Note: Only three more days until I leave for London! Can you tell I’m excited?!?!? I am hoping to blog on my daughter’s computer while I am there but I am also working hard to get a bunch of posts done before I go so you won’t be too lonely if posting from England and France doesn’t work out!
I am not sure why this recipe is called Monkey Bread. I have had it in my recipe collection for over 25 years and still don’t know why? Anyone out there know?
Well, despite its name of unknown origins it is good and it’s fun to eat! Just peel off a piece or two and enjoy its buttery goodness.
The recipe actually makes two pans full of bread. The dough holds up well in the refrigerator so if you only have one bundt pan like I do I make one pan full one day and another the next day. That way you get to enjoy two days of fresh baked bread goodness. This bread is definitely better eaten fresh and warm so if you can time it to come out of the oven right before dinner that’s the best!
The process is a little bit more involved than regular loaf of bread but it makes the bread more fun to eat.
Just roll out your dough and use a 2 inch round biscuit cutter to cut out circles of dough. Place the circles, standing upright, into your bundt pan that has 1/2 cup of melted butter sitting in it, just waiting to surround your dough!
Allow to raise. Don’t you just love it when this happens….
Allow the bread to cool for a few minutes in the pan and then loosen the edges and slide onto a pretty serving dish.
Now, go for it! Just peel off a piece or two or three and enjoy the yummy, buttery goodness that is Monkey Bread!
- 2 C lukewarm water
- 1 pkg yeast
- ½ C sugar
- 2 eggs
- 3 C flour
- 4 Tbsp butter, melted
- 4 C flour
- 1 Tbsp salt
- 1 stick/cube butter, melted
- 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,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 ½ 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 if desired
- Roll dough out to about ¼" to ⅜" 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