Cheese and Herb Monkey Bread
Ingredients
4 C bread flour
1 tbsp granulated sugar
1 1/4 tsp salt
1/2 tsp dried parsley
1/2 tsp dried basil
1/2 tsp garlic powder
2 1/4 tsp rapid rise yeast
1 C and 2 tbsp warm water
2 tbsp olive oil
1/4 C milk
2/3 C shredded Monterey Jack cheese, or a cheddar blend
3 tbsp unsalted butter, melted
Directions
In the bowl of a stand mixer fitted with a dough attachment, combine dry ingredients (not including the cheese). With mixer on low, slowly drizzle in water, olive oil and milk. Mix until dough pulls cleanly away from sides and bottom of bowl. Transfer to a lightly greased bowl. Cover and set aside in a warm location to rise for one hour or doubled in size.
Lightly grease a 10″ bundt pan. Divide dough in half. Add slightly larger than tablespoon size balls of dough to the greased bundt pan. Cover with shredded cheese. Form remaining dough into balls, place on top of cheese. Lightly brush exposed dough with melted butter, pour remaining butter along edge of pan. Let pan sit for an additional 20-30 minutes.
Preheat oven to 350F°. Bake for 35 minutes. Immediately loosen sides with a rubber spatula and a small spatula or knife on the inside if necessary. Invert onto a wire rack, platter or cutting board to enjoy immediately. Serve with optional dipping sauces if desired (but totally not necessary).
