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Delicious, buttery monkey is bread is as fun to make as it is to eat. Best enjoyed fresh out of the oven. Just grab a piece and enjoy!
What is Monkey Bread?
Monkey bread is either a sweet or savory bread that is made with balls of dough baked together in a pan. It is called monkey bread because you pull it apart and eat it with your fingers, just like a monkey eats!
I’ve had this recipe for monkey bread in my recipe collection for over 30 years.
Can Monkey Bread Be Made In A Loaf Pan?
The recipe actually makes two bundt pans full of bread. So if you only have one bundt pan you can use two loaf pans for the other half of the dough. The dough also holds up well in the refrigerator when store in an airtight container. It will last for a few days so you can make one loaf later.
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!
How to Make Monkey Bread
The process is a little bit more involved than regular loaf of bread but it makes the bread more fun to eat.
- Mix together dough according to directions below, cover and allow to rise until doubled, about 1 hour.
- Roll out your dough and use a 2 inch round biscuit cutter ( I use my grandma’s old 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….
- Bake in a 400 degree F oven for about 20 minutes or until bread is golden brown.
- 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!
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Monkey Bread
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
Ann LGL says
This is a family favorite of ours too. I like how you put them in on edge it looks pretty- we just blop them in as balls. We also like it done several different ways- with maple sryup, or chocolate chips, or with cinamon and brown sugar, or with Italian spices. All so yummy!!! (We’ve even done it with pop and fresh biscuits- not as good, but works.)
Jill says
I have also had this recipe for years – it was a family favorite that our grandma always made. She’s gone now, but we still make this often in our families. I just thought I would mention that I have great success in freezing one of the Bundt pans and baking later. It’s nice when you’re in a hurry, or for a Sunday dinner, to pull the frozen pan out and just let rise! After arranging the discs in the bundt pan, I raise and bake one. The other, I cover with Saran wrap and tin foil, then immediately put into the freezer (before raising the second time). Just remember to pull out of the freezer several hours before needing it, as it will take 4-5 hours to unthaw and raise. It tastes delicious. I’ve always used it within a month, but it could probably go for two. Also, in trying to be a little healthier, we use one stick of butter between the two bundt pans. We dip each side of the disc in butter and line them up. There will be some butter leftover, and we just pour that over the top. We also have used whole wheat (or half and half) with delicous results. (We use white wheat.)
Lisa says
I’ve always thought it was called Monkey Bread because when you eat it, you look like a monkey…
Laurie says
I have a recipe very similar to this. Only difference is I dip both sides of the dough in butter then press both sides into a sugar and cinnamon mixture before I line them up in the pan. This makes the edges a little crunchy with the cinnamon sugar goodness and the centers still buttery soft. The early morning seminary kids love them!
Michele R. says
I make Monkey Bread but I take small nuggets of bread dough and dip them in butter and then in a cinnamon, sugar mixture, then into the bundt pan. You then let the bread rise and bake it. It’s like a sticky bun when it comes out of the oven – very tasty.
I’m intrigued by your version also. THanks for the great recipes!
Michele