Quick Herb And Cheese Monkey Bread Food

HERB AND CHEESE MONKEY BREAD

Steps:

• For dough: In a medium bowl, combine 2 cups warm water, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, stir together flour and salt. Add yeast mixture and melted butter, and beat at low speed just until combined. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 4 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour.
• On a lightly floured surface, turn out dough. Punch dough down, and gently shape into a ball. Cover and let rest for 10 minutes. Using kitchen shears, snip dough into 1-inch (25-gram) pieces. Shape into 48 dough balls.
• Preheat oven to 325°F. Spray a 15-cup tube pan with baking spray with flour.
• For topping: In a medium bowl, combine green onion, parsley, and dill. With your thumb, create a hole in the center of 12 pieces of dough. Spoon a heaping teaspoon of cream cheese into each hole, pressing dough edges together to seal. Dip filled dough balls in ½ cup (113 grams) melted butter, and roll in herb mixture.
• In a small bowl, combine Parmesan, garlic salt, and garlic powder. Dip another 12 dough balls in same melted butter, and roll in Parmesan mixture.
• In another small bowl, combine Cheddar and sesame seeds. Dip another 12 dough balls in melted butter, and roll in Cheddar mixture.
• Dip remaining 12 dough balls in melted butter, and roll in poppy seeds.
• Place dough balls in prepared pan, alternating flavor types, and pour remaining ¼ cup (57 grams) melted butter over dough.
• Bake until a thermometer inserted near center registers 190°F, 50 to 55 minutes, loosely covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 30 minutes. Remove from pan, and serve warm.

HERBED MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.
• In a small bowl, combine cheese and Italian seasoning.
• Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.
• Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.

QUICK HERB AND CHEESE MONKEY BREAD

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a bundt or tube pan lightly with cooking spray.Toss the Parmesan, oregano, garlic, rosemary and thyme in a small bowl until well mixed. Roll each biscuit half into a ball. Put 8 of the balls in a medium bowl and drizzle with 2 tablespoons of the oil, tossing until well coated. Transfer each ball to the Parmesan mixture to coat, then place in the prepared pan. Working in batches of 8, repeat with the remaining dough balls, overlapping in the pan as necessary.Bake until the dough is puffed and browned, about 50 minutes; check halfway through the baking time and tent with foil if the bread is browning too quickly.Let the bread cool 10 minutes. Loosen the bread from the sides of the pan with a thin spatula. Invert the pan onto a baking sheet, then flip the bread (decorative-side up) onto a serving plate.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

HERB & CHEESE QUICK BREAD

Steps:

• Combine dry ingredients.
• Cut in margarine or butter.
• Combine cheese, egg, yogurt and milk, and add to other ingredients.
• Dump into a round or square 9-inch pan, sprinkle with poppy seeds.
• Bake at 350°F for 30-45 minutes, or until a knife inserted in the center comes out clean.

HERB MONKEY BREAD

Steps:

• Cut each biscuit in half.
• Combine all other ingredients and mix well.
• Dip each biscuit piece and coat well.
• Layer biscuits in a 12-cup bundt pan.
• Cover and refrigerate overnight.
• Bake at 350°F for 25 minutes or until golden brown.