Monkey Bread

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1/4

  cup

  warm water -- 110F

1/4

  ounce

  yeast

3 1/2

  cups

  all-purpose flour

1/2

  teaspoon

  salt

1/2

  teaspoon

  vanilla extract

3

  tablespoons

  sugar

1

  large

  egg

2

  tablespoons

  unsalted butter -- melted

3/4

  cup

  2% low-fat milk -- warm 110F

1/2

  cup

  pecans -- diced fine

1/2

  cup

  golden raisins

1

  cup

 brown sugar -- packed

2

 teaspoons

  ground cinnamon

1/2

  teaspoon

  ground allspice

1/2

  cup

  unsalted butter -- melted

  vegetable oil spray


In large bowl combine water with yeast and let stand until proofed about 5 minutes.

Stir in 1 cup flour, salt, vanilla extract, sugar, egg, 2 tablespoons butter, milk, pecans and raisins. Mix well until fairly smooth.

Using a dough hook gradually add rest of flour until dough pulls away from bowl. Knead for 3 to 4 minutes or turn out onto floured board and knead by hand for about 8 minutes.

Cover dough with plastic wrap and let it rest for 30 minutes.

In a small bowl mix brown sugar, cinnamon, and allspice together. Put 1/2 cup melted butter in another bowl.

Spray a standard 10 cup Bundt pan with vegetable oil spray.

Turn bread onto flour covered board and deflate. Cut off small pieces of dough and roll in palms of hands to make a ball.

Dunk bread in butter and then roll in spices and place in pan.

Once all balls have been placed in bowl cover with plastic wrap and let rise until doubled about 60 minutes.

Heat oven to 350F.

Bake for 30 to 35 minutes. Let bread cool in pan for 10 minutes and then turn out onto platter. Bread is best eaten warm.

Makes 10 servings


Per Serving:
440 Calories; 17g Fat (33.2% calories from fat); 7g Protein; 68g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 136mg Sodium. Exchanges: 2 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.

Return to Breads