ISO - Monkey Bread
  Re: (...)
Ok I've seen these in the frozen food area - yuck. Derek and I had some when we back east that was homemade and it was wonderful.

Anyone have a tried and true (and easy) recipe for it?
  Re: ISO - Monkey Bread by DFen911 (Ok I've seen these i...)
My mom makes it with Pillsbury biscuits and butterscotch pudding... want the recipe?
  Re: Re: ISO - Monkey Bread by HomeCulinarian (My mom makes it with...)
Wait a sec, do a search with the "From" blanked for week and year. We've been through this recipe before with pics!

And it's Jean's recipe, so it has to be the best!

When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
  Re: Re: ISO - Monkey Bread by HomeCulinarian (My mom makes it with...)
Denise, can you give a description? I've seen so many recipes for this. The one that Jeannette mentioned is very popular. There is another one that uses frozen bread dough and you make a sticky glaze and add nuts, so they are like a pull apart sticky bun.

"Drink your tea slowly and reverently..."
  Re: Re: ISO - Monkey Bread by Mare749 (Denise, can you give...)
I had a recipe for one using the butterscotch pudding - OMG!! Evil EVIL!!!

Mom used to do a savory one with frozen bread dough, dipped in butter and a parm & Italian herb mix, piled in a bread pan and baked. I used to make it a lot and now wonder why I don't?????
You only live once . . . but if you do it right once should be enough!
  Re: Re: ISO - Monkey Bread by Harborwitch (I had a recipe for o...)
Denise, This is the best. From Cook's Country.
Monkey Bread

From the episode: Breakfast Showstoppers

The dough should be sticky, but if you find that it's too wet and not coming together in the mixer, add 2 tablespoons more flour and mix until the dough forms a cohesive mass. Make sure to use light brown sugar in the sugar mix; dark brown sugar has a stronger molasses flavor that can be overwhelming. After baking, don't let the bread cool in the pan for more than 5 minutes or it will stick to the pan and come out in pieces. Monkey Bread is at its best when served warm.

Serves 6 to 8.  

For the Dough
2 tablespoons unsalted butter , softened, plus 2 tablespoons melted
1 cup warm milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
1/4 cup granulated sugar
1 package rapid-rise yeast or instant yeast
3 1/4 cups all-purpose flour , plus extra for work surface
2 teaspoons table salt

For the Brown Sugar Coating

1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick), melted

For the Glaze
1 cup confectioners' sugar
2 tablespoons milk

For the Dough:
Adjust oven rack to medium-low position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.

In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook, (see below for making Monkey Bread without a mixer). Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.

For the Sugar Coating:

While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside.

To Form the Bread

Gently remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces. (See photos 1 and 2 on page 9.)

Following photo 3 on page 9, roll each dough piece into a ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then, following photo 4 on page 9, layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.

Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

Remove pan from oven and heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.

For the glaze:

While bread cools, whisk confectioners' sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.

Monkey Bread Without a Mixer:

In step 2, mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed.
  Re: Re: ISO - Monkey Bread by Dismc (Denise, This is the...)
Baked Explorations: Classic American Desserts Reinvented has an excellent recipe for Monkey Bubble Bread. You can find it here . I loved their first book and have made myself hold off buying the second until I get through the last 10 I have. Luckily, I have been able to find a good number of the recipes online. [Image: 1131756005_Qcym9-Th.jpg]
  Re: Re: ISO - Monkey Bread by Cubangirl ([i]Baked Exploration...)
There are two Monkey Breads - I've never cared for the sweet version, just too sweet, I think. I've made the savory for years, used to be a holiday staple and watch out Mom if it wasn't on the table!!!

Which version did you and Derek have and like so much, Denise?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: ISO - Monkey Bread by cjs (There are two Monkey...)
We had the sweet verion but I didn't even THINK of a savory one! Oh this is gonna be great! Thank you guys so much.
  Re: Re: ISO - Monkey Bread by DFen911 (We had the sweet ver...)
Be careful! Jean's recipe is addictive! I could eat the whole thing myself!
Keep your mind wide open.

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