Monkey Bread Recipe
Monkey bread is a moist homemade bread made with a flour and milk batter. Yeast leavened, the monkey bread is shaped into dough balls and arranged in the baking pan in three layers. Rich and oven fresh, it makes a great bread.
Ingredients
| 3/4-1/4 ounce envelope active dry yeast | ||
| Warm water | 1/3 Cup (16 tbs) | |
| All purpose flour | 3 Cup (16 tbs), sifted | |
| Sugar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Skim milk | 2/3 Cup (16 tbs) | |
| Nonstick cooking spray | ||
| 3 tablespoons unsalted margarine | ||
Directions
In a small bowl, combine the yeast and water.
Let stand about 5 minutes, then stir until the yeast dissolves.
Meanwhile, combine the flour, sugar, and salt in a large bowl.
Beat the yeast mixture and milk into the flour mixture with a spoon; continue beating until the dough forms a.
ball, adding a little more flour or water if necessary.
Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic about 10 minutes.
Coat a large bowl with the cooking spray, shape the dough into a ball, and place in the bowl, turning the dough so that it is coated on all sides.
Cover with a clean dish towel and let the dough rise in a warm, draft free place until doubled in bulk about 1 hour.
With your fist, punch down the dough and let it rest for 5 minutes.
Divide it into 24 pieces and shape each piece into a small ball.
Lightly coat a deep round 1 1/2 quart baking dish with the cooking spray.
In a small saucepan, melt the margarine over moderate heat and let it cool to room temperature.
Dip the dough balls into the melted margarine and arrange in the baking dish in 3 layers.
Cover with the dish towel and let rise again until the dough has risen almost to the top of the dish about 40 minutes.
Toward the end of the rising period, preheat the oven to 375°F.
Bake the bread for 35 minutes or until it is nicely browned and crisp.
Place the baking dish on a wire rack and cool for 30 minutes.
Turn the bread out by inverting the dish onto a platter and turning the bread right side up.
Let stand about 5 minutes, then stir until the yeast dissolves.
Meanwhile, combine the flour, sugar, and salt in a large bowl.
Beat the yeast mixture and milk into the flour mixture with a spoon; continue beating until the dough forms a.
ball, adding a little more flour or water if necessary.
Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic about 10 minutes.
Coat a large bowl with the cooking spray, shape the dough into a ball, and place in the bowl, turning the dough so that it is coated on all sides.
Cover with a clean dish towel and let the dough rise in a warm, draft free place until doubled in bulk about 1 hour.
With your fist, punch down the dough and let it rest for 5 minutes.
Divide it into 24 pieces and shape each piece into a small ball.
Lightly coat a deep round 1 1/2 quart baking dish with the cooking spray.
In a small saucepan, melt the margarine over moderate heat and let it cool to room temperature.
Dip the dough balls into the melted margarine and arrange in the baking dish in 3 layers.
Cover with the dish towel and let rise again until the dough has risen almost to the top of the dish about 40 minutes.
Toward the end of the rising period, preheat the oven to 375°F.
Bake the bread for 35 minutes or until it is nicely browned and crisp.
Place the baking dish on a wire rack and cool for 30 minutes.
Turn the bread out by inverting the dish onto a platter and turning the bread right side up.
Chef
