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“HEY, HEY, WE’RE THE MONKEES” ~~ BREAD

February 12, 2009

This recipe is from Martha Stewart:  here’s a link to the photo. Anyway,  I don’t usually post recipes from others because the real purpose of this site is to have original recipes or my family recipes.  However, my young cousin, Janine, requested this recipe.  And, I can never say “no” to her!!   So,  the next time I make this, I’ll post my own picture.

I have no idea why it’s called, “Monkey Bread”.  So, I figured I’d just name it for that funny, talented bunch of singers (actors?)!  And, note to Janine:  I think you believe I’m pretty good in the kitchen, but this recipe is not original to me.  ( shhh-hh, that’s between us, OK?)

Ingredients

  • FOR THE BREAD
  • 1/4 cup warm water
  • 3 1/4 cups flour
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 cup granulated sugar, plus pinch for yeast
  • 3/4 cup milk, warmed
  • 2 tablespoons shortening, plus more for pan and bowl
  • 1 package yeast
  • FOR THE COATING
  • 1 stick butter, melted
  • 1/2 cup nuts, chopped
  • 2 teaspoons ground cinnamon
  • 3/4 cup light-brown sugar
  • FOR THE ICING
  • 2 cups confectioners’ sugar
  • 1/4 cup milk

Directions

  1. Put the warm water and a pinch of sugar in small bowl; sprinkle yeast over top. Stir; let the yeast soften and dissolve, about 5 minutes.
  2. Place shortening, warm milk, sugar, salt, and egg in mixer bowl. Grease Bundt pan and a medium bowl.
  3. Once yeast is dissolved and foamy, add it to mixer bowl; mix well with dough hook. Slowly add flour. Knead on medium-low 1 minute or by hand 5 minutes. Place in the greased bowl; cover with plastic. Set dough in warm place and let rest 20 minutes.
  4. Make coating: Put melted butter in a bowl. In another bowl, mix brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons of nut mixture in Bundt pan. Cut dough into 1/2-inch pieces. Roll into balls.
  5. Dip balls in butter, then roll in nut mixture; place in prepared Bundt pan.
  6. Cover with plastic wrap; let rise about 1 hour or until doubled in size.
  7. Preheat oven to 350 degrees. Bake 30 to 35 minutes. Let cool 15 minutes in pan.
  8. Turn bread out of pan; cool 20 minutes on rack or plate.
  9. Make icing: In small bowl, stir milk into confectioners’ sugar. Drizzle over bread.
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2 Comments leave one →
  1. February 13, 2009 10:07 am

    Cute blog design! Thanks for visiting my site and I am glad you enjoyed it! Will have to try out that rice pudding recipe sometime, my husband and I love it. BTW you’re right, I’m 26 🙂

    • February 13, 2009 9:06 pm

      Thanks “snowhite”! Believe me, once you make that rice pudding you won’t ever be able to eat any other ones! Check back now and then for new recipes. I seem to be having a problem downloading the photos which is what is holding me up!

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