Cheese Monkey Bread
Ingredients
1 pkg. dry yeast
1/4 c. warm water
1 Tbs. sugar
1 c. milk
1c. butter, divided
1 tsp. salt
3 eggs, beaten
3 to 4 c. flour
3/4 shredded Sharp cheddar cheese
Directions
Grease a 10-inch ring mold, or use two, 8 1/2 x 4 1/2 loaf pans.
In a large bowl, combine yeast, warm water and sugar. Stir to combine. Allow to sit for 8 to 10 minutes for the yeast to bloom.
In a small saucepan, heat milk, 1/2 cup butter, and salt over low heat to scald. Do not allow the mixture to boil or your milk will curdle. Set aside to cool until it is at least 110° or lower, otherwise you kill the yeast.
Add to the yeast mixture along with eggs, and 1 cup flour. Beat well with a wooden spoon.
Add the rest of the flour and the shredded cheese. Knead the dough on a lightly floured surface, until it is smooth and elastic. This can take 8 to 10 minutes. The dough should be soft and just slightly sticky.
Place dough into a lightly greased bowl and turn the dough over to grease the top. (I use the same bowl that the dough was made in.) Cover the top of the bowl with a towel or plastic wrap and place in a warm location until doubled in size, about 1 to 2 hours.
Melt the other 1/2 cup butter over low heat. Set aside while you prepare the dough.
Divide dough in half. Roll each portion out into a 1/2-inch thick rectangle on a lightly floured surface. Cut the dough into 3-inch diamond shapes.
Dip each bread diamond into the melted butter. Place the buttered dough diamond into the ring mold, overlapping the diamond points. Continue layering the dough diamonds until you have about 3 layers of dough, and the pan three-quarters full. Do not fill the pan any more than that, or the layers of dough will push out the top layer into your oven.
Place in a warm location and let rise until doubled in size.
Bake at 375° for 30 minutes, or until lightly browned.
Invert the ring pan over a plate to serve. Can serve with more melted butter, garlic butter or Parmesan cheese.
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