GOOEY PIECE O' MONKEY BREAD
Some people wake up early on weekends to go biking (cycling) or running. Some people chase their kids around and feed their puppies. Cowboy and I, well, we make waffles...pancakes...and monkey bread.
Slightly adapted from AllRecipes
(we took the bread machine short-cut for the dough, but bread bakers could very well do step one - mixing, kneading, and rising - by hand)
2 1/2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 cup white sugar
2 tablespoons butter, softened
1 cup water
1 cup butter
1 cup packed brown sugar
1 cup raisins or 1/3 cup chopped, toasted nuts (like walnuts or pecans)
1. Remove baking pan from machine. Place yeast, flour, ground cinnamon, salt, white sugar, 2 tablespoons butter and water in the order that is recommended for the bread maker. Select dough cycle and press start.
2. When dough is complete, place dough on floured surface and knead 10 to 12 times.
3. In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and raisins or nuts. Stir until smooth. Remove from heat.
4. Cut dough in one inch chunks. Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces, then layer them loosely in a greased Bundt pan, staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.
5. Bake in a preheated 375 degree F (190 degree C) oven for 20 to 25 minutes or till golden brown. Remove from oven, place a plate face down on top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate. Serve warm.
This is the perfect buttery, sugary brunch party crowd-pleaser. (Much easier to make than sticky buns!) Let your happy guests pull away their own pieces from the loaf.
SO MUCH MONKEY BREAD