Monkey Bread
Recipe From: Leigh Anne Wilkes
Delicious, buttery monkey is bread is as fun to make as it is to eat
INGREDIENTS
- ▢2 cups lukewarm water
- ▢2 1/4 tsp yeast
- ▢1/2 cup sugar
- ▢2 eggs
- ▢4 Tbsp butter melted
- ▢7 cups flour
- ▢1 Tbsp salt
- ▢1/2 cup butter melted
INSTRUCTIONS
- Add yeast to warm water and dissolve for 5 minutes
- Add sugar to water
- Beat eggs into water mixture
- Add in 3 cups of flour and beat well
- Add 4 additional cups of flour, 4 Tbsp melted butter and salt
- Mix well and knead until all the flour is absorbed
- Put damp cloth over dough and let rise 1 hour or until double in size
- Punch down and put in refrigerator several hours or overnight
- Melt 1/2 C butter and put in bundt pan
- Divide the dough in half. The other half may be placed back in the refrigerator for the next day, will last 2-3 days
- Roll dough out to about 1/4″ to 3/8″ thick, cut out using a 2 inch round biscuit or cookie cutter Place one layer of dough rounds, standing up, into the pan.
- Let rise 2 hours
- Bake at 400 degrees until golden brown, about 20 minutes
- Loosen edges and turn onto a plate
RECOMMENDED PRODUCTS
Nutrition Facts:
Calories: 417kcal (21%) Carbohydrates: 65g (22%) Protein: 9g (18%) Fat: 13g (20%) Saturated Fat: 8g (50%) Cholesterol: 58mg (19%) Sodium: 697mg (30%) Potassium: 110mg (3%) Fiber: 3g (13%) Sugar: 9g (10%) Vitamin A: 393IU (8%) Calcium: 20mg (2%) Iron: 4mg (22%)
I got a very similar recipe when 1st married in 1975 that had to be stirred with a wooden spoon and left to rise, cut. pan and let rise in the garage overnight (lived in SLC, Utah) brought in and baked almost immediately. One of our family favorites. Until i find my old recipe, this will do well.
Deb Skea's Kitchen 