Monkey Bread

• 2 tsp. diced whole basil, divided
• 3 to 3 1/2 c. bread flour, divided
• 1 pkg. dry yeast
• 1 egg
• 1 c. warm water (120~ to 130~)
• 2 Tbsp. butter or margarine, softened
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 1/4 c. butter or margarine, melted and divided

1. Grease a 10-inch Bundt pan; sprinkle with 1 teaspoon basil. Set aside.
2. Position knife blade in food processor bowl; add 1 1/2 cups flour and next six ingredients to processor bowl.
3. Process two minutes.
4. Add enough remaining flour through food chute with processor running until dough begins to form a ball.
5. Turn dough out onto a lightly floured surface and knead 1 minute.
6. Roll dough to a 15 x 12-inch rectangle; brush with one-third of melted butter.
7. Cut into 1 1/2-inch diamond shaped pieces.
8. Layer half of pieces, buttered side down, in prepared pan.
9. Brush top with half of remaining butter and sprinkle with 1/2 teaspoon basil.
10. Repeat procedure with remaining dough, butter and basil.
11. Cover and let rise in a warm place about 45 minutes or until double in bulk. Bake at 400u0b0 for 20 to 25 minutes or until done.
12. Cool in pan 2 minutes; invert onto a wire rack to cool.
13. Yield:
14. 1 loaf.

basil, bread flour, yeast, egg, warm water, butter, sugar, salt, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=117739 (may not work)