Monkey Bread Recipe
* Christmas Bread Recipes * Razzle Dazzle Recipes *

   "Your Source for Christmas Bread Recipes Online" 


Monkey Bread Recipe

1 envelope active dry yeast

1/2 C. very warm milk (110 to 115 F.)

1 egg, lightly beaten

1/2 C. vegetable oil

3 C. sifted all-purpose flour

1/4 C. sugar

1 t. salt

1/2 C. boiling water

1/4 C. ( 1/2 stick) butter or margarine, melted

Dissolve yeast in warm milk in small bowl. Place yeast mixture, egg, oil, flour, sugar and salt in large bowl; beat until smooth. Very slowly drizzle in boiling water, beating hard all the while. Cover bowl of dough with plastic wrap; refrigerate overnight.

Next day, coat a 10-inch (12-cup) Bundt pan or 10-inch tube pan with nonstick cooking spray; set aside. Punch dough down, turn onto well-floured pastry cloth and knead 1 minute. With floured, cloth-covered rolling pin, roll dough into a 1/4-inch-thick rectangle. Cut into strips 3 1/4 to 4 inches long and 1 1/2 to 2 inches wide. Dip in melted butter, then arrange strips, overlapping, in pan.

Cover with cloth and let rise in warm, draft-free place until doubled in bulk, about 1 1/2 hours. Toward end of rising, preheat oven to 350 F.  Bake 35 to 40 minutes until loaf is golden brown and sounds hollow when tapped with a fork. Cool loaf in pan on wire rack 5 minutes, then turn out on rack and cool before serving.

Note: Begin the bread the day before you intend to serve it.

From American Century Cookbook by Jean Anderson


Razzle Dazzle Recipes

Don't forget to visit our other Recipe site at
That's My Home