 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 16 |
|
Homemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread , baked in a fluted tube pan, is easy and almost foolproof. If I'm serving it for breakfast, I add some cinnamon and drizzle it with icing. -Pat Stevens, Granbury, Texas Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
1/2 cup sugar |
1/2 cup shortening |
1 egg |
1/2 teaspoon salt |
4 to 4-1/2 cups king arthur unbleached all-purpose flour, divided |
6 tablespoons butter, melted |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes.
4. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm. Yield: 1 loaf (16 slices).
|
|