Saveur.com: Daily Fare: Gruyère, Rosemary, and Honey Monkey Bread

Saveur.com: Daily Fare Latest Recipes from saveur.com

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Gruyère, Rosemary, and Honey Monkey Bread Nov 11th 2013, 14:00 Enlarge Credit: Yossy Arefi SERVES 8-10 INGREDIENTS 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 INSTRUCTIONS 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.

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