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Sun-Dried Tomato Monkey Bread
| Ingredients | |||
| 2 | each | bread, loaves, frozen, slightly defrosted, uncooked | |
| 3/4 | cup | butter, melted | |
| 1 | cup | parmesan cheese | |
| 1/2 | cup | 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.) 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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