Recipe: Maple Monkey Loaf (yeast bread with cool-rise variation)

MAPLE MONKEY LOAF

4 1/2 to 5 cups all-purpose flour, divided use
1/3 cup sugar
2 packages Fleischmann's Rapid Rise Yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
5 tablespoons butter or margarine
2 eggs
3 tablespoons butter, melted
1 cup maple syrup
1 cup chopped walnuts

In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt.

Heat milk, water and 5 tablespoons butter until very warm (120 to 130 degrees F); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough into 32 pieces; roll into balls. Dip balls in melted butter.

In bottom of greased 10-inch tube pan with non-removable bottom, evenly layer 1/3 cup syrup, 1/2 cup walnuts and 16 balls. Repeat layers. Top with remaining 1/3 cup syrup. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.*

Bake at 375 degrees F for 35 minutes or until done; cover with foil during last 10 minutes to prevent excess browning. Cool in pan on wire rack for 10 minutes. Invert onto serving plate.

*COOL RISE METHOD:
Shape loaf as directed. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. To bake, remove from refrigerator, uncover dough and let stand 10 minutes at room temperature. Bake and cool as directed.

Makes 1 loaf
Source: Fleischmann's Yeast