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
- 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.
- Continue mixing on low for 5-6 minutes.
- Cover bowl and let dough rest until doubled in size, about 1 hour.
- In large skillet over medium heat, fry bacon until extra crispy, reserving 1/4 C. of bacon fat.
- Let bacon cool on paper towel.
- Once cool, finely chop bacon.
- Preheat oven to 350 degrees F.
- Grease 9 or 10-inch bundt pan.
- Sprinkly 1/4 C. cheese and a few tablespoons of bacon into bottom of bundt pan.
- 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.
- Sprinkle dough balls with 1-1/4 C. cheese, half the green onions, and half of remaining bacon.
- Form remaining dough into 1 oz. balls, dip in remaining bacon fat, place on top of first dough layer in bundt pan.
- Sprinkle dough balls with remaining cheese, green onions, and bacon.
- Place bundt pan on baking sheet, bake for 35-40 minutes or until golden brown and cheese is melted and bubbly on top.
- Let cool 5-10 minutes; run knife around edges of bread in pan, inverting it onto serving plate.
- 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
- Place all ingredients in large mixing bowl; mix until well combined.
- 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
- Heat oil in large saucepan over medium heat.
- Add garlic and red pepper flakes; saute until soft and fragrant, about 2 minutes.
- Squeeze and mash tomatoes until mostly smooth, then add to saucepan.
- Add sugar and oregano; cover, bring to a simmer, and cook, stirring occasionally, about 10 minutes.
- Season with a pinch of salt, if desired.
- Set aside until ready to use, or store in airtight container in refrigerator.