recipelink.com Chat Room Recipe Swap - 2001-06-10
From: Kelly~WA

One Bowl Monkey Bread
Makes 12 servings.

No need for a knife - this bread is easily torn into pieces...Thus the term "Monkey Bread"

2/3 cup butter oil
2/3 cup margarine
1 cup milk
2 (1/4 oz.) envelopes active dry yeast
1/2 cup warm water (105 to 115 degrees)
1 teaspoon sugar
2/3 cup instant potato flakes
2/3 cup water
2/3 cup milk
2/3 cup sugar
1 teaspoon salt
2 large eggs, lightly beaten
6 cups all purpose flour
1/4 cup butter, melted

MELT 2/3 cup butter and margarine in 1 cup milk in a small sauce pan over low heat; cool to 105 - 115 degrees. Set aside.

COMBINE yeast, warm water, and 1 teaspoon sugar in a 1-cup liquid measuring cup; let stand 5 minutes.

PREPARE potato flakes with 2/3 cup water and milk according to package directions.

COMBINE yeast mixture, potatoes, 2/3 cup sugar, and salt in a large bowl. Stir in butter mixture and eggs. Gradually stir in flour. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down. (Dough will be sticky.)

TEAR off pieces of dough, and dip into melted butter. Layer buttered dough pieces into a well greased 10 inch tube pan or Bundt pan.

BAKE at 350 for 40 to 45 minutes. Let stand 5 minutes.

For Cinnamon-Sugar Monkey Bread, combine 3/4 cup sugar and 2 teaspoons ground cinnamon. Dip dough in melted butter and layer in pan; sprinkling each layer with sugar mixture.

For Cheese Monkey Bread, dip dough in butter, and layer in pan; sprinkle each layer with 3/4 cup refrigerated shredded Parmesan cheese.