We always kid that we could live off bread and cheese…and you totally could with this recipe. Watch our friend and co-founder Gary monkey around in the kitchen while he uses our 2-ingredient yogurt dough in a brand new way – Cheesy Monkey Bread! Lightened Up Cheesy Monkey Bread Go to recipes By Gary Vegetarian American Breads and Muffins Cooking With GaryWe always kid that we could live off bread and cheese...and you totally could with this recipe. Watch our friend and co-founder Gary monkey around in the kitchen while he uses our 2-ingredient yogurt dough in a brand new way - Cheesy Monkey Bread! Ready In: 01:30 Level: medium Prep: 01:00 Cook: 00:30 Yields: 6-8 servings Print RecipeIngredients3 C Monterey Jack cheese1 C Parmesan cheese1/4 C cold unsalted butter1 shallot, chopped4 garlic cloves, finely chopped1/4 C finely chopped parsley1/4 tsp crushed red pepper flakes Kosher salt; freshly ground pepper1 C Stonyfield Organic Whole Milk Greek Plain Yogurt2 C self-rising flour, plus more for dusting Nonstick vegetable oil spraydirectionsStep 1 Make the dough by combining flour and yogurt on a cutting board or in a bowl. Mix with hands until a shaggy dough forms. Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting with more flour if necessary. Then place dough into fridge until cold.Step 2 Place dough in fridge for about 30 minutes. Once dough is cold, preheat oven to 375.Step 3 Cut the dough into 1-inch pieces.Step 4 In a bowl, mix the cheese, butter, parsley, red pepper flakes, shallot, salt and pepper.Step 5 Take each of the 1-inch pieces of dough and dip them in the mixture. Don’t be shy and squish the mixture into the dough!Step 6 Lightly coat a skillet with the nonstick spray and place each of the finish dough pieces into the skillet in an even layer. Top with more of the cheese mixture.Step 7 Place in oven and bake for 20 minutes or until dough is puffy and golden brown.
