Sun-Dried Tomato Monkey Bread

* Exported from MasterCook *

Sun-Dried Tomato Monkey Bread

Recipe By : Austin American Statesman 4/16/97
Serving Size : 1 Preparation Time :0:00
Categories : New Formats

Amount Measure Ingredient -- Preparation Method
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2 loaves uncooked frozen bread -- slightly defrosted
3/4 cup butter -- melted
1 cup parmesan cheese
1/2 cup marinated sun-dried tomatoes -- drained and chopped
1/2 cup fresh chives -- finely chopped
1/2 cup mozzarella cheese -- cut in small cubes

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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