. Mix on medium speed until dough releases from sides of bowl, 5 to 8 minutes. If dough is too dry to form a ball, add 1 to 2 tablespoons water. Remove dough from bowl and knead to form a ball. Place in lightly buttered medium bowl. Cover with plastic wrap; set in warm place. Let rise 30-45 minutes or until double.


3

Lightly butter 8 petite 4-ouncebread pans (approximately 4 1/2 x 2 1/2"). In small bowl, mix remaining 4 tablespoons butter and 2 tablespoons chopped dill. Punch down dough. Divide evenly into 8 portions. Divide each portion into 7 balls. Dip balls in butter/ herb mixture and place 7 in each pan. Cover loosely with towel. Set in warm place. Let rise 20-30 minutes or until double.


4

Heat oven to 375°F. Brush tops of loaves with melted herb butter. Sprinkle with sea salt. Bake 12 to 14 minutes or until golden brown on top, brushing twice with remaining herb butter. Serve warm with additional melted butter, dill and sea salt, if desired.


*The chef uses Wisconsin Pleasant Ridge Reserve cheese.


Ingredients













Cooking Instructions

1

In small bowl, mix water, yeast and sugar. Let stand 10 minutes or until bubbles form on surface.


2

In large bowl of stand mixer, mix flour and 1/2 teaspoon kosher salt. Using dough hook attachment, slowly add yeast mixture, milk, egg and 1 tablespoon of melted butter. Add mixed herbs and cheese. Mix on medium speed until dough releases from sides of bowl, 5 to 8 minutes. If dough is too dry to form a ball, add 1 to 2 tablespoons water. Remove dough from bowl and knead to form a ball. Place in lightly buttered medium bowl. Cover with plastic wrap; set in warm place. Let rise 30-45 minutes or until double.


3

Lightly butter 8 petite 4-ouncebread pans (approximately 4 1/2 x 2 1/2"). In small bowl, mix remaining 4 tablespoons butter and 2 tablespoons chopped dill. Punch down dough. Divide evenly into 8 portions. Divide each portion into 7 balls. Dip balls in butter/ herb mixture and place 7 in each pan. Cover loosely with towel. Set in warm place. Let rise 20-30 minutes or until double.


4

Heat oven to 375°F. Brush tops of loaves with melted herb butter. Sprinkle with sea salt. Bake 12 to 14 minutes or until golden brown on top, brushing twice with remaining herb butter. Serve warm with additional melted butter, dill and sea salt, if desired.


*The chef uses Wisconsin Pleasant Ridge Reserve cheese.


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