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Monkey Bread Recipe
|Powdered yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Flour||7 Cup (112 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted (1 Stick)|
|Butter||1 Pound, melted|
Serving size: Complete recipe
Calories 7990 Calories from Fat 4421
% Daily Value*
Total Fat 503 g773.2%
Saturated Fat 306.8 g1534%
Trans Fat 0 g
Cholesterol 2108.4 mg
Sodium 6361.5 mg265.1%
Total Carbohydrates 741 g247%
Dietary Fiber 24.8 g99.1%
Sugars 73 g
Protein 136 g272.2%
Vitamin A 311.7% Vitamin C 0.02%
Calcium 89.2% Iron 250.1%
*Based on a 2000 Calorie diet
Let stand for a few minutes.
Add sugar, salt and eggs.
Beat thoroughly, add milk and flour alternately.
When well-combined, add melted stick of butter.
Blend well and let stand to rise until about double in size, about 1 1/2 hours.
Roll out or press out with fingers on heavily floured surface, about 1/2-inch thick.
Cut dough in strips 2-inches long and 1-inch wide.
Dip into 1 pound of melted butter and place end over end in loaf pans, two or three layers, and let rise again for a short while.
Bake at 350 degrees for 30 minutes.
Makes 5 or 6 loaves.
Pull bread apart and , eat while hot.
For a variation, roll one pan in 1/2 cup of sugar and 1 teaspoon cinnamon.