Cheesy Garlic Monkey Bread

1. In a mixing bowl (I like to use my Kitchen Aid with a dough hook), combine the Yeast, 1 Tbl. Sugar, and 1 ½ c. Warm Water. Your water temperature should be between 68°F and 81°F. Stir the yeast mixture and let it sit for 4-5 minutes to let the yeast proof.

2. Add 2 Tbl. Sugar, ½ tsp. Salt, and the Flour. Mix it with the dough hook until it has formed into a ball of dough that isn’t sticking to the sides of the bowl. If it is still sticking to the edges, then add a little more flour until it is just a ball of dough around the hook. Mix it for 3 minutes on a medium-low speed.

3. Remove the dough hook and place a towel over the mixing bowl. Let it sit in a warm place for 20 minutes, or until it has doubled in size.

4. Preheat the oven to 375°F.

5. Melt the Butter and add the Garlic Salt and set aside. Grate the Sharp White Cheddar Cheese and set aside.

6. Spray the bundt pan with some pam spray if it isn’t non-stick.  Sprinkle 1 c. Cheese in the bottom of the bundt pan. Then roll 1-1 ½ inch balls of dough. Roll each piece of dough in the Garlic Butter, then place it in the bundt pan. When you have the first layer of dough balls, sprinkle another 1 ½ c. of Cheese and some Parmesan Cheese if you like. Then place a second layer of dough on top. Then sprinkle the remaining 1 ½ c. Cheese on top. You may also sprinkle some more Parmesan Cheese.

7. Let it rise for 5-10 minutes.

8. Bake for 20 minutes. Remove it from the oven and let it rest for 5 minutes. Then place a plate or serving dish on top of the bundt pan and slowly turn it over. The Monkey Bread should come out easily.

9. Serve and enjoy!