Monkey Bread

Place the hot milk in a bowl. Add the sugar, salt and butter. Dissolve the yeast in the warm water in another bowl. Cool the milk. Stir in the yeast. Stir in enough of the flour to make an easily handled dough.Knead until smooth and shiny (5 minutes or longer). Form into a long,narrow loaf. Cover. Let rise until doubled in bulk. Cut the loaf into 2"pieces. Dip the pieces into the melted butter. Arrange in layers in a 9"tube pan. Let rise again until doubled. Preheat the oven to 350 degrees.Bake for 50 minutes. Turn out of the mold to cool (or may be served hot).


	\| home \| back to Recipes \| Monkey Bread Ingredients: 1 c Milk, Scalded 1/4 c Warm Water 1 1/2 tsp Sugar 4 c Flour 1 tsp Salt 1/2 c Butter, Melted 1 tbs Butter 1 package Dry Yeast Place the hot milk in a bowl. Add the sugar, salt and butter. Dissolve the yeast in the warm water in another bowl. Cool the milk. Stir in the yeast. Stir in enough of the flour to make an easily handled dough.Knead until smooth and shiny (5 minutes or longer). Form into a long,narrow loaf. Cover. Let rise until doubled in bulk. Cut the loaf into 2"pieces. Dip the pieces into the melted butter. Arrange in layers in a 9"tube pan. Let rise again until doubled. Preheat the oven to 350 degrees.Bake for 50 minutes. Turn out of the mold to cool (or may be served hot). Recipe featured in Bread Daily on 9/03/01.