3-cheese and herb monkey bread
Ideal for get-togethers, this cheesy pull-apart loaf makes a tasty soup-dipper, too.
Note: + 1 1/4 hours standing & 5 mins cooling time
- 3 1/4 cups (485g) plain flour
- 1 tsp salt
- 2 tsp (1 sachet/7g) dried yeast
- 1 tsp caster sugar
- 1 Coles Australian Free Range Egg
- 1 cup (250ml) warm water
- 2 tbs olive oil
- 20g butter, melted
- 2 garlic cloves, crushed
- 1/2 cup (40g) finely grated parmesan
- 100g fetta, crumbled
- 2 tbs finely chopped chives
- 1 tbs finely chopped lemon thyme or thyme
- 125g brie, cut into 1cm pieces
Combine the flour, salt, yeast and sugar in a large bowl. Add the egg, water and oil and stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until the dough is smooth and elastic. Place in a greased bowl. Loosely cover and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Preheat oven to 180°C. Grease a 10cm x 20cm (base measurement) loaf pan. Lightly dust with flour. Combine the butter and garlic in a small bowl. Combine the parmesan, fetta, chives and lemon thyme or thyme in a separate bowl.
Punch down the dough. Turn onto a lightly floured surface and knead until smooth and elastic. Divide into 4 even portions. Cut 1 dough portion into 8 pieces and roll into balls. Repeat with the remaining dough portions.
Arrange 8 dough balls in the base of the prepared pan. Brush with a little butter mixture. Sprinkle with one-quarter of the fetta mixture and one-third of the brie. Continue layering with the remaining dough balls, butter mixture, fetta mixture and brie, finishing with fetta mixture. Set aside in a warm, draught-free place or 15 mins to rise.
Bake for 30-35 mins or until bread is golden brown and cooked through. Set aside in the pan for 5 mins to cool before transferring to a serving plate. Serve warm or at room temperature.