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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Monkey Bread Recipe

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This recipe for Monkey Bread is from Kelly's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-½ packages active dry yeast
¼ c. lukewarm water (110º)
3 T. sugar
1 c. milk
1 c. margarine
1 tsp. salt
4-5 c. flour (unbleached)
3 eggs, beaten
Directions:
Directions:
Place yeast in warm water until dissolved. Stir sugar into yeast mixture. Scald milk. Place ½ c. margarine and salt in large bowl and pour over scalded milk to melt butter. Cool milk mixture to lukewarm and add yeast mix.

Beat about 2 c. of flour into the milk mixture then beat in eggs. Add rest of of dough to flour 1 c. at a time to form soft, non-sticky dough.

Turn onto floured breadboard and knead 8-10 minutes. Place dough in greased bowl. Cover with damp cloth and rise (about an hour). It should double in size.

Punch down dough and divide into half. Melt remaining ½ c. margarine. Grease bundt pan. Roll out each ½ to ¼-inch thick. Cut dough into diamonds 3 inches on a side using a sharp knife. Dip each diamond in melted butter and layer in bundt pan, points overlapping. There should be 3 layers.
Preparation Time:
Preparation Time:
350 for 30-45 minutes

 

 

 

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