Cheesy Sun-Dried Tomato Monkey Bread

Name: Cheesy Sun-Dried Tomato Monkey Bread
Total time: P2H
Yield: 16
Cuisine: Fusion
Ingredients: bread dough; butter; parmesan, parmigiano-reggiano cheese, grated; sundried tomatoes; chives; mozzarella cheese

Submitted by lavigne

If you want to have some fun with bread, then try this scrumptious recipe with bits of sun-dried tomato and cheese that makes pull-apart fun and delicious.

YIELD

16 servings

PREP

30 min

COOK

30 min

READY

2½ hrs

Ingredients

OUNCES BREAD DOUGH
2 loaves, frozen, slightly defrosted, uncooked

CUPS BUTTER
melted

CUP PARMESAN CHEESE

CUP SUNDRIED TOMATOES
sun-dried tomatoes, marinated, drained, chopped

CUP CHIVES
fresh, finely chopped *

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℉ (190℃). Bake for 25 to 30 minutes, or until golden brown. Remove bread from pan immediately.