Monkey Bread

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Monkey Bread ♦ Good Housekeeping Great American Classics Cookbook ♦ Best Of The Web Monkey Bread Recipes ♦ Betty's Caramel-Walnut Monkey Bread Recipe ♦ Search For More Great Cookbooks From Good Housekeeping ♦ Add Some Spice To This Lens (Comments) ♦ If You Like This Lens, Show It Some Love ♦ Meet Lensmaster AnnieMorgan ♦ Create A Lens (Join Squidoo) ♦ Donate To The Food For Everyone Foundation

List Of Ingredients:

3/4 cup warm water (105° to 115°F.)
2 packages active dry yeast
1 teaspoon plus 3/4 cup granulated sugar
3/4 cup butter or margarine (1 1/2 sticks), softened
1 teaspoon salt
About 5 1/2 cups all-purpose flour
3 large eggs
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Steps Needed To Make Monkey Bread:

In a large bowl, combine 1/2 cup warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let mixture stand until foamy, about 5 minutes. Add remaining 1/4 cup warm water and 1/2 cup butter; mix well. With a wooden spoon, stir in the remaining 3/4 cup granulated sugar, salt, and 2 cups flour just until blended. Gradually beat in the eggs and 1 cup flour. Stir in 2 1/4 cups flour.

Turn the dough onto a lightly floured surface. Knead dough until smooth and elastic, 8 to 10 minutes, working in enough of the remaining 1/4 cup flour just to keep the dough from sticking. Cut the dough in half and cut each half into 16 equal pieces. Cover the dough and let it rest for 15 minutes.

Meanwhile, in a small bowl, combine the brown sugar and cinnamon. Melt the remaining 1/4 cup butter; set aside. Grease a 9- to 10-inch tube pan.

Shape each piece of dough into a tight ball. Place half of balls in the prepared pan; brush with half of the melted butter and sprinkle with half of the sugar mixture. Repeat with the remaining dough, melted butter, and sugar mixture. Cover the pan with plastic wrap and let the dough rise in a warm place (80°F to 85°F) until doubled in volume, about 1 hour.

Meanwhile, preheat the oven to 350°F. Bake bread until browned and the bread sounds hollow when lightly tapped, about 45 minutes. If the top browns too quickly, cover with foil during the last 15 minutes of baking. Cool bread in the pan on a wire rack for 10 minutes; remove the bread from the pan. Serve warm, or cool completely on a wire rack to serve later. Reheat if desired.

Monkey Bread
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This recipe is adapted from "Good Housekeeping Great American Classics Cookbook"

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Monkey Bread