Monkeying Around Bread
Monkeying Around Bread
(23)
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| dairy free | |
| Hands-on time: | |
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| Baking time: | |
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| Yield: | 8" round bread, 5 to 7 servings |
Ingredients
Topping
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
Dough
- 1/2 cup lukewarm water
- 1 tablespoon vegetable oil
- 1 large egg
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 2 cups King Arthur Unbleached All-Purpose Flour
Directions
1) Make the topping: Blend the sugar and cinnamon in a small bowl, or shake them together in a small lidded container. Set aside.
2) Place water, vegetable oil, egg, salt, sugar, and yeast in a medium bowl and stir well.
3) Add 1 cup of the flour, stirring to blend.
4) Add the second cup of flour, stirring to make a cohesive dough. Let the dough rest for 5 minutes; this gives the flour a chance to absorb the liquid, making it easier to knead.
5) Knead the dough — by hand, mixer, or bread machine — till it's soft and smooth.
6) Place the dough in a lightly greased bowl or large measuring cup, cover it, and let the dough rise for 30 to 60 minutes, till it's doubled in size.
7) Gently deflate the dough, and place it on a clean, lightly greased work surface; a silicone mat works well here. Divide it into pieces about 1 1/2" in diameter; you'll make 16 to 18 pieces.
8) Lightly grease an 8" round cake pan. Dip each piece in water, then roll it in the cinnamon-sugar mixture to coat.
9) Place the pieces in a single layer in the prepared pan. Sprinkle any remaining cinnamon-sugar over the top.
10) Cover the pan, and let the bread rise for 30 to 60 minutes, till it's visibly puffy. Towards the end of the rising time, preheat the oven to 350°F.
11) Uncover the pan, and bake the bread for 25 to 30 minutes, till it's golden brown and feels set.
12) Remove from the oven, and immediately turn the pan over onto a cooling rack. Lift the pan off the bread, and scrape any leftover topping in the pan onto the bread.
13) Pull the bread apart to serve. Serve warm, or at room temperature.
Yield: 8" round bread, 5 to 7 servings
Reviews
04/24/2012- I made this recipe as written and found it dry and bland. Will not be making it again.
11/20/2011- for the people who couldn't print the whole recipe, maybe if you save to your desktop or favorites, then print, it will print all. I don't print, only save in my recipe folder. However, I did save in favorites and did print the entire recipe.
- 11/20/2011
- This recipe is the best tasting,easiest one i have done. My grandaughter loves cinnamon rolls. However, on school mornings, i don't have the time to bake them. In their place, i make this Monkeying Around Bread. She has almost decided that this is better than the rolls, not quite yet thought. It is almost failsafe. The worst part of the recipe is waiting for it to rise the 2nd time. In total, i can have this on the table in a little more than 2 hrs. Going to attempt to make to bake stage, bake for maybe 10 min and freeze to finish when needed. thank you King Arthur. You have come thru with yet another fail safe recipe.
- 08/02/2011
- I made this recipe so my daughter could take it to work to share with the staff. Unfortunately she was only able to take one serving and share it with one co-worker. What a wonderful treat!!! I am getting ready to make it again and hope that my husband and I can resist taking a sample taste so she can share it with the entire office. It is sweet, moist and full of flavor! That is why I came back to the site for the recipe again.
- 02/18/2011
- I have made this monkey bread a few times and my kids love it!...actually so do I. I roll my dough in milk before I dip it in the cinnamon mixture and I added a half teaspoon of the buttery sweet dough and it is YUM!
- 08/28/2010
- I made this today to take to a family party. I should have started later so I didn't have time to smell it and find something else to take to the party. It's already more than 1/2 gone! Delicious. After reading the entry for this on Baker's Banter I was going to drizzle some a simple glaze over them, but we just didn't get that far. Delicious and so nice that it's pretty low-fat without any butter! I did add 1/2 tsp of allspice, but since I haven't made it without, I'm not sure how much it changed the flavor. Thanks for the great recipe!
06/13/2010- I only give this recipe 4 stars, because it's kind of dry. Next time I will definitively add some butter to the pan before baking.
- 06/04/2010
- The recipe is good. I figured out that what is missing is that when I dipped or brushed each piece of the dough with margarine or butter and then dipped it into the sugar/cinnamon mixture...the texture comes out much better ...not hard but soft with a tender crust. And the taste is so much out of this world. Try it ...you will like this versioon.
- 05/05/2010
- This was so good. To the person who waid "Yuck", I'd check your ingredients, mixing or methods once again because this was quite the opposite for me. The balls were moist and tender and just plain ethereal! Of course, they didn't last too long around here - always best eaten when warm and fresh. My comment on the "sweet dough isn't sweet" should also be mentioned. A sweet dough is called a sweet dough, but doesn't have to taste overly sweet. A sweet dough is classified as that when there is a sugar or sweetener added to enhance the flavor and is usually used to make a sweet product, such as cinnamon rolls or even sometimes dinner rolls. There are those who take the term "sweet dough" far too literally. The topping mixture of these balls are plenty sweet, if the dough were any sweeter, you'd have a over-explosion of sugar, which is not the point of Monkey Bread. BTW, Monkey Bread was a favorite treat of Ronald Regan and Mrs. Regan's White House Chef made it often for the President.
- 04/28/2010
- This turned out so nicely. I used only 1 cup all-purpose flour, and 1 cup white whole wheat, because, why not? It turned out great, rose perfectly, and kids said they "loved it."
