How To make 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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FULL RECIPE POST:
Caprese Pull Apart Bread | Serves approx 6
????INGREDIENTS????
1x 14oz/400g loaf of Bread (see notes)
1 1/2 cups / 150g Mozzarella, shredded
1 1/4 cups / 125g Sun Dried Tomatoes, very finely diced
3.5oz / 100g Unsalted Butter, melted
2 tbsp Fresh Basil, very finely diced
1/2 tsp Garlic Powder
1/4 tsp each Salt and Black Pepper, or to taste
????METHOD????
Preheat oven to 356f/180c.
In a bowl, combine your mozzarella and sun dried tomatoes. Place to one side.
In a smaller bowl, combine your butter, garlic powder, salt and pepper. Place to one side.
Carve slices into your bread to create diamond shapes approx 1 apart, making sure you go right to the bottom, but not all the way through. (see video for guidance).
Use a spoon to drizzle the basil butter in and around each section. Repeat with the mozzarella mix. You want to make sure you try and evenly spread the mixtures through each crack and crevice, from top to bottom. Tedious, but worth it.
Wrap in foil and bake for 15mins, or until the cheese starts to melt. The unwrap and bake for another 10mins so the bread goes nice and crispy. Serve with a pot of 1 part quality extra virgin olive oil and 1 part balsamic vinegar.
As always, for full nutrition, guidance and recipe notes head to the full blog post
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