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Monkey Bread Recipe

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

Rachel Dolan
Added: Monday, June 2, 2008


Basic Sweet Dough:
C. milk
C. sugar
1 tsp. salt
C. butter or margarine
1/3 C. warm water
1 package active dry yeast
3 eggs, at room temperature
5 - 6 C. flour

for rolling dough in:
C. melted margarine
C. cinnamon/sugar mixture

Scald milk. Stir in sugar, salt and butter. Set aside and cool to lukewarm. In a large mixing bowl, add yeast to warm water and let it dissolve. Mix in the milk mixture and eggs. Add about 5 cups of flour and mix well. Knead for about 10 minutes, adding flour as needed so dough is not sticky. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place, until doubled in size. (about 1 hour). While bread is rising, prepare melted margarine and cinnamon/sugar mixture for rolling the dough in.

Punch dough down. Pull off pieces of dough and roll into balls about the size of a large walnut. Dip each ball lightly into melted margarine, then roll in a mixture of cinnamon and sugar. Place the balls in a greased tube pan. Cover and let rise until double (about 30-45 minutes). Bake at 350 for 10 minutes, then cover with foil and bake for an additional 25 minutes. Cool in the pan for 15 minutes, then invert on wire rack and remove pan, then invert on plate.




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