This is a savory yeast version of 'monkey
bread', a pull-apart bread.
Monkey Bread
- 1 (1/4-ounce) package
active dry yeast or 2 1/2 teaspoons
1 cup milk, scalded, cooled
4 tablespoons granulated sugar
1 teaspoon salt
5/8 cup butter, melted
3 1/2 cups all-purpose or bread flour
- In a bowl dissolve yeast in scalded milk.
Stir in sugar, salt, 2 tablespoons melted butter, and flour.
Beat well, cover, and let rise until doubled; about 1 hour.
- Punch down and roll out onto a floured
surface to 1/4-inch thick. Cut into diamond shapes about 2 1/2-inches
long. Dip each piece in melted butter and arrange in layers in
a 9-inch ring mold. The mold should be half full. Let rise until
doubled.
- Bake at 400°F (205°C)
for 30 minutes or until brown.
Makes 1 loaf.
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