Ingredients
1 1/2 cups grated Parmesan or pecorino cheese
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
4 tablespoons ( 1/2 stick) butter, melted and cooled
3 pounds purchased frozen white bread dough, thawed
Preparation
Lightly coat a large, smooth Bundt pan or ring cake pan with cooking spray.
In a small bowl, mix together the cheese, oregano, thyme, parsley and black pepper. Place the butter in a bowl.
Cut the dough into about 60 walnut-size pieces. Dunk each piece into the melted butter, allowing the excess to drip off, then roll each in the herb-cheese mixture. Place the dough pieces in the prepared pan, arranging them evenly in about 3 layers. The pan should be filled slightly more than halfway. Avoid overfilling the pan. Excess dough can be arranged in another smaller pan. Cover the pan with plastic wrap and allow to rise for 1 hour, or until risen and puffy. About 15 minutes before the dough has finished rising, heat the oven to 350 degrees.
Bake the monkey bread for 30 to 40 minutes, or until golden and cooked through (the internal temperature should be 200 degrees). Allow to cool in the pan for 5 minutes before removing.
