A buttery sweet yeast bread version of Monkey Bread.
1 (0.25-ounce) packet active dry yeast, or 2 1/4 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 in a preheated oven at 400°F (205°C) for 30 minutes or until brown.
Makes 1 loaf.