This recipe makes a great appetizer, a light supper, or used as a side to go along with pizza.
2 1/4 teaspoons (one packet) active dry yeast
1 1/2 cups warm water
1 teaspoon organic sugar
2 cups King Arthur bread flour
1/2 tablespoon salt
1/2 cup butter, melted
1 cup Parmesan Cheese
1/2 cup pepperoni slices, cut into small pieces
1 teaspoon oregano
1 tablespoon minced garlic
1 can of diced tomatoes
1 tablespoon parsley
1 tablespoon oregano
You can do this step in a bread machine or mixing bowl fitted with a dough fixture. My bread machine died and I didn't feel like pulling out my mixer so I just did this by hand.
In a large bowl combine the yeast and water. Let sit for a few minutes to make sure your yeast is working. Add the sugar and salt and stir. Add the flour and combine until the dough has come together in a large mass. Place the dough into an oiled bowl
and cover with saran wrap. Let rise for 60 minutes.
After an hour, remove the dough and cut into small 1/2 inch cubes. Dust the cubes with flour to prevent them from sticking together. Coat a Bundt pan with butter and flour.
Melt the 1/2 cup butter in a medium bowl. Add the cheese, pepperoni, oregano, and garlic into the butter. Toss in the cut dough and make sure it all gets coated with the butter mixture. Start layering the cubes into the Bundt pan. Let sit for 30 minutes for the
dough to rise a little more. Bake at 400 degrees for 25-30 minutes until the bread and cheese are golden brown.
While the pepperoni monkey bread is baking, simmer the diced tomatoes, parsley, and oregano on medium low. Serve with the pepperoni monkey bread.