Comments on: Monkey business http://blog.kingarthurflour.com/2008/10/24/monkey-business/ Hot Stuff from King Arthur's Hearth Tue, 16 Mar 2010 04:40:07 +0000 http://wordpress.org/?v=2.3.1 By: Jenna Hilgers http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-33842 Jenna Hilgers Sat, 20 Feb 2010 00:37:13 +0000 http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-33842 I know this was an older post, but I just found the site and clicked through all the amazing recipes! My Sunday School Teenagers LOOOOOOVE Monkey Bread so I'm always trying to find new ways to make it. Can't wait to try this one, but a quick question. Do you think I could prep it on a Saturday and let it sit in the fridge until Sunday morning to bake it? Or do you think it would be okay baking it Saturday and serving Sunday morning? Thanks for all the great recipes!!!! <strong>Sure, Jenna, I'd prepare it Saturday, bake Sunday morning. You might want to get up early enough to let it sit at room temperature for a couple of hours, to rise a bit before you put it in the oven. You can just pull it out of the fridge and go back to bed for awhile... :) PJH</strong> I know this was an older post, but I just found the site and clicked through all the amazing recipes! My Sunday School Teenagers LOOOOOOVE Monkey Bread so I’m always trying to find new ways to make it. Can’t wait to try this one, but a quick question. Do you think I could prep it on a Saturday and let it sit in the fridge until Sunday morning to bake it? Or do you think it would be okay baking it Saturday and serving Sunday morning? Thanks for all the great recipes!!!!

Sure, Jenna, I’d prepare it Saturday, bake Sunday morning. You might want to get up early enough to let it sit at room temperature for a couple of hours, to rise a bit before you put it in the oven. You can just pull it out of the fridge and go back to bed for awhile… :) PJH

]]> By: Rocky-cat http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-12210 Rocky-cat Mon, 23 Mar 2009 13:42:32 +0000 http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-12210 Two questions/comments- I made the bread yesterday and the first layer stayed firmly in the pan while the rest unmolded easily. I used a NordicWare Fleur di Lis pan because that's what I had. Was the design of the pan too elaborate to facilitate easy unmomlding? Also, I had the same problem as a previous poster with the chocolate chip topping. It simply fused to the plate that I unmolded the bread onto. I'm thinking it may just be gilding the lily anyhow. But, I actually did make the bread and the family actually did like it. <strong>Glad the family liked it, Rocky. Try unmolding the cake onto a piece of parchment. Once it's cool, slip it onto a serving plate. Also, if you turn it out of the pan immediately, I think it will come out OK, even with a fairly intricate design in the pan (which does, as you surmised, make it stick more than a smooth surface would). Hope you try it again - PJH</strong> Two questions/comments-
I made the bread yesterday and the first layer stayed firmly in the pan while the rest unmolded easily. I used a NordicWare Fleur di Lis pan because that’s what I had. Was the design of the pan too elaborate to facilitate easy unmomlding?
Also, I had the same problem as a previous poster with the chocolate chip topping. It simply fused to the plate that I unmolded the bread onto. I’m thinking it may just be gilding the lily anyhow.
But, I actually did make the bread and the family actually did like it.

Glad the family liked it, Rocky. Try unmolding the cake onto a piece of parchment. Once it’s cool, slip it onto a serving plate. Also, if you turn it out of the pan immediately, I think it will come out OK, even with a fairly intricate design in the pan (which does, as you surmised, make it stick more than a smooth surface would). Hope you try it again - PJH

]]> By: J. http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-8720 J. Wed, 07 Jan 2009 00:10:16 +0000 http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-8720 I've been on an everything-sourdough kick. Do you think this would work with it? How much should I substitute in? <strong>I think you should just leave this recipe as is. The sweetness really wouldn't go with the tang of sourdough. If you want to experiment and prove me wrong, though, try substituting 1 cup of fed starter for 1/2 cup of the flour and about 1/2 to 2/3 cup of the liquid in the recipe. Good luck - PJH</strong> I’ve been on an everything-sourdough kick. Do you think this would work with it? How much should I substitute in?

