Gooey Cheese-Stuffed Monkey Bread

Directions

1. Pour the water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the water and mix with a small spatula to combine. Let sit for 5 minutes.
2. In a small saucepan, heat the milk to about 110°F/45°C over medium-low heat (you can also do this in a liquid measuring cup in the microwave, if you prefer).
3. Add the flour, dry milk, sugar, garlic, and salt to the mixer bowl, then add the warm milk, egg, butter, and sour cream (or yogurt/crème fraîche), and mix on low speed for 4 minutes, or until a soft dough comes together around the dough hook.
4. Scrape the bowl well, then mix on medium speed for about 3 minutes more, until the dough is very smooth. Transfer the dough to a medium bowl lightly greased with neutral oil or nonstick spray. Use both hands to gently turn the dough around so it’s coated on all sides, then gently tuck the dough under itself a few times to slightly round it. Cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise for 45 minutes to 1 hour, until visibly puffy and almost double in size.
5. While the dough rises, prepare the filling and finishing ingredients. Cut the cheese into large cubes (about 14 grams / ½ ounce each or about 1 inch long and ½ inch thick)—you should get 30 pieces. It’s ok if they aren’t all uniform—just make sure there aren’t any pieces that are too large)!
6. Melt the butter over medium heat. Add the garlic powder, oregano, and black pepper and stir well to combine. Remove from the heat (if needed, re-warm the mixture before using). Use the remaining 1 tablespoon (14 grams) butter to generously grease a 9x9 inch (23x23 cm) pan. Sprinkle about half (a heaping ½ cup/60 grams) of the parmesan cheese over the base and up the sides of the pan, generously coating the inside of the pan in cheese (it will have fairly full coverage—if you have any excess, save it and add to the top of the bread later).
7. When the dough has risen, divide it into 30 even pieces (they should be about 29 grams each). Working with one piece of dough at a time, gently flatten the piece of dough and place a piece of cheese in the center on top. Wrap the dough around the cheese, fully encasing it, and pinching well to seal. Gently round the dough into a small ball.
8. Dip the stuffed ball of dough in the seasoned, melted butter, then transfer it to the prepared pan, and repeat - shaping another round. As you continue to stuff and shape the dough, arrange the dough balls in an even layer in the base of the pan—they will be quite close to one another. Drizzle any remaining melted butter over the surface of the dough, and sprinkle the remaining parmesan evenly over the surface. Cover the dough with lightly greased plastic wrap and let rise until visibly puffy, 45 minutes to 1 hour.
9. Towards the end of rise time, heat the oven to 350°F/175°C with an oven rack in the center. Transfer the bread to the oven and bake until the dough and parmesan are golden brown, and the center of the loaf reaches 200°F/95°C, 25 to 30 minutes.
10. Let the bread cool in the pan for 5 minutes, then slide onto a cooling rack. Cool for 5-10 minutes before serving warm (with marinara sauce, if desired).