Tiny dough balls of gluten free Chēbē covered with bacon and cheddar, then slowly baked so that it all comes together in this monkey pull-apart wonder. This is one to indulge in!
Chebe Bacon and Cheddar Monkey Bread
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Course:
Appetizer, Snack
Servings: 5 people
Ingredients
- 2 packages (15 oz) any savory Chebe mix (Focaccia mix shown here.)
- 8 Tbsp milk or water
- 2/3 cup grated Parmesan cheese
- 4 large eggs
- 4 Tbsp oil
- ¼ cup butter melted
- 3 oz shredded cheddar cheese divided
- 1.5 oz bacon pieces divided
- fluted tube cake pan
Instructions
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Preheat the oven to 350F. Pour the Chebe mix in a large mixing bowl. With a fork blend in, one at a time, the milk, Parmesan, eggs, and oil. Mix well for a few minutes, then use your hands to continue blending the dough until it is smooth.
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Split the dough multiple times until you have 64 small pieces. Roll each piece in the palms of your hands to get 64 balls of dough.
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Put them all in the mixing bowl and pour the melted butter over them. Gently mix the dough balls with the butter.
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Grease a fluted tube cake pan. Place half of the dough balls in the pan. Top with 2 oz shredded cheese and 1 oz bacon bits.
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Add the remaining dough balls and top with the remaining shredded cheese and bacon.
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Bake for 35 minutes. Remove and let rest for 5 or 10 minutes.
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Run a knife or spatula around the edges to loosen from the sides of the pan. Place a plate upside down over the pan and flip the bread onto it. Remove the pan and start pulling apart! Trés delish!
