Name: Herb and Cheese Monkey Bread
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 10 to 12 servings
Ingredients: 1 cup (250 ml) olive oil; 3 tbsp parsley leaves, finely chopped; 3 tbsp chives, finely chopped; 2 tsp rosemary leaves, finely chopped; 2 garlic cloves, finely grated; 3 cups (450 g) unbleached all-purpose flour; 3 tbsp sugar; 2 tsp instant yeast; 2 tsp salt; 1 ¼ cups (310 ml) warm water; 6 oz (170 g) fresh mozzarella cheese, diced; Fresh Parmesan cheese, finely grated, to taste

In the bowl of a stand mixer, combine the flour, sugar, yeast and salt. Pour in the water. Using the dough hook, mix on low speed until the dough comes together. Increase the speed and knead for 5 minutes or until the dough is smooth.

With the machine running on low speed, add half of the herb oil in three additions, kneading the dough between each addition, until the oil has been completely absorbed and the dough is once again smooth. Set the remaining herb oil aside. Increase the speed and knead for 3 minutes. Shape the dough into a ball and place in a clean, lightly oiled bowl. Cover the bowl with plastic wrap. Let rise in a warm, humid spot for 1 hour or until the dough has doubled in volume.

Meanwhile, generously oil a 12-cup (3 litre) Bundt pan.

Remove the dough from the bowl and cut into about 40 pieces of various sizes. Insert one or two pieces of mozzarella into each piece of dough, depending on its size. Without overworking the dough, gently shape each piece into a ball using the palm of your hand, making sure to seal in the cheese.

Dip the balls of dough into the remaining herb oil to coat well. Place the balls in the Bundt pan as you go. Pour any remaining herb oil over the balls of dough in the pan. Cover with plastic wrap and let rest in a warm, humid spot for 45 minutes or in the refrigerator for 8 hours or overnight (see note).

With the rack in the middle position, preheat the oven to 350°F (180°C).

Remove the plastic wrap and bake for 40 minutes for a dark pan or 45 minutes for a pale pan, or until the bread is golden. Remove from the oven and immediately turn the pan over onto a baking sheet. Let rest for 5 minutes before removing the Bundt pan. Let cool for 15 minutes or until completely cooled. Cover in plastic wrap and freeze at this point, if desired (see note). Sprinkle with Parmesan. Place on a serving plate. Serve warm or cold as an appetizer.

Herb and Cheese Monkey Bread

Categories

Ingredients

Herb Oil

Brioche Dough

Preparation

Herb Oil

Brioche Dough

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Instant Yeast 6 packets of 8 g