Soften yeast in warm water and stir in sugar. Scald milk in medium saucepan over medium heat. Remove from heat and add half cup butter and salt. Cool to lukewarm. Stir beaten eggs and yeast mixture into lukewarm milk mixture. Gradually beat in 3 cups flour and cheese with wooden spoon to make soft dough. If dough is too soft, gradually add more flour until desired consistency.
Transfer dough to greased bowl and turn to grease all over. Cover and let rise in warm place free from drafts until doubled in bulk, about 1 hour. Divide dough in half and roll out each portion on floured surface into rectangle 1 cm thick.
Melt remaining half cup butter. Cut dough into 8 cm diamond shapes. Dip each piece of dough into melted butter and layer in greased 25 cm ring mold, overlapping points. There should be 3 layers, but pan should be no more than 0.75 full or dough will pop off while baking. Let rise until doubled in bulk, about 1 hour. Bake at 400 degrees until lightly browned, about 35 minutes.
6 servings. Each serving: 643 calories; 847 mg sodium; 207 mg cholesterol; 39 grams fat; 56 grams carbohydrates; 16 grams protein; 0.20 gram fiber.
Recipe from Rose Dosti and the LA Time Recipe Archive.
Cheese Monkey Bread was a rage in the '60s and '70s, when bakeries in Los Angeles began selling it. Clever readers reconstructed this recipe, and we've been printing it ever since. See also, Short-Cut Monkey Bread LA Times, a recipe we developed at the Times. It uses refrigerator crescent rolls.
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