Sun-Dried Tomato Monkey Bread

If you want to have some fun with bread, then try this scrumptious recipe that tastes amazing toasted!

Yields:	1 servings
Rating:
Read Reviews \| Rate this Recipe

	Preparation	30 minutes
	Cooking	30 minutes
	Ready In	60 minutes

Ingredients

2	each	bread	loaves, frozen, slightly defrosted, uncooked
3/4	cups	butter	melted
1	cup	parmesan, parmigiano-reggiano cheese, grated
1/2	cup	sundried tomatoes	sun-dried tomatoes, marinated, drained, chopped
1/2	cup	chives	fresh, finely chopped
1/2	cup	mozzarella cheese	cut in small cubes

Directions

Place the slightly defrosted bread on a lightly floured surface.

Cut the loaves in half lengthwise; cut each half into 6 pieces.

(Each loaf will yield 12 pieces for a total of 24 pieces.)

Grease a large bundt pan. Dip each piece of bread first in melted butter; then in parmesan cheese.

Layer the pieces of bread in the bundt pan. Sprinkle bread with sun-dried tomatoes, chives and cheese, making sure that none of the additional ingredients are exposed to the surface of the pan, as they will burn.

Continue alternating the bread pieces, sprinkling each layer with sun-dried tomatoes, chives and mozzarella cheese, ending with a layer of bread pieces.

Cover with a dry towel and let rise in a warm, draft free area for 1 hour, or until doubled in size.

Preheat oven to 375 degrees. Bake for 25-30 minutes, or until golden brown.

Remove bread from pan immediately.

Makes 1 loaf.

src="http://www.recipeland.com/laurie/herbs/smlwlogo.gif"