Sun-Dried Tomato Monkey Bread

Ingredients

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.

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Reviews

Truly awesome. I made the dough myself using the bread dough dough cycle on the breadmaker. Also used some olive oil instead of 3/4 cup of butter to lighten things up. Next time I'll use canned parmesan instead of fresh shaved so it's more like bread crumbs. Incredible smell. Just toating it later for breakfast the next day made it worth it. Great breakfast/brunch bread. over 6 years ago by sean

-1

This bread is so good! Not hard to prepare, and it went great with pasta. The tomatoes were a sweet addition and complimented the chives very well. over 6 years ago by laurie@recipeland

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.