Monkey bread sounds funny and I don't know why this pull-apart bread is called such. Most recipes I've seen are sweet, usually with sticky gooey cinnamon sugar and butter coating . Although I love sweet bread, I wasn't feeling it and opted for a savory one. I added cubed sharp cheddar cheese in the dough and as topping. The rolls are very soft and fluffy and great to munch on anytime of the day. I can easily go ape over this bread.🐵
Cheddar Cheese Monkey Bread
Cheddar Cheese Monkey Bread
3½ cups bread flour
½ tablespoon instant yeast
1 tablespoon sugar
½ tablespoon kosher salt
¼ cup powdered milk
½ teaspoon garlic powder, optional
½ teaspoon onion powder, optional
1¼ cups water
¼ cup olive oil
1 cup cubed sharp cheddar cheese
¼ cup melted butter
¼ cup finely shredded sharp cheddar cheese
- In the bowl of a standing mixer whisk together flour, instant yeast, sugar, salt, powdered milk, and garlic and onion, if using. Stir in water and oil. With the dough hook attachment, knead on medium speed for 2 minutes, scraping sides if necessary. Increase speed to medium-high and knead for 5 minutes until dough is smooth and pliable. Transfer on the kitchen counter and knead in the cubed cheese. Transfer dough into a lightly greased container, cover with plastic wrap, and let ferment for 1 to 1½ hours.
- Lightly knead dough, divide, and shape into 1-inch balls. Dip each ball in the melted butter and roll in the remaining cheese. Place balls almost touching in a 10-inch round pan. Cover with plastic wrap and leave to rise for 45 minutes. Bake in a preheated 375° F oven for 25 minutes or until golden brown.