I think you should just leave this recipe as is. The sweetness really wouldn’t go with the tang of sourdough. If you want to experiment and prove me wrong, though, try substituting 1 cup of fed starter for 1/2 cup of the flour and about 1/2 to 2/3 cup of the liquid in the recipe. Good luck - PJH

]]> By: Robin G http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-8146 Robin G Thu, 25 Dec 2008 22:55:10 +0000 http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-8146 Off topic, but...the photo captioned: then knead for about 7 minutes, till smooth looks like a hand holding a foot! <strong>Whoa, Robin - you're right: bread sculpture! - PJH</strong> Off topic, but…the photo captioned:
then knead for about 7 minutes, till smooth
looks like a hand holding a foot!

Whoa, Robin - you’re right: bread sculpture! - PJH

]]> By: Doowattasiaxy http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-7672 Doowattasiaxy Sat, 20 Dec 2008 02:33:15 +0000 http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-7672 Seldom I write comments but resource really cool Seldom I write comments but resource really cool

]]> By: William Lundy http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-5954 William Lundy Tue, 11 Nov 2008 14:07:16 +0000 http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-5954 I just had to comment on a passing remark in the preamble, re "colder...monkey"; it would seem from the way you have worded it that there is a rude connotation - I assure you there is not (however, readers with sensibilities may want to top reading now). As someone who is a logophile and lifelong naval historian, I have researched many sayings and words whose origins trace back to the 17th through 19th centuries. The most persistent explanation for this is: On warships where cannonballs were stored on deck (not usual, but occasional), they had to be stacked so they would not roll about. A tray or frame (called a "monkey") was fitted to the deck (think of a low wall, square, about 2-3 inches high). The cannonballs were then stacked, pyramid-style, within this "monkey" so they were ready for use but didn't roll about the deck causing mayhem. In very cold winter conditions, the monkey, being made of brass, contracted more due to the cold than did the iron cannonballs; thus, on occasion, the monkey contracted sufficiently that it pushed the bottom row of cannonballs outside of itself, spilling them onto the deck. Thus, this explains in contextual terms the saying, "cold enough to freeze the balls of a brass monkey". While I am sure people can read into it what they want, and some will be offended by the connotations they - the readers - have read into the saying, the origin is merely illustration of the quaint ways that (largely uneducated) sailors in "days of yore" spoke. As a regular reader and occasional contributor to this blog, I know there are others who like to know the whole story; thus this tidbit of nautical trivia is offered in that spirit and not meant to cause any offense. <strong>Wonderful information, Bill. And presented beautifully. Thanks so much for sharing! - PJH</strong> I just had to comment on a passing remark in the preamble, re “colder…monkey”; it would seem from the way you have worded it that there is a rude connotation - I assure you there is not (however, readers with sensibilities may want to top reading now). As someone who is a logophile and lifelong naval historian, I have researched many sayings and words whose origins trace back to the 17th through 19th centuries. The most persistent explanation for this is: On warships where cannonballs were stored on deck (not usual, but occasional), they had to be stacked so they would not roll about. A tray or frame (called a “monkey”) was fitted to the deck (think of a low wall, square, about 2-3 inches high). The cannonballs were then stacked, pyramid-style, within this “monkey” so they were ready for use but didn’t roll about the deck causing mayhem. In very cold winter conditions, the monkey, being made of brass, contracted more due to the cold than did the iron cannonballs; thus, on occasion, the monkey contracted sufficiently that it pushed the bottom row of cannonballs outside of itself, spilling them onto the deck. Thus, this explains in contextual terms the saying, “cold enough to freeze the balls of a brass monkey”. While I am sure people can read into it what they want, and some will be offended by the connotations they - the readers - have read into the saying, the origin is merely illustration of the quaint ways that (largely uneducated) sailors in “days of yore” spoke.
As a regular reader and occasional contributor to this blog, I know there are others who like to know the whole story; thus this tidbit of nautical trivia is offered in that spirit and not meant to cause any offense.

