Jalapeno And Cheddar Monkey Bread
Make this recipe for your next family get-together, or dinner party. Chances are; you will have family and friends asking you for the recipe. You can add more jalapeños if desired. Remember that the heat comes mostly from the seeds and the white ribbing found along the insides of the peppers.
Ingredients
- 2 tbsp unsalted butter (plus more for greasing the pan)
- 1 ½ cup grated cheddar cheese
- 4 cups Bisquick
- ½ tsp salt
- 1 cup milk
- 2 tbsp white sugar
- 2 envelopes active yeast
- 2 eggs
- 2 jalapeños chopped
- 6 tbsp melted butter
- 1 ½ cup grated cheddar cheese
Instructions
- Grease a bundt pan. Heat one cup of milk and two tablespoons of butter in a saucepan over medium heat until warm, but not scalding.
- In the bowl of a mixer, blend four cups of Bisquick, two tablespoons of sugar, one-half teaspoon of salt, and two envelopes of yeast. Pour in the warm milk and butter and mix for two minutes.Allow the mixture to rest for ten minutes.
- Beat two eggs into the dough mixture, beating for five minutes, or until the dough pulls away from the sides of the bowl. Add the chopped jalapeños and one and one-half cups of grated cheese and mix until well blended throughout the dough. Transfer the dough into a large buttered bowl and cover with plastic wrap for one hour.
- Roll the dough into one-inch balls and dip each one into the six tablespoons of melted butter. Layer the dough into the prepared bundt pan, covering each layer with one-half cup of grated cheddar cheese. Continue layering and pour the remaining melted butter evenly over the top. Cover with plastic wrap and allow to rise for thirty minutes.
- Preheat the oven to three hundred and fifty degrees and bake for approximately forty minutes.Allow to cool before serving. Serve with marinara sauce if desired.
Tried this recipe?Let us know how it was!
