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Lawrence D. Smith

Herbed Garlic Monkey Bread

Soft, cheesy pull-apart bread made from homemade yeast dough, stuffed with mozzarella, coated in garlic-herb butter, layered with Parmesan, and baked until beautifully golden.
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Prep Time 30 minutes
Cook Time 35 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 35 minutes
Servings: 8
Course: Appetizer, Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1½ cups warm water
  • 2¼ teaspoons active dry yeast
  • 1 tablespoon honey
  • ¼ cup olive oil
  • ½ teaspoon salt
  • 3½ –4 cups all-purpose flour
Filling & Assembly
  • 4 ounces mozzarella cheese cut into ½-inch cubes
  • ½ cup butter
  • 2 cloves garlic minced
  • ¼ cup Parmesan cheese shredded
  • 1 teaspoon Italian seasoning

Equipment

  • Bundt pan
  • Measuring cups
  • Measuring spoons
  • Stand mixer
  • Large mixing bowl
  • Small saucepan
  • Cooling rack
  • Plastic wrap

Method
 

  1. Activate the Yeast: Measure the warm water into the mixing bowl and sprinkle the active dry yeast over it. Add the honey and stir to combine. Let the mixture stand for 10 minutes, until it becomes bubbly.
  2. Start the Dough: Add the olive oil, salt, and 1 cup of flour to the yeast mixture. Mix until the ingredients are incorporated.
  3. Add the Remaining Flour: Continue adding the flour 1 cup at a time. You may not need the entire 4 cups. When adding the final cup, begin incorporating it ¼ cup at a time, adding only as much as needed.
  4. Knead the Dough: Knead the dough for 10 minutes until it is thoroughly worked.
  5. First Rise: Lightly coat a large bowl with olive oil. Transfer the dough to the bowl and cover it with plastic wrap. Let the dough rise until doubled in size. The rising time can vary depending on the temperature of your kitchen.
  6. Prepare the Garlic Butter: Melt the butter in a small saucepan over very low heat. Add the minced garlic and Italian seasoning, then let the mixture simmer gently for 1–2 minutes. Remove from the heat and set aside.
  7. Divide the Dough: Gently punch down the risen dough, then divide it into 32 pieces. Shape each piece into a rough ball.
  8. Fill the Dough: Flatten each dough ball and place a small cube of mozzarella in the center.
  9. Seal the Cheese: Fold the dough around the mozzarella, making sure all seams are completely sealed so the cheese stays enclosed.
  10. Coat in Garlic Butter: Roll each sealed dough piece in the prepared melted garlic butter, coating it thoroughly.
  11. Layer the Bread: Grease the Bundt pan and arrange the coated dough pieces inside, layering them as you go.
  12. Add Parmesan: Sprinkle shredded Parmesan over each layer of dough.
  13. Second Rise: Allow the assembled bread to rise again before baking.
  14. Bake the Bread: Preheat the oven to 375°F. Bake the monkey bread for 35–40 minutes, until baked through and golden.
  15. Cool Before Inverting: Let the baked bread cool in the Bundt pan for 10 minutes.
  16. Release the Bread: Place the Bundt pan over a cooling rack and carefully invert it to release the monkey bread.

Notes

  • Use water between 105–110°F to properly activate the yeast.
  • The amount of flour may vary between 3½ and 4 cups, so add the final portion gradually.
  • The dough should rise until it has doubled in size during the first rise.
  • Kitchen temperature can affect how quickly the dough rises.
  • Seal the dough completely around each mozzarella cube to help keep the cheese enclosed during baking.
  • Simmer the garlic and Italian seasoning in the butter over very low heat for 1–2 minutes.
  • Make sure the oven is fully preheated to 375°F before baking.
  • Allow the finished bread to cool for 10 minutes before inverting the Bundt pan.