Monkey Bread

Does anything smell better than bread baking in the oven during the autumn months? That rule will certainly be enhanced when baking up monkey bread.

While the origin of the name is still up for debate, we do know it began showing up in American cookbooks in the late 1950’s. The old time actress ZaSu Pitts had a variation of Monkey Bread as did Nancy Regan who served it in the White House during the holidays.

Here is a great recipe to monkey around with and has always been a hit in my home. Many mornings when school is closed due to snow accumulation, I’ll make a loaf and serve it right out of the oven. The smell of brown sugar and cinnamon gives the house a calming aroma as the snow falls and blankets the area. On pasta Sunday, I will make a garlic variation with olive oil that is served out of the oven and there is never a piece left over for the after hours.

Ingredients

1 ½ cups lukewarm water (105°-115° F)

2 packets (1/4 oz each) active dry yeast

3 tablespoons granulate sugar

½ cup nonfat dry milk

2 teaspoons salt

12 tablespoons (1 ½ sticks) unsalted butter.  (No Margarine!)

5-6 cups bread flour or all-purpose flour

1/3 cup firmly packed light brown sugar

1/3 cup honey

In a large bowl, combine ½ cup of the water, the yeast, and 1 tablespoon of the granulated sugar.  Let stand for 10 minutes or until foamy.

In a small bowl, combine the remaining 1 cup of water, the non-fat dry milk, the remaining 2 tablespoons granulated sugar, salt, and 2 tablespoons butter.  Stir into the yeast mixture and whisk well.

Using a wooden spoon, beat in the flour one cup at a time until a dough forms.  Knead the dough on the floured surface for about 10 minutes or until elastic.  Transfer to a large bowl that has been covered in butter and cover.  Let rise in a warm place for about one hour.  The dough should be doubled in size.

Punch down the risen dough and knead for two minutes and then let the dough rest for about 10 minutes.

Meanwhile butter a 10 inch Bundt cake pan. In a small saucepan, slowly melt the remaining 10 tablesppons of butter, honey and brown sugar.  Pull off golk size pieces of the dough and dip into the sugar mix and stack into the Bundt pan in a circular layer.  Brush the top with the remaining sugar mixture and cover.  Let the dough rise an hour or until doubled in size.

Preheat the over to 375° F.  Bake monkey bread for about 45 minutes to 1 hour or until set and firm.  Take the bread out of the over and let cool for 10 minutes.  Turn on rack to cool or serve warm with a tall glass of milk.