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Monkey Bread

  • 1 c lukewarm water
  • 1/4 c sugar
  • 1 T yeast
  • 1 egg
  • 1 1/2 c Flour
  • 2 T oil
  • 1/2 t Salt
  • 1 cube butter

Stir together water and sugar and add one package yeast (1 Tbsp)  Mix and set aside.
Beat 1 egg and add to mixture.  Beat in 1 1/2 cups flour.  Beat several
minutes with normal beater (not dough hook).  Add oil and salt.  Slowly add 2
more cups flour.  Knead or use dough hook.  Refrigerate, covered with wet towel,
if desired.  Cover and let rise one hour or until dough doubled in size.  Melt
butter in the bundt pan.  Roll out dough to 1/4″ thick and Cut circles with
glass or round 3″ cookie cutter.  Dip each circle in pan butter, to cover both
sides.  Overlap circles in bottom of pan.  Let rise 2 hours until dough reaches
top of pan.  Bake at 400 F for 20 min.

 
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Posted by on August 1, 2011 in Breads

 

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