Herbed Monkey Bread

The perfect bread loaf for sharing. Designed to be pulled apart and packed with flavour.

Yield: Makes 24 balls (1 loaf)

Herbed Monkey Bread


  • 2¾ cups all-purpose flour, divided
  • 1 tbsp granulated sugar
  • 1 tsp instant yeast
  • 1 tsp salt
  • ½ tsp dried rosemary, crumbled
  • 1 cup warm milk (2%) (100 – 110°F)
  • 1 tbsp salted butter, softened
  • ¼ cup salted butter
  • 2 tbsp chopped fresh parsley
  • ½ tsp dried oregano, crumbled
  • 1 clove garlic, finely chopped
  • ¼ cup freshly grated parmesan cheese


  1. On low speed, combine 2½ cups flour, sugar, yeast, salt and rosemary in a stand mixer fitted with the paddle attachment. Gradually add milk and beat until a shaggy dough is formed.
  2. Switch to dough hook attachment and knead on medium speed for 3 minutes. If dough is too sticky, beat in remaining ¼ cup flour, 1 tbsp at a time, until dough is smooth. Add 1 tbsp butter and continue kneading until dough is smooth and elastic, about 5 minutes.
  3. Shape dough into a log. Cut log into 24 pieces. Roll pieces into balls and cover with plastic wrap.
  4. Melt ¼ cup butter in a small saucepan. Stir in garlic, parsley and oregano. Transfer butter mixture to a heatproof bowl and let stand for 2 minutes.
  5. Toss each dough ball with butter mixture, turning to coat, and place into a greased 8½x4½ inch loaf pan lined with parchment paper that overhangs by 2 inches. Sprinkle loaf with parmesan cheese. Cover with greased plastic wrap and let rise in a warm draft-free place until almost doubled in volume, about 1 hour.
  6. Preheat oven to 400°F.
  7. Bake, rotating pan after 15 minutes, until browned, about 30 – 35 minutes.
  8. Remove loaf from pan and cool on a cooling rack for 10 minutes.
Nutritional analysis per ½ inch slice:


84 calories, 3 g fat, 2.2 g protein, 12.1 carbohydrate, 0.5 g fibre, 133 mg sodium