4 cups (512 g) unbleached all-purpose flour
2 teaspoons kosher salt
2 teaspoons sugar
2 1/4 teaspoons instant yeast
2 cups lukewarm water
6 slices bacon, finely chopped
8 tablespoons (1 stick) butter, softened, plus more for greasing
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
1 cup grated Gruyère cheese
1 cup grated mozzarella cheese
1/4 cup (32 g) unbleached all-purpose flour, plus more as needed
1/2 cup thinly sliced scallions, white and green parts
Make the dough: In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Add the
water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough
ball. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to
1 1/2 hours, until the dough has doubled in bulk.
Meanwhile, assemble the monkey bread: In a small skillet over medium-low heat, cook the bacon
until crisp and its fat is rendered. Remove to a paper-towel- lined plate to drain. In a small bowl, mix 8
tablespoons butter with the mustard and poppy seeds until combined. In another small bowl, combine
the cheeses. Set aside.
Set a rack in the middle of the oven and preheat it to 350°F. Grease a 3-quart Dutch oven or Bundt
pan with softened butter. Spread 1/4 cup (32 g) flour over a clean surface. Using two forks, deflate the
dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl
quarter turns as you deflate, turning the mass into a rough ball.
Using your two forks and working from the center out, separate the dough into two equal pieces. Use
the forks to lift one half of the dough onto the prepared surface. Using as much flour as necessary from
the surface, dust your hands and the exterior of the dough, then shape the mass as best you can into a
ball. Using a bench scraper or a knife, divide the mass into twelve to fourteen equal-size pieces, each a
little larger than a golf ball. Using as much flour as needed to prevent sticking, shape each piece into a
rough ball—no need to make these perfect—and immediately transfer them to the greased pan until
you’ve filled the bottom.
Top the layer of dough balls with half the butter mixture, half the bacon, half the scallions, and half
the cheese. Add more flour to your clean surface if necessary, then portion the remaining dough in same
manner, transferring it to the pan to create a second layer. Top with the remaining butter mixture,
bacon, scallions, and cheese. Let the dough rise in a warm spot for 20 to 25 minutes, until slightly puffed.
Transfer the pan to the oven and bake for 35 to 40 minutes, until golden. Remove the monkey bread
from the oven, let it cool for 5 minutes, then invert it onto a large plate or cutting board. Serve the
monkey bread immediately.
NOTE: Monkey bread can be assembled ahead and stored in fridge. After the final layer of cheese is
scattered on top, cover the pan with plastic wrap and place in fridge for as long as 12 hours. When ready
to bake, remove from fridge as oven preheats. Proceed with step 6.
Reprinted from @alexandracooks' Bread Toast Crumbs.