Parmesan, Herb, and Garlic Monkey Bread

Yield: 1 loaf

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...

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

  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. πŸ™‚

    Also, here’s my post of the curried red lentil soup I made from your previous recipe. So, so good!

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

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

  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. πŸ˜€

  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 πŸ™‚

  6. #
    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. #
    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 πŸ™‚ We also incorporate monkeys in our blog posts!

  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!

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

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

    • #
      Tessa — March 1, 2013 at 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.

  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 — August 13, 2014 at 10:07 pm

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

  11. #
    NP — January 17, 2016 at 5:30 pm

    Is there any other kind of pan I can use if I don’t have a bundt pan? Maybe a bread loaf pan? Or a 9 x 13?

  12. #
    Julia — June 8, 2017 at 6:22 am

    Yummmm these look delicious. Whats the weight of a pack of yeast?

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