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       Volume I - October 22, 2010

Let’s Monkey Around!
by Alice Osborne

With bread, that is. Monkey bread, also known as bubble bread, or pull-apart bread is fun and easy to make, and incredibly delicious. Monkey breads are so good served warm, with the idea of everyone picking their own irregularly shaped piece, or they can be sliced as you would a regular loaf of bread if you prefer.

This handsome and spectacular bread is made with yeast dough from which small pieces are pinched or cut, then dipped into melted butter and poppy seeds or currants or orange juice and coconut or... Only your imagination limits you. These pieces are then placed to rise in a tube pan to triple their original height. When baked they resemble a tall, studded crown.

They make perfect gifts and contributions to any buffet table. One family I know had a Monkey Bread Contest as part of their family reunion this summer. Folks were challenged to see how creative they could get. Here are a few of the recipes that surfaced from that reunion. See what you think:

Easy Monkey Bread
Makes 1 loaf

3/4 cup water
1/2 cup mashed potato
1 teaspoon lemon extract
3 tablespoons butter
2 eggs
1 teaspoon salt
3 cups bread flour
1/2 cup sugar
1 teaspoon grated lemon peel
2 teaspoons Bread Machine OR fast-acting Yeast

Glaze
1/2 cup brown sugar
1/2 cup granulated sugar
3/4 cup whipping cream
1 teaspoon rum extract
1 tablespoon macadamia nut liquor, optional
1 cup chopped pecans
1/2 cup raisins
1/2 cup chopped dried apricots

Combine dough ingredients in the following manner: stir together all dry ingredients (including undissolved yeast), then add remaining ingredients for dough using a mixer. Mix until a soft dough is formed. Turn dough out on lightly floured surface and knead for 8 to 10 minutes until dough is smooth and elastic. Cover with a towel and let dough rest for 10 minutes.

Meanwhile, combine glaze ingredients in medium bowl. Stir to blend. Pour 1/3 of glaze on bottom of greased 12-cup tube pan.*

When bread machine cycle is complete, transfer dough to a lightly floured surface. Divide into 36 equal pieces; roll each piece into a smooth ball. Arrange balls in 3 layers in prepared pan; pour remaining glaze in between layers. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350ºF for 40 to 45 minutes or until done. Cool in pan on wire rack 5 minutes; invert onto serving tray. Serve warm.

*If pan has removable bottom, line with foil before greasing.

        
  Download this recipe.


Savory Herbed Monkey Bread
Makes 1 loaf

1 cup (8 ounces) water
3 cups (12 3/4 ounces) unbleached all-purpose flour
1 teaspoon salt
1 3/4 teaspoons instant yeast
1 1/2 tablespoons sugar
2 tablespoons (1/2 ounce) Baker's Special Dry Milk or nonfat dry milk
1 1/2 tablespoons (3/4 ounce) butter

Herb Coating
3 tablespoons (1 ounce) olive oil*
1 tablespoon fresh stemmed thyme
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 clove garlic, minced

*Use 3 tablespoons of oil if you simply want to drizzle the herb coating over the dough in the pan. To thoroughly coat each dough ball, use 5 tablespoons olive oil. This will give the bread a delicious crisp crust

Manual Method: In a medium-sized mixing bowl, combine all of the ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth, shiny and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 1 1/2 hours, depending on the warmth of your kitchen.

Mixer Method: Combine the ingredients using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise as directed above.

Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle.

While the dough's rising, make the coating. Heat the oil in a small frying pan, and gently sauté the herbs and garlic for a minute or two. Don't brown the garlic, as it may acquire a bitter taste. Set the oil and herbs aside.

Grease the bottom and sides of a small (8-inch) tube or bundt-style pan, or a deep (2-inch or deeper) 8-inch cake pan or soufflé pan. Turn the dough out onto a lightly floured work surface, and divide it into 32 small pieces, each about the size of a chestnut, and weighing approximately 3/4 ounce. Place about one-third of the balls in the bottom of the pan, if you're using a small bundt-style pan. If you're using a cake pan, put about two-thirds of the balls into it. Brush the balls with the herb coating. Continue to layer with the remaining balls and herb oil. (If you've used the greater amount of olive oil, dip each piece of dough into the oil to completely coat it.)

Let the bread rise, covered, for 1 hour. Bake it in a preheated 375°F oven for 30 to 35 minutes, until it's golden. Remove it from the oven, and turn it out onto a serving platter; the crispy bottom crust should be on top. Serve warm.

        
  Download this recipe.


Aunt Annie's Cinnamon Ring
Makes 16 servings

1 cup sugar
2 tablespoons ground cinnamon
3 cans (7.5 ounces each) refrigerated buttermilk biscuits
1/2 cup (1 stick) butter, melted

Preheat oven to 350°F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup Bundt pan.

Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.

Variations: We like to add unsweetened shredded coconut, chopped nuts, raisins, etc. Get creative with this. It would be difficult to ruin it!

        





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