BUTTERY MONKEY BREAD
Sunday, January 09, 2022
Just pull apart and munch, munch. Crispy, buttery, edges hiding tender, soft, old-fashioned, warm-from-the-oven goodness. Fun to make, fun to eat.
TOP TEN REASONS TO MAKE BUTTERY MONKEY BREAD
10. Family and friends will sing your praises, and then some.
9. It's best fresh from the oven, so you don't even have to wait for it to cool down.
8. You will be so proud of how impossibly satisfying the crispy, buttery, edges are.
7. Good with soup, salad, spaghetti, stew, eggs, steak, chili, fried chicken, noodles.
6. Birds may suddenly appear, whenever you are near.
5. Every piece is good with jam, golden syrup, peanut butter, Brie or honey.
4. Monkey bread is sometimes called Bubble bread. That's cool!
3. Your kitchen will smile.
2. Once baked and you turn them upside down to plate, you'll want to exclaim,
"Boom-Shaka-Laka!"
1. You will be in the running to win the coveted TOP BANANA Award.
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Thanks to Huckleberry Life blog for this recipe inspiration,
for The Last Wonton.
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BUTTERY MONKEY BREAD ~ Makes 1 Bundt
1 cup warm water
1 tablespoon + 3 tablespoons sugar
1 1/2 teaspoons dry yeast
1/2 teaspoon salt
1 egg, beaten
2 tablespoons extra virgin olive oil
3 1/4 cups of flour
1/2 cup butter, melted
Pour warm water into bowl of electric mixer. Mix in 1 tablespoon sugar. Sprinkle yeast on water. Let sit for 10 minutes, until yeast starts to bloom.
In separate bowl, beat salt, eggs and oil together. Using dough hook attachment add egg mixture to yeast mixture and mix on medium low. Next add 1 1/2 cups of flour and mix, mix. Add remaining flour and mix 2-4 minutes until all of the flour is incorporated. Dough should be firm, and a little sticky. Cover and let rise, in a warm place, 1 1/2 hours, until doubled.
Transfer dough onto a clean, floured surface. Roll dough out, with rolling pin to about 1/4 - inch thick. Cut dough into circles with 2 1/2 - inch cookie cutter. I usually get 25 to 30 rounds.
Add 1/2 cup melted butter to bundt pan. Dip both sides of each dough circle in butter and stack around in the bottom of the pan until you've used all the dough.
Cover and let rise, in a warm place, until doubled, about 1 hour.
Preheat oven to 400F. Bake for 20 minutes. Let cool just a bit, then turn on serving plate. Serve warm. Boom-Shaka-Laka!