maple monkey loaf |
4 1/2 cups all-purpose flour (4 1/2 to 5 cups) |
1/3 cup sugar |
2 packages rapid rise yeast |
1 teaspoon salt |
1/2 cup milk |
1/2 cup water |
1/2 cup butter or margarine |
2 eggs |
1 cup maple syrup |
1 cup chopped walnuts |
in large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. heat milk, water and 5 tablespoons butter until very warm (120º to 130ºf); stir into dry ingredients. stir in eggs and enough remaining flour to make soft dough. knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. cover; let rest on floured surface 10 minutes. |
divide dough into 32 pieces; roll into balls. melt remaining 3 tablespoons butter; dip balls in butter. in bottom of greased 10-inch tube pan with non-removable bottom, evenly layer 1/3 cup syrup, 1/2 cup walnuts and 16 balls. repeat layers. top with remaining 1/3 cup syrup. *cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes. |
bake at 375ºf for 35 minutes or until done; cover with foil during last 10 minutes to prevent excess browning. cool in pan on wire rack for 10 minutes. invert onto serving plate. |
yield |
1 loaf |
notes : *cool rise method: shape loaf as directed. cover tightly with plastic wrap; refrigerate 2 to 24 hours. to bake, remove from refrigerator, uncover dough and let stand 10 minutes at room temperature. bake and cool as directed. |
