Pizza Monkey Bread

• 2 cups Bread Flour
• 1 cup All-purpose Flour
• 2 teaspoons Salt
• 2-1/4 teaspoons Active Dry Yeast
• 1 cup Warm Water
• 1 teaspoon Sugar
• 1/2 cups Butter, Melted Plus Extra For Greasing Your Pans
• 2/3 cups Pecorino Romano, Shredded
• 3 Tablespoons Fresh Parsley, Chopped
• 10 whole Basil Leaves, Chopped
• Salt And Pepper, to taste
• 5 whole Scallions, Chopped
• 5 cloves Garlic, Crushed
• 1 cup Marinara Sauce

1. Preheat oven to 400 F.
2. In a medium bowl, combine the bread flour, all purpose flour and salt. Set aside.
3. Combine the active yeast and water in a mixing bowl fitted with a dough hook. Let it sit for a few minutes to make sure your yeast is working. Then add the sugar and mix for a quick second. Add the flour mixture in batches, scraping down the sides of the bowl. Let the dough hook work its magic for 5-6 minutes until the dough has come together into a large mass. Remove the dough to an oiled bowl and let rise for 60 minutes.
4. After an hour, remove the dough from the bowl and cut into small 1/2 inch cubes. Dust with flour to prevent them from sticking together. Set aside.
5. Butter and flour 6 small bundt pans. (You could also use a large bundt pan)
6. Melt the 1/2 cup of butter in a small bowl. Combine the cheese, herbs, salt/pepper, scallions and garlic in a large bowl. Add the melted butter and mix together with a spoon. Toss in the cut dough and make sure it all gets a coat of the butter mixture. Start layering the cubes into the bundt pans until they are 3/4 of the way full. Let sit for 30 minutes for the dough to rise a little more.
7. Place bundt pans into the oven and bake for 25-30 minutes until the bread and cheese is golden brown. Serve with warmed marinara sauce or pizza sauce.

bread flour, allpurpose, salt, active dry yeast, water, sugar, butter, pecorino romano, fresh parsley, basil, salt, scallions, garlic, marinara sauce

Taken from tastykitchen.com/recipes/breads/pizza-monkey-bread/ (may not work)