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Monkey Bread Recipe

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This recipe for Monkey Bread, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Thacker
Added: Monday, October 15, 2007


Potato Dough
1 pkg. active dry yeast

1/2c. warm water (105-115F.)

2/3c. sugar

1c. milk scalded then cooled

2/3c. shortening

2 eggs

1c. mashed potatoes

5-6c. flour

1/2-1 tsp. salt

Disslove yeast in warm water.
Stir in sugar, milk, shortening, eggs, potatoes, and 21/2c. flour. Beat until smooth

Mix in enough remaining flour until dough is stiff enough to form a ball in the bowl without sticking to the sides.

Turn dough onto lightly floured board. Knead until smooth and elastic, about 5 minutes.

Place in a greased bowl. Cover and let rise in a warm place. About 2 hours. Refrigerate to chill


Place in greased bowl turning greased side up. Cover bowl tightly and refrigerate at least 8 hours or until ready to use. (Dough may be kept up to 5 days refrigerated at 45 degrees or below.)

About 1 1/2 hours before serving time PUNCH DOUGH DOWN and prepare in the following way.

Shape 1 1/2inch pieces of dough into balls. Dip in melted butter that has cooled slightly. Place in a single layer of balls in a well greased 10 inch tube pan so they just touch. Top with another layer of balls.

Cover and let rise until double in bulk. (takes about 40 minutes.)

Bake at 375 degrees for 40-45 minutes. If it browns too quickly cover with aluminum foil.

Loosen from sides of pan. Invert onto serving plate.

Dip balls in butter and then in a mix of cinnamon and sugar.

Number Of Servings:
Number Of Servings:




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