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
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