A tradition-- And they broke bread together

My sister-in-law, Kristen, asked for my Monkey Bread recipe I made at Thanksgiving.  Chance's classroom wanted a recipe for a traditional food we make for the Holidays.  I had him choose Monkey Bread-- that way I could hit two birds with one stone.  Not to mentioned I just archived this recipe for my children, great-grandchildren and ect...   

Monkey Bread

 

Note- this is a pull apart dinner roll that is light, buttery, and so good.  It is not the sweet version of Monkey Bread.   This uses Wondra Flour—it is finely milled malted flour that comes in a blue canister—need 4 canisters.  Some stores sell it in a 5 lb bag- 1 bag is enough. 

 

Chance’s Family has this during special holidays, passed down from his Grandma Sara

 

Begin the night before

Place in a large mixing bowl.  Do not stir—let rest for 10 min.

2 cups of warm water

1 tbsp yeast

½ cup sugar

1 tbsp salt

 Add

2 eggs beaten

3 cups of Wondra Flour- beat in one cup at a time.  

 

Stir in

4 tbsp oil

4 cups of Wondra Flour- one cup at a time

 

Knead 

At this time you should have a soft ball of dough—cover and let it double in size over night.  I leave on the counter—but you could also put it in the fridge overnight.

In the morning

Punch down.  Divide in half; Roll out on a floured surface patting Wondra Flour on top and bottom so it is not sticky.  Roll to a 3/8 in thickness.  Cut out circles with a biscuit or cookie cutter about the size of a juice can. (top of a glass works too)  Melt 1 c. of butter (sometimes it takes more, if you run out add more) and dip each circle in the butter, then place side by side in a bundt or angel food cake pan.  Repeat with the other half.  Pour any leftover butter over the top.

 

Let rise during the morning.  You can get it to rise faster if you put it in a warm spot.   Depending on what time we want to eat I can have it rise slower or faster.  When the dough reaches to the top of the pan it is ready to bake.  Place in a preheated oven- 375 for 15 -20 minutes.   Remove from oven and place on a plate with the bottom up.   Should have a brown slightly crisp bottom.   No need for butter—just pass around a pull a slice off.  

 

Makes 2 Bundt pans.  One for dinner and one for snacking later—they won’t last long.