Monkey Bread Elvis Favorite (Chattanooga Times Free Press 2005.09.13) 2 envelopes active dry yeast 1 tablespoon sugar 1/4 cup warm water, 115 degrees 1 cup milk, heated 1/2 cup sugar 1/3 cup plus 1 tablespoon butter, softened 1/2 teaspoon salt 2 eggs, slightly beaten 5 1/2 cups all-purpose flour
Topping: 1 1/2 cups sugar 1/2 cup chopped walnuts 2 teaspoons fresh ground ginger 1 teaspoon cinnamon 1/2 cup butter, melted In a small bowl dissolve the yeast and 1 tablespoon sugar inthe warm water. Let the mixture stand for 5 minutes. In a large bowl combine the milk, 1/2 cup sugar, butter, salt and eggs. Add the yeast mixture. Beat in 3 cups of flour, beating until smooth. Add the remaining flour. Turn the dough onto a floured board and knead. Let the dough rest for 10 minutes. Knead the dough for 8 minutes more. Place the dough in a greased bowl turning the dough greased side up. Cover and let it rise in a warm place until doubled in bulk, about 30 minutes. In a small bowl combine the lemon, 2 cups sugar, the walnuts, ginger, and cinnamon. Punch the dough down and divide it into 36 portions. Roll each portion into a ball. Roll each ball first into melted butter then into the walnut mixture. Place the balls in a greased 10 by 4 inch loaf pan. Sprinkle any remaining topping over the dough. Cover and let the dough rise for 30 minutes. Bake at 350 degrees for 1 hour or until golden brown. Let the bread cool before serving. Makes 10 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
