Cheesy Herbed Monkey Bread

Cheesy Herbed Monkey Bread 3
So I’ve been a really lame food blogger again and I’m really sorry. My only excuse is that I’ve been using all my free time to work on a quilt for the little cupcake. And now that the warm weather has finally hit, it’s really hard to stay inside and sit on the computer.
Cheesy Herbed Monkey Bread 1

I don’t know why I don’t just go sit on our patio swing and write…that sounds like a much better idea. Enjoy the weather and be productive. I promise I’ll be better.

While I’m off topic (I know you all come here for the food so sorry again if you don’t care – just skip below the picture for the food), I’m officially 20 weeks along! It’s hard to believe I’m halfway done!

My big ultrasound is next week and we are still strong on not finding out the gender. We are still convinced it’s a girl though and let’s hope it is because we cannot agree on a boy name. But now, onto the food.

I can’t get enough of freshly baked bread these days! There is just no comparison to the store-bought version. This baby must be a girl since I am loving the carbs this time around. Because of my recent addiction, I have been finding any excuse to bake up bread just about every week for the past few months!

Cheesy Herbed Monkey Bread 4

This delicious cheesy herbed monkey bread was made to go alongside spaghetti which was just perfect. I smothered my pasta a bit more than usual with sauce so that I could sop up all the extra with these little nuggets of buttery bread.

I would probably eat this bread every day if carbs didn’t like to stick around my hips so much. It was incredibly tender, light and delicious. And I have to tell you, I usually like the middle pieces of breads since they are softer and more doughy but with this recipe I loved the outside pieces. The parmesan got a little browned and crispy but the bread with still light and fluffy, the perfect combination.

Cheesy Herbed Monkey Bread
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  1. 2 tsp. active dry yeast
  2. 1 1/3 cups barely warm water
  3. 2 Tbsp. extra-virgin olive oil
  4. 2 tsp. salt
  5. 3 1/2 cups all purpose (or bread) flour
  6. 1/4 cup butter, melted
  7. 1 Tbsp. dried parsley flakes
  8. 1 Tbsp. dried basil
  9. 2 cloves garlic, minced
  10. 3/4 cup freshly grated Parmesan cheese
  1. Mix together the water and yeast in the bowl of a stand mixer. Let stand for 5 minutes or until it's foamy. Stir in the olive oil, salt and flour and mix with dough hook attachment. Knead for 5 minutes in the mixer until the dough is elastic and it no longer sticks to the sides of the bowl. If kneading by hand, place on a flour surface and knead for 7-10 minutes. Place in a large bowl coated with non-stick spray, turn to coat other side then cover with a kitchen towel. Let rise in a warm place until doubled in size (about 1 1/2 - 2 hours).
  2. Once dough has doubled, combine the melted butter, parsley, basil and garlic.
  3. Punch down the dough and rip off small pieces about the size of a medium spoon. Roll them in the butter mixture then place in a bundt pan coated with non-stick spray. Continue until you have one layer of dough balls. Sprinkle with 1/4 cup Parmesan cheese. Continue the process until you have three layers of dough and cheese. Cover with a towel and let rise again for about 30 minutes.
  4. Bake at 350 degrees F for 25-30 minutes, or until golden brown.
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