Parmesan, Herb, and Garlic Monkey Bread

Parmesan, Herb, and Garlic Monkey Bread

I did something really stupid yesterday. I partially blame technology but it was also user error. Basically I accidentally deleted a handful of photos I had taken of recipes I wanted to post. Poof, one mistake and they’re gone. All that time, effort, and money that had gone into making and photographing those recipes was just a waste. Yet, that wasn’t even the worst part of my day yesterday. I spent the better half of the day on the phone with my school trying to get my culinary degree graduation for this spring straightened out. To make a long and complicated story short, due to paperwork errors and confusion out of my control, graduating has become much harder than I ever anticipated. Hopefully everything will be worked out by next week, though. At least I didn’t delete the photos of this bread and at least I had some leftovers to munch on during yesterday’s series of unfortunate events.

This bread could make any day better. It is phenomenal. If you are planning on having company over in the near future, pop this bread into the oven as people arrive to your house because it smells like heaven and everyone will love you.

Recipe Rundown
Taste: AMAZING. 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.
Texture: Crisp at the edges, fluffy and soft inside with cheese everywhere. Perfection.
Ease: There is some patience required and assembly involved but nothing too hard.
Appearance: This bread looks as irresistible as it tastes.
Pros: My new favorite bread.
Cons: None.
Would I make this again? I already can’t wait to make this again.

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Parmesan, Herb, and Garlic Monkey Bread

Yield: 1 loaf

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

Directions:

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.

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12 Responses to “Parmesan, Herb, and Garlic Monkey Bread”

  1. #
    1
    Diane @ Vintage Zest — February 27, 2013 at 9:16 am

    Oh no! That’s terrible about the photos and even worse about the school mess. I know EXACTLY how it feels to have a situation out of of your hands, and just today I called in to my office to straighten out a mess of my own. Luckily, I received good news and I hope you have some of your own soon.

    I think I’m going to fall in love with this recipe, based on the picture and your description. It’s going on my list for sure!

    By the way, I finished Downton Abbey yesterday and they seriously have a way with the cliffhangers! I’m going to London for the first time this spring, and hopefully I can convince my friend to take the trip out to the castle where they film the series. :)

    Also, here’s my post of the curried red lentil soup I made from your previous recipe. So, so good!
    http://vintagezest.blogspot.com/2013/02/curried-red-lentil-soup.html

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    2
    Ellie @ Ginger Bear Kitchen — February 27, 2013 at 9:20 am

    This bread sounds fantastic and a great way to make a bad day better. Any bread with herbs and garlic gets my attention. I’ve been wanting to make a monkey bread/pull-apart bread and am definitely bookmarking this to make soon!

  3. #
    3
    Amanda — February 27, 2013 at 9:26 am

    These are so fun, Tessa! What a great spin on monkey bread. Love it!

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    4
    Caroline @ chocolate & carrots — February 27, 2013 at 12:19 pm

    What a genius idea Tessa! I just want to have an appetizer party and munch on this the entire time. :D

  5. #
    5
    Tracey — February 27, 2013 at 1:57 pm

    Ugh, that same thing has happened to me with photos and it is so frustrating! Sorry it happened to you too. But at least you had this bread, which sounds ridiculously good :)

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    Rachel @ Bakerita — February 27, 2013 at 4:41 pm

    This looks so delicious! Sorry about all of the troubles with the pictures and graduating – I can imagine that’s super frustrating. However, I’m sure it will all work out and at least you had this bread to get you through it! Definitely need to try making this.

  7. #
    7
    Mike — February 27, 2013 at 7:02 pm

    WOW, this bread looks absolutely delicious!! Just wondering, where did the “monkey” come from? I think its great :) We also incorporate monkeys in our blog posts! http://myloveforcooking.com/recipes/flying-monkey-banana-fudge-brownies/

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    8
    MsChic — February 28, 2013 at 1:47 am

    You are a geneous!
    That’s so great and I’d like to try it this weekend! Hope It can be not too bad!

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    9
    pixie — March 1, 2013 at 9:17 am

    do you think that dry thyme and rosemary would work out great too?

    • Tessa replied: — March 1st, 2013 @ 6:08 pm

      I always prefer fresh herbs but you could definitely use dried herbs in this recipe – I would halve the amount of herbs since dried herbs are more concentrated.

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    10
    Natalie — August 13, 2014 at 7:34 pm

    I’ve made this bread 3 times in the past two months. It’s really good, but I can never get the color darker on top (the bottom when it’s out of the pan). Do you turn the heat up at the end to get a darker crust?

    • Tessa replied: — August 13th, 2014 @ 10:07 pm

      No I don’t turn up the heat, though you might give that a try!

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