Total time: 2.5 hours. Makes 1 large loaf.
- 2 cups of warm water
- 1 tbsp active dry yeast
- 1 tbsp sugar
- 0.5 tbsp sea salt
- 2/3 cup chopped sundried tomatoes in oil
- 1 tbsp Italian seasoning
- 630 g (22.2 oz) bread flour
- 1 tbsp olive oil
- 1 large egg
- 1 cup Shredded 4 State Cheddar Cheese
- shredded parmesan
Activate the yeast in the warm water together with the sugar for a few minutes. Add sea salt, sundried tomatoes, italian seasoning and bread flour. Knead to a dough (should remain a little sticky, but not unmanageable). Let the dough rest in its bowl for five minutes, then mix in the olive oil. Let the dough rise until doubled, about 1 hour.
Make this next time your having an Italian themed dinner.
Tip out the dough on a lightly floured working bench. Stretch it out a little and place the egg and the shredded cheese in the middle. Fold the sides over the cheese and egg, so they’re no longer visible. Take a dough cutter and start chopping the dough in little pieces. The egg and the cheese will make it into a gooey mass. When done, place the pieces in a greased 9” spring form pan. Let rise 30 minutes.
Preheat the oven to 350°F. Sprinkle some (or lots of) parmesan cheese on top of the monkey bread and bake for 1 hour.
Let cool in the spring form pan for about 10 minutes. Then take it out of the form and let cool on a rack.
Looks kind of cool, cutting it like a cake, don’t you think? But it’s not sweet, I promise.
This post has been submitted to YeastSpotting.