Gruyère, Rosemary, and Honey Monkey Bread

Monday , 11, November 2013 Leave a comment


Sweet or Savory?


18 tbsp. unsalted butter, plus more for greasing
4 cups flour, plus more for dusting
1½ cups grated Gruyère cheese
1 tbsp. finely chopped rosemary
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 cup milk
¼ cup sugar
2 (¼-oz.) packages active dry yeast
1 cup honey


1. Grease a 10″ bundt pan with butter and dust with flour; set aside. Whisk flour, cheese, rosemary, salt, and pepper in a bowl; set aside. Heat 2 tbsp. butter with milk and ⅓ cup water in a 1-qt. saucepan over medium-high heat until an instant-read thermometer reads 115°. Transfer to the bowl of a stand mixer fitted with a hook attachment. Stir in sugar and yeast; let sit until foamy, about 10 minutes. With the motor running, slowly add dry ingredients; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.

2. Melt remaining butter in a 2-qt. saucepan; whisk in honey and set aside.

3. Heat oven to 350°. On a lightly floured surface, pat dough out into an 8″ square about 1″ thick. Cut dough into 1-inch pieces and fit snugly into prepared bundt pan. Pour butter mixture evenly over dough; bake until golden and a toothpick inserted in the middle of the bread comes out clean, about 35 minutes. Let cool slightly before serving.

Recipe courtesy

Gruyère, Rosemary, and Honey Monkey Bread


Please give us your valuable comment

Your email address will not be published. Required fields are marked *