Sun-Dried Tomato Monkey Bread

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

Time to Prepare this Recipe 60 minutes Prep: 30 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 1755 calories per serving view nutrition facts
# of servings this recipe makes 1 servings suggest servings
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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.

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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

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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

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Nutrition Facts

Serving Size 297g
Amount per Serving
Calories 1755 87% of calories from fat
% Daily Value*
Total Fat 170.0g261%
 Saturated Fat 106.0g531%
 Trans Fat 0.0g
Cholesterol 463mg154%
Sodium 3162mg132%
Total Carbohydrate 20.0g7%
 Dietary Fiber 3.0g13%
 Sugars 11.0g
Protein 47.0g94%
Vitamin A 100%  Vitamin C 18%
Calcium 129%  Iron 19%

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

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All-American Cole Slaw

Everything taste is personal, a lot comes from our heritage: A Southerner and not too much on some of the ingredients mentioned in this recipe, egs. carrots, celery, our family recipe call for Finely grated cabbage, finely keyword Scallions chopped to taste size Tomatoes, cut to size-taste, smaller for us. Mayonnaise, only Hellman's will do for ours. Garlic salt to taste, only Lowry's for us; it becomes stronger with age,as does the amount of mayo, as the water is brought out by the salt. A moderate dash of vinegar - personal taste, I love Teragon That's it; and it's great - once perfected to taste, it's won over everybody's who's ever had it! Thanks to my Mother, Kathryn, for this one, as with all our beloved Southern cooking ways - simple and ever so delicious! People who've had our gravies made after frying meats, especially chicken, call it a food group.

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