Monkey Bread⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- 1 cup milk
- 1/2 cup sugar
- 1 teaspoon salt
- 1 egg, beaten
- 1/4 cup warm water (105 to 115 degrees)
- 1 package active dry yeast
- 1/2 cup margarine or butter
- 4 cups flour
Scald milk (do not boil); remove from heat. Stir in sugar, salt and margarine until melted; cool to lukewarm. Measure water into larger warm bowl. Sprinkle in yeast; stir until dissolved. Combine with milk mixture, egg and 1/2 the flour; beat until smooth. Add remaining flour to make a stiff batter.
Cover bowl with towel; let rise in warm place until double in bulk. Turn dough out on well-floured table or board; roll to a rectangle shape about 3/8 inch thick. Spread with melted butter; cover with brown sugar. Sprinkle with cinnamon and chopped walnuts or pecans. Begin to roll from the lengthwise edge; continue until you have a long roll of dough. Seal the edge by pressing dough firmly together. Cut into 1-1/2 inch slices, placing each piece in the bottom of a well-greased round cake pan or bundt pan. Continue cutting slices; place a second layer on top of the first layer. Cover; let rise again in a warm place until double in bulk. Be sure to use fresh yeast.
Bake at 350 degrees for 30 to 35 minutes until golden brown. (Do not over bake or bread will be too dry.) Turn out immediately onto rack to cool. Keep covered to prevent drying out.
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