MONKEY BREAD II
Here is a recipe for a bread machine, though it can easily be done in the conventional, muscle building way. You use the dough only setting and do the rest by hand. For machines that do 1 1/2 - 2 pound capacity.
Provided by Darren, Debbie and Joshua
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 3h20m
Yield 12
Number Of Ingredients 10
Steps:
- Remove baking pan from machine. Place yeast, flour, ground cinnamon, salt, white sugar, 2 tablespoons butter and water in the order that is recommended for the bread maker. Make sure that no liquid comes in contact with the yeast. Select dough cycle and press start.
- When dough is complete, place dough on floured surface and knead 10 to 12 times.
- 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!). Stir until smooth. Remove from heat.
- Cut dough in one inch chunks. Drop one chunk at a time into the butter sugar mixture. 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. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.
- Bake in a preheated 375 degree F (190 degree C) oven for 20 to 25 minutes or till golden brown. 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. Serve warm...and enjoy.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 56.2 g, Fat 17.3 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 402.9 mg, Sugar 29.4 g
BREAD MACHINE MONKEY PULL APARTS
I love to have the bread maker make my dough. It is foolproof. Shaping and finishing dough is usually not a big chore and the results are wonderful! I am unsure where I got this recipe as it is written in my handwriting but no indication of where it came from.
Provided by KCShell
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Add ingredients to your bread maker, according to manufacturer's instructions.
- Process on Dough Cycle.
- Remove dough from machine at end of dough cycle.
- Using glaze ingredients, Grease tube pan with 2 T butter.
- Sprinkle pan with 2 T brown sugar.
- Mix remaining brown sugar and cinnamon.
- Melt remaining 4 T butter.
- Divide dough into 12 pieces.
- Roll in melted butter then into brown sugar and cinnamon.
- Arrange dough in layers.
- Let rise in warm place 30 minutes or until doubled.
- Preheat oven to 350*.
- Bake 25-30 minutes.
- Turn out of pan immediately.
Nutrition Facts : Calories 210.1, Fat 8.8, SaturatedFat 5.2, Cholesterol 55.6, Sodium 167.9, Carbohydrate 29.7, Fiber 1.8, Sugar 12.1, Protein 4
GARLIC MONKEY BREAD
A delicious garlic monkey bread!
Provided by Bernice Dray
Time 1h40m
Yield 16
Number Of Ingredients 5
Steps:
- Butter a 9x5-inch loaf pan. Cut dough into 16 pieces.
- Combine melted butter, egg, parsley, and garlic powder. Dip pieces of dough into the butter mixture, coating completely. Arrange in a single layer in the prepared pan and pour any remaining butter mixture over top. Cover and let rise in a warm place until dough just reaches the top of the pan, about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake monkey bread in the preheated oven until golden brown, about 25 minutes. Let cool in the pan slightly before serving.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 13.7 g, Cholesterol 11.2 mg, Fat 4.1 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 180.9 mg, Sugar 1.2 g
BREAD MACHINE PUMPKIN MONKEY BREAD
I love making this pumpkin monkey bread for a holiday brunch. Leftovers reheat well, and the sauce is good enough to make extra to use as waffle and pancake syrup. -Emily Main, Tonopah, Arizona
Provided by Taste of Home
Time 1h5m
Yield 18 servings.
Number Of Ingredients 20
Steps:
- In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed., Meanwhile, in a large saucepan, combine sauce ingredients; cook and stir until blended. Remove from heat., When dough cycle is completed, turn dough onto a lightly floured surface. Divide into 36 portions; shape into balls., Arrange half of the balls in a greased 10-in. fluted tube pan; cover with half of the sauce. Repeat, being sure to thoroughly coat the top layer with sauce., Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly., Cool in pan 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 302 calories, Fat 12g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 234mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
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