Gruyère, Rosemary and Honey Monkey Bread
- 18 Tbsp unsalted butter
- 4 cups flour
- 1 1/2 cups grated Gruyère cheese
- 1 tbsp finely chopped rosemary
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 cup milk
- 1/3 cup water
- 1/4 cup sugar
- 2 packets (1/2 oz) active dry yeast
- 1 cup Macadamia Nut Blossom Honey
- Heat milk, water, and 2 Tbsp butter in a small saucepan over medium heat. Stir to blend butter and heat until a thermometer reads 115°F. Remove from heat and set aside. Transfer to a stand mixer with a hook attachment (or a large bowl if you are mixing and kneading by hand).
- Stir in sugar and yeast, then let sit until foamy (about 10 minutes)
- Meanwhile stir together flour, cheese, rosemary, salt, and pepper. With the mixer motor running slowly add the dry ingredients to the milk mixture and beat (or knead by hand) until dough is smooth. If using the stand mixer, transfer to a bowl and cover with plastic wrap. Set in a warm place until the dough doubles in size (about an hour)
- While waiting for the dough to rise, grease a bundt pan with butter and dust with flour, and preheat the oven to 350°F.
- Melt the remaining butter in a small saucepan, then whisk in honey until mixed. Set aside.
- On a lightly floured surface, pat dough out into an 8″ square, about 1″ thick. Cut the dough into 1″ cubes and fit (as snugly as possible) into the bundt pan. Pour the butter-honey mixture over the dough.
- Bake until golden, and a toothpick inserted into the bread comes out clean (about 35 minutes). Let cool before serving.