Cheesy Bacon Monkey Bread

Indulge in pure comfort food bliss with this mouthwatering monkey bread. We’ve taken a classic treat and elevated it with fluffy milk dough, a generous portion of creamy Bongards® Cheddar Monterey Jack Feather Shred, crispy bacon, and a sprinkle of green onions. Enjoy every bite dipped in homemade buttermilk ranch or marinara sauce. It’s the ultimate guilty pleasure!

INGREDIENTS

  • 10.5 oz. lukewarm milk (2% or higher)
  • 1 packet instant yeast
  • 3 oz. melted butter + 3 Tbsp. melted butter
  • 17 oz. bread flour
  • 1 Lb. bacon, cooked and diced
  • 10 oz. Bongards® Cheddar Monterey Jack Feather Shred
  • 3 green onions, thinly sliced
  • 12 oz. sausage gravy (see secondary recipe)
  • Flour for dusting
  • Buttermilk ranch for dipping (see secondary recipe)
  • Marinara sauce for dipping (see secondary recipe)

PREPARATION

  1. Add milk, yeast, 3 oz. butter, and bread flour to bowl of a stand mixer fitted with dough hook; mix on low until well combined, scraping edges of bowl as needed.
  2. Continue mixing on low for 5-6 minutes.
  3. Cover bowl and let dough rest until doubled in size, about 1 hour.
  4. In large skillet over medium heat, fry bacon until extra crispy, reserving 1/4 C. of bacon fat.
  5. Let bacon cool on paper towel.
  6. Once cool, finely chop bacon.
  7. Preheat oven to 350 degrees F.
  8. Grease 9 or 10-inch bundt pan.
  9. Sprinkly 1/4 C. cheese and a few tablespoons of bacon into bottom of bundt pan.
  10. Punch down dough to deflate; take half of dough and form into 1 oz. balls, dipping each one into reserved bacon fat before placing into the bottom of the bundt pan, leaving about 1″ space between each dough ball.
  11. Sprinkle dough balls with 1-1/4 C. cheese, half the green onions, and half of remaining bacon.
  12. Form remaining dough into 1 oz. balls, dip in remaining bacon fat, place on top of first dough layer in bundt pan.
  13. Sprinkle dough balls with remaining cheese, green onions, and bacon.
  14. Place bundt pan on baking sheet, bake for 35-40 minutes or until golden brown and cheese is melted and bubbly on top.
  15. Let cool 5-10 minutes; run knife around edges of bread in pan, inverting it onto serving plate.
  16. Serve with buttermilk ranch, marinara sauce, sour cream, or blue cheese dressing.

Secondary Recipes

Buttermilk Ranch

INGREDIENTS
  • 1 pack buttermilk ranch “restaurant style” seasoning packet
  • 1 C. mayonnaise
  • 1 C. sour cream
  • 1 C. buttermilk
  • 1 Tbsp. dijon mustard
  • 1 tsp. granulated garlic
PREPARATION
  1. Place all ingredients in large mixing bowl; mix until well combined.
  2. Store in mason jar or other airtight container in refrigerator until ready to use; best if made a day ahead of time.

Marinara Sauce

INGREDIENTS
  • 1/4 C. extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • 1 – 28-oz. can whole tomatoes
  • 1 tsp. granulated sugar
  • 1-1/2 tsp. dried oregano
  • Salt, to taste
PREPARATION
  1. Heat oil in large saucepan over medium heat.
  2. Add garlic and red pepper flakes; saute until soft and fragrant, about 2 minutes.
  3. Squeeze and mash tomatoes until mostly smooth, then add to saucepan.
  4. Add sugar and oregano; cover, bring to a simmer, and cook, stirring occasionally, about 10 minutes.
  5. Season with a pinch of salt, if desired.
  6. Set aside until ready to use, or store in airtight container in refrigerator.