PULL-APART (MONKEY) BREAD
Monkey Bread Recipe INGREDIENTS
- 2 cups milk
- 1/3 cup sugar
- 1/2 cup shortening
- 1/4 cup warm water
- 1 pkg active dry yeast
- 5 cups all purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 2 tsp. salt
- 1/2 cup butter, melted
Dissolve yeast in warm (not hot) water with a pinch of sugar and allow to sit for 5 minutes.
Scald milk: Bring nearly to a boil, heating only until tiny bubbles begin to form around the edges of pan, around 190°F. Remove from heat. Stir in shortening and sugar until dissolved. Allow to cool to lukewarm (85°F).
Stir in yeast mixture and 3 cups flour. Beat until smooth.
Transfer dough to a bowl brushed with oil, turning once to coat dough with oil. Cover and let rise in a warm place for 2 or 3 hours.
Add remaining ingredients except for the butter. Knead 4-5 minutes. Allow the dough to rise for another hour.
Preheat oven to 350°F.
Melt 1/2 cup butter and allow to cool slightly. 1 tablespoon sugar may optionally be added to the butter for a little extra sweetness, if desired.
Dust a work surface well with flour. Turn dough out and roll into 1 1/2" to 2" diameter balls. Dip the dough balls into the slightly cooled, melted butter.
Arrange in layers in a Bundt pan, tube, or monkey bread pan.
Bake in preheated oven for 45-55 minutes. Cool 5 minutes, Run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto serving dish.
The monkey bread may be served either sliced or pulled apart. The monkey bread recipe is best served while still warm from oven.