Monkey Bread

Monkey Bread


1/4 ounce active dry yeast
3/4 cup warm water
2 cups bread flour
1/2 cup all-purpose flour
2 tablespoons sugar
1 tablespoon fennel seeds (ground toasted)
1 teaspoon salt
1/4 cup salted butter (melted)
4 ounces sausage links (fresh Italian, removed from)
2 cups grated parmesan cheese
1 cup salted butter (melted)
1/4 cup chopped fresh cilantro
1/4 cup fresh parsley (chopped)
2 tablespoons chopped fresh thyme


1Mix yeast and water in small bowl. Let stand 10 minutes or until frothy.
2Combine flours, sugar, fennel and salt in Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 3 and mix 1 minute or until combined.
3Continuing on Speed 3, add yeast mixture and 1/4 cup melted butter; mix until just incorporated. Remove Flat Beater and attach Dough Hook. Turn to Speed 4 and knead 7 minutes. Place dough in large, lightly greased bowl; turn once to grease surface. Cover and let rise in warm place 2 hours or until doubled in size. Wash and dry bowl and beater.
4Add sausage, cheese, 1 cup melted butter and herbs to clean Mixer Bowl. Attach Bowl and Flat Beater to Mixer. Turn to Speed 3 and mix 3 minutes or until smooth and glossy.
5Punch down dough and shape into several ½-ounce balls. Dip each ball into sausage mixture and arrange between two lightly greased and floured 9x5-inch loaf pans. Arrange balls randomly in pan, layering again with sausage mixture. There should be enough to make a minimum of three layers. Cover and let rise in warm place 45 minutes.
6Preheat oven to 350°F. Bake 40 minutes. Remove from pan and cool on wire rack 45 minutes. Wrap and refrigerate leftovers up to 2 days.
7Chef’s Tip: Substitute ¼ cup dried Italian herbs for the combination of fresh cilantro, parsley and thyme.
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