Parmesan, Herb, and Garlic Monkey Bread
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Parmesan, Herb, and Garlic Monkey Bread
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The combination of earthy and flavorful herbs, pungent garlic, salty cheese, and the slightly sweet yet acidic marinara sauce is out of this world. The aroma alone is enough to make your mouth water.
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Ingredients
- 1 packet instant yeast
- 1 1/3 cups room temperature water
- 2 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 3 1/2 cups all-purpose flour
- 1/4 cup unsalted butter, melted
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh rosemary leaves
- 2 cloves garlic, minced
- 1/4 cup freshly grated Parmesan cheese
- Marinara sauce, for serving
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Instructions
- In the bowl of a stand mixer fitted with the dough hook combine the yeast, water, olive oil, and salt. Add the flour and mix on low speed until the flour is moistened. Increase speed to medium and knead the dough until it is elastic, 5 to 6 minutes. The dough may be slightly sticky. Alternatively, knead by hand on a floured work surface until elastic, 7 to 10 minutes. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.
- In a small bowl, combine the melted butter, thyme, rosemary, and garlic.
- Punch down the dough. Tear off small pieces of dough, roll into balls, dip into butter mixture, and place in the bottom of a bundt pan. Repeat the process until there is one layer of dough covering the bottom of the pan. Sprinkle the dough with a 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with plastic wrap and let the dough rise again until doubled in size, about 30 minutes.
- Preheat the oven to 350°F. Bake for 25 to 30 minutes, or until the bread is golden brown. Serve hot with marinara sauce.
Notes
- From The Pastry Affair
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