Monkey Bread

• 1/4 ounce active dry yeast
• 3/4 cup warm water
• 2 cups bread flour
• 1/2 cup all purpose flour
• 2 tablespoons sugar
• 1 tablespoon fennel seed ground toasted
• 1 teaspoon salt
• 1/4 cup salted butter melted
• 4 ounces sausage links fresh Italian, removed from
• casings
• 2 cups grated Parmesan cheese
• 1 cup salted butter melted
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh parsley chopped
• 2 tablespoons chopped fresh thyme

1. Mix yeast and water in small bowl. Let stand 10 minutes or until frothy.
2. Combine flours, sugar, fennel and salt in Bowl of KitchenAid(R) Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 3 and mix 1 minute or until combined.
3. Continuing on Speed 3, add yeast mixture and 1/4 cup melted butter; mix until just incorporated. Remove Flat Beater and attach Dough Hook. Turn to Speed 4 and knead 7 minutes. Place dough in large, lightly greased bowl; turn once to grease surface. Cover and let rise in warm place 2 hours or until doubled in size. Wash and dry bowl and beater.
4. Add sausage, cheese, 1 cup melted butter and herbs to clean Mixer Bowl. Attach Bowl and Flat Beater to Mixer. Turn to Speed 3 and mix 3 minutes or until smooth and glossy.
5. Punch down dough and shape into several 1/2-ounce balls. Dip each ball into sausage mixture and arrange between two lightly greased and floured 9x5-inch loaf pans. Arrange balls randomly in pan, layering again with sausage mixture. There should be enough to make a minimum of three layers. Cover and let rise in warm place 45 minutes.
6. Preheat oven to 350u0b0F. Bake 40 minutes. Remove from pan and cool on wire rack 45 minutes. Wrap and refrigerate leftovers up to 2 days.
7. Chef's Tip: Substitute 1/4 cup dried Italian herbs for the combination of fresh cilantro, parsley and thyme.

active dry yeast, water, bread flour, flour, sugar, salt, butter, sausage, casings, parmesan cheese, butter, fresh cilantro, parsley, thyme

Taken from www.yummly.com/recipe/Monkey-Bread-2134376 (may not work)