Hi Penny:-) This recipe for Monkey Bread is from my cookbook, Helen Corbitt Cooks for Company. I assume since you are a Texan, that you know who Helen Corbitt is but in case you don't, she was the Director of Restaurants for Neiman-Marcusm after which time, she was a consultant for them. This book was published in 1974 and I do not know whether or not Helen Corbitt is still living. I hope this recipe is the one you are looking for. She says, "I usually make it in a bundt pan because it looks attractive. I freezes well and may be reheated. Great toasted."

Monkey Bread

1 1/2 yeast cakes or 2 packages dry yeast
1 cup milk, heated to lukewarm
4 Tbsp. sugar
1 tsp. salt
1/2 cup melted butter or margarine
3 1/2 cups sifted flour (about)

Dissolve yeast in lukewarm milk. Stir in sugar, salt and butter. Add flour and beat well. Let rise to almost double in bulk. Punch down and roll on lightly floured board to 1/4-inch thickness. Cut in about 2-inch pieces; round, diamond, or square. Dip each piece in melted butter. Pile in buttered pan until half full. Let rise to double in bulk. Bake at 400 degrees F for 30 minutes or until golden brown. "If I use margarine in place of butter, I increase the salt to 1 1/2 tsp. and add some salt to the melted margarine."

"You serve loaf uncut; let people pull off whatever amount they wish. It is already buttered, so no bread and butter plate is needed. It is always a favorite."

Note: I have made other versions of Monkey Bread and if you don't have a bundt pan, or if you want to make smaller loaves, two 9 X 5 X 3-inch loaf pans will work for this amount as well.