A savory, yeast bread with wheat germ version of Monkey Bread.
3 1/2 cups all-purpose or bread flour
1/2 cup wheat germ
3 tablespoons packed brown sugar
1 teaspoon salt
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons
3/4 cup milk
3/4 cup butter or margarine - divided use
1/4 cup water
1 tablespoon wheat germ
- In a large bowl, mix 2 1/2 cups flour, 1/2 cup wheat germ, brown sugar, salt, and yeast.
- In a saucepan over low heat, heat milk, 1/2 cup butter, and water until hot to the touch, about 125°F (55°C). Stir into the flour mixture, using only enough of 1 cup flour to make a soft dough. Knead until smooth, about 5 minutes. Cover and let rest for 5 minutes.
- Roll into a 16 x 10-inch rectangle and cut into 2-inch pieces. Dip the pieces in 1/4 cup melted butter and arrange in a bundt or tube pan sprinkled with 1 tablespoon wheat germ.
- Cover, let rise until double, about 1 hour, and bake in a preheated oven at 400°F (205°C) for 30 minutes.
Makes 1 loaf.