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“What keeps me motivated is not the food itself but all the bonds and memories the food represents.”   Michael Chiarello

Monkey Bread

Monkey Bread

OK, I know most of you make Monkey Bread with frozen bread dough but some of us like to make our own. Both recipes are fairly easy, but homemade dough tastes so much better than frozen. Here is the recipe with frozen and below that with homemade. Try it both ways, depending on your time constraints, and , amaze your family with your baking skills.

Monkey Bread with Frozen Dough

2 (1-pound) loaves frozen white bread dough
1 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup 1% low-fat milk
1 tablespoon reduced-calorie stick margarine
1 1/4 teaspoons ground cinnamon
1/4 cup sugar
1/2 teaspoon ground cinnamon
Vegetable cooking spray

Thaw dough in refrigerator for 12 hours. Combine 1 cup sugar and the next 4 ingredients in a small saucepan; bring to a boil, and cook 1 minute. Remove sugar syrup from heat; let cool 10 minutes. Cut each loaf into 24 equal portions. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a shallow dish; stir well. Roll each portion in the sugar mixture, and layer dough in a 12-cup Bundt pan coated with cooking spray. Pour sugar syrup over dough; cover let rise in a warm place (85 degrees), free from drafts , 35 minutes, or until doubled in bulk. If desired, place aluminum foil on the rack below the bread, to catch drips from the syrup. Uncover, and bake at 350 for 25 minutes or until lightly browned. Immediately loosen edges of bread with a knife. Place a serving plate, upside down, on top of the pan, and invert bread onto the plate. Remove the pan, and drizzle any remaining syrup over the bread.

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Monkey Bread with Homemade Dough

Dough: 

2 pkg. Active dry Yeast
2 cups warm milk
1/2-cup sugar
1/2 t. salt
2 eggs - beaten
1/2 cup shortening, margarine or butter
7 to 8 cups all-purpose flour

Put yeast and milk in a bowl.  Let sit for 5 minutes.  Add sugar, salt, eggs and softened butter.  
Mix. Gradually add flour while mixing.  Add flour until dough pulls together into a ball.  Knead for 4 
or 5 minutes or until dough is smooth.  (This really works best with a free-standing mixer with a 
dough hook)

Put in a greased bowl, cover with a towel and allow to rise until double. 

Punch down and let it rise again.

Cinnamon Mixture

1 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup 1% low-fat milk
1 tablespoon reduced-calorie stick margarine
1 1/4 teaspoons ground cinnamon
1/4 cup sugar
1/2 teaspoon ground cinnamon
Vegetable cooking spray


Combine 1 cup sugar and the next 4 ingredients in a small saucepan; bring to a boil, and cook 1 minute. Remove sugar syrup from heat; let cool 10 minutes.

Cut each loaf into 24 equal portions. (Eyeball your portions so they are about the size of a golf ball -- you may have dough left over) Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a shallow dish; stir well. Roll each portion in the sugar mixture, and layer dough in a 12-cup Bundt pan coated with cooking spray. Pour sugar syrup over dough; cover let rise in a warm place (85 degrees), free from drafts , 35 minutes, or until doubled in bulk. If desired, place aluminum foil on the rack below the bread, to catch drips from the syrup. Uncover, and bake at 350 for 25 minutes or until lightly browned. Immediately loosen edges of bread with a knife. Place a serving plate, upside down, on top of the pan, and invert bread onto the plate. Remove the pan, and drizzle any remaining syrup over the bread.

 


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