Sun-Dried Tomato Monkey Bread

1. 1

   Place the slightly defrosted bread on a lightly floured surface.

2. 2

   Cut the loaves in half lengthwise; cut each half into 6 pieces.

3. 3

   (Each loaf will yield 12 pieces for a total of 24 pieces.)

4. 4

   Grease a large bundt pan.

5. 5

   Dip each piece of bread first in melted butter; then in parmesan cheese.

6. 6

   Layer the pieces of bread in the bundt pan.

7. 7

   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.

8. 8

   Continue alternating the bread pieces, sprinkling each layer with sun-dried tomatoes, chives and mozzarella cheese, ending with a layer of bread pieces.

9. 9

   Cover with a dry towel and let rise in a warm, draft free area for 1 hour, or until doubled in size.

10. 10

    Preheat oven to 375F (190C).

11. 11

    Bake for 25 to 30 minutes, or until golden brown.

12. 12

    Remove bread from pan immediately.

* Per serving · 4 servings · Values may vary.