Wonderful information, Bill. And presented beautifully. Thanks so much for sharing! - PJH

]]> By: Dana Booth http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-5558 Dana Booth Thu, 30 Oct 2008 17:33:59 +0000 http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-5558 Milli, Have you made KAF's chocolate loves vanilla bread? If you liked that, then I would anticipate you liking this chocolate monkey bread; if you didn't, then I would not expect you to like this either. I would not expect everyone's tastes to be the same. Having made various KAF monkey breads before as well as the chocolate loves vanilla bread which is similar, and loved them all, yes, I too, am making a guess that I will love this bread. I will repost if it's not. Be sure that you're not overbaking the bread (KAF, want internal temp of 190, correct?) which I find rather easy to accidentally do with sweet monkey bread. I usually cover with foil part way through to stop the top from burning and that helps tremendously so you get wonderful crunchy chocolate or cinnamon flavor rather than burnt/dried/overcooked flavor. Also, as was mentioned in another post, this monkey bread is drier on the outside, not gooey. Perhaps you were expecting gooey? KAF, thanks for another wonderful respite from the rest of the world. I've had a great time reading the recipe and posts. Looking forward to making this later. Thx! Dana Milli,

Have you made KAF’s chocolate loves vanilla bread? If you liked that, then I would anticipate you liking this chocolate monkey bread; if you didn’t, then I would not expect you to like this either. I would not expect everyone’s tastes to be the same.

Having made various KAF monkey breads before as well as the chocolate loves vanilla bread which is similar, and loved them all, yes, I too, am making a guess that I will love this bread. I will repost if it’s not.

Be sure that you’re not overbaking the bread (KAF, want internal temp of 190, correct?) which I find rather easy to accidentally do with sweet monkey bread. I usually cover with foil part way through to stop the top from burning and that helps tremendously so you get wonderful crunchy chocolate or cinnamon flavor rather than burnt/dried/overcooked flavor.

Also, as was mentioned in another post, this monkey bread is drier on the outside, not gooey. Perhaps you were expecting gooey?

KAF, thanks for another wonderful respite from the rest of the world. I’ve had a great time reading the recipe and posts. Looking forward to making this later. Thx!

Dana

]]> By: Milli http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-5494 Milli Wed, 29 Oct 2008 14:31:10 +0000 http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-5494 I made the recipe and did not like it. Have the ones that comment on how good and different it would be REALLY made it? I think not. I thought it would be also, so I made it. The chocolate chips. cocoa, sugar and flour don't blend very well no matter how long you mix in food processor. Maybe a little syrup would help blend. Lots of work with ??? results. I do like most of your recipes though.<strong>The food prcessor with be more of a chop than a fine grind. This mix needs to stay dry until coating the dough, so I wouldn't suggest adding syrup. Glad to hear that most of the recipes are a hit. Keep baking and posting. Have fun. Frank from KAF.</strong> I made the recipe and did not like it. Have the ones that comment on how good and different it would be REALLY made it? I think not. I thought it would be also, so I made it. The chocolate chips. cocoa, sugar and flour don’t blend very well no matter how long you mix in food processor. Maybe a little syrup would help blend. Lots of work with ??? results. I do like most of your recipes though.The food prcessor with be more of a chop than a fine grind. This mix needs to stay dry until coating the dough, so I wouldn’t suggest adding syrup. Glad to hear that most of the recipes are a hit. Keep baking and posting. Have fun. Frank from KAF.

]]> By: Amanda http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-5484 Amanda Wed, 29 Oct 2008 06:34:28 +0000 http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-5484 What do you think about substituting 1/4 C of the flour for cocoa powder? <strong>I don't like chocolate bread, but it would probably work OK. Might be a touch bitter and might not rise quite as well, but with monkey bread, it's not as big a deal. You might want to increase the sugar in the coating - if you increase it in the dough, it'll really start to slow its rise. Hey, give it a try, let us know- PJH</strong> What do you think about substituting 1/4 C of the flour for cocoa powder?

I don’t like chocolate bread, but it would probably work OK. Might be a touch bitter and might not rise quite as well, but with monkey bread, it’s not as big a deal. You might want to increase the sugar in the coating - if you increase it in the dough, it’ll really start to slow its rise. Hey, give it a try, let us know- PJH

]]> By: lisa http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-5434 lisa Mon, 27 Oct 2008 13:57:54 +0000 http://blog.kingarthurflour.com/2008/10/24/monkey-business/#comment-5434 Wow, this looks incredible. I have a recipe for Monkey Bread in my King Arthur Flour cookbook that I want to try, and then I'll have to try my hand at Chocolate Monkey Bread. Thank you for all of the wonderful recipes and photographs. Wow, this looks incredible. I have a recipe for Monkey Bread in my King Arthur Flour cookbook that I want to try, and then I’ll have to try my hand at Chocolate Monkey Bread. Thank you for all of the wonderful recipes and photographs.

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