Monkey Bread Ii
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
41
Spice
60
Sweetness
65
Sourness
42
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
2.5 tsps
Active Dry Yeast3 cups
All-Purpose Flour1 tsp
Ground Cinnamon1 tsp
Salt1 cup
White Sugar1 cup
Margarine1 cup
Water1 cup
Brown Sugar (packed)1 cup
RaisinDirections:
1
Remove baking pan from machine
2
Place yeast, flour, ground cinnamon, salt, white sugar, 2 tablespoons butter and water in the order that is recommended for the bread maker
3
Make sure that no liquid comes in contact with the yeast
4
Select dough cycle and press start
5
When dough is complete, place dough on floured surface and knead 10 to 12 times
6
In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and raisins ( 1/4 cup of chopped nuts is good too!)
7
Stir until smooth
8
Remove from heat
9
Cut dough in one inch chunks
10
Drop one chunk at a time into the butter sugar mixture
11
Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below
12
Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes
13
Bake in a preheated 375 degree F (190 degree C) oven for 20 to 25 minutes or till golden brown
14
Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate
15
Serve warm
16
And enjoy