W S Monkey Bread recipe, any one?
nancylouise5me
16 years ago
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lindac
16 years agolast modified: 9 years agocentralcacyclist
16 years agolast modified: 9 years agoRelated Discussions
monkey bread, anyone?
Comments (15)cactusmcharris...your link was not misinformed, I just felt like posting a pic of A. grandidieri, too. I have one of those (in addition to two other digitata, as well), but it is growing veeerrrryyyy slooooowwwwllllly.... The baobab I showed above is A. digitata, as your link indicates... caudex...sorry for the late reply to your questions...the bonsai I show above is 27 inches tall, and I have been abusing it for about 4-5 years now...I think. so, is it pathetic to Gardenweb from work...? Nah! T...See MoreBaking cookbooks - Baking With Julia, and the W. S. Bread book
Comments (4)Sally, Baking with Julia is one of my favourite cookbooks. I use her recipe for French bread and it is her recipe I use for Croissants and the Pain au Chocolate. I can highly recommmend both recipes. If you are really in the mood for baking you can't go wrong with the croissants. Make half croissants and half Pain au Chocolate. They freeze well too. I know that there are a few more recipes in that cookbook that I have made, but unfortunately, Moe already boxed up all my cookbooks so I'm without any cookbooks until after we get moved. Or until I have at least 80 feet of bookshelves built. LOL! Ann...See MoreHow do you make Monkey Bread?
Comments (10)I believe this is pretty much like my old recipe. MONKEY BREAD INGREDIENTS: # 1 cup whole Milk, Half & Half, or Whipping Cream, scalded # 3 pkgs. Dry Yeast - Rapid Rise Fleischmann's is good # 4 tablespoons Sugar # 1 teaspoon Salt # 1 Egg, beaten lightly # 2 sticks of Butter, melted # About 5 cups All-Purposed Flour, sifted once # 1 tablespoon Vegetable Oil Making the Bread: 1. Grease very lightly, a Bundt pan, sides up to the top and center up to the top with two (2) teaspoons of the vegetable oil. 2. Pour milk, half & half or whipping cream into a small saucepan. (Use whichever you prefer, depending on the richness of the bread you want, all are good). 3. Heat at medium high, watch closely as small bubbles form at the sides of the pan. Boil a little longer and remove from heat and pour into the bowl. (Don't let the cream rise to the top of the pan) . 4. Allow to cool slightly to a temperature between 115 and 120°. (no more, no less) 5. Having opened the three (3) yeast packages, sprinkle them on top of the warm liquid. Allow to sit for about 5 to 7 minutes then stir a bit. You want to see the yeast foam slightly before going to the next step. 6. When you see the yeast foaming, add the sugar, salt, beaten egg, and one 1 stick of the melted butter. Stir to mix well. 7. Using a measuring cup, start to add flour one (1) cup at a time. Stir each cup in to blend well. Continue adding the flour until a soft dough (ball) is formed. Leaving dough in the same bowl, pour the remaining one (1) teaspoon of vegetable oil on top and spread over the dough with your hand. Cover with a clean cloth and allow to rise, about 45 minutes to 1 hour. 8. Melt the remaining stick of butter in a medium sized shallow bowl. Put aside. Place the dough onto a floured surface and sprinkle a wee bit of flour on top so that the rolling pin won't stick to the dough. Roll out to about 1/2" thickness. Cut dough into 2" diamond shapes. 9. Holding your Bundt pan close to your dough, dip each piece in the melted butter and begin layering the dough into the pan, using smallest pieces on the bottom. All of the butter will be used. Cover the pan with the clean cloth (I use the cover of my Dough Rising Bowl) and allow dough to rise to top of pan. About 30 minutes. Monkey Bread Preheat the oven 400° F., while the dough is rising this last time. Bake the bread for about 25 minutes. The top and sides should be nice medium dark color. (A little over golden brown) Monkey Bread Remove from oven and let rest for about 5 or 10 minutes. Take a dinner plate and place on top of pan and invert the pan. Bread will fall onto plate. Gently lift pan away. Then take another serving plate and place on the bread and invert. You are now ready to serve your bread warm or allow to cool. Serve by pulling pieces apart. Sue...See MoreRECIPE: Teresa, I made your English Muffin Bread recipe...
Comments (10)Emily, I'm sorry you had trouble. I think that too much flour might have been the problem. I know the recipe calls for 6 cups of flour, but whenever I make any kind of bread, I always hold back at least 1 or more cups. I only add more flour if I think the mixture is too, too wet. I forgot that I kind-of ran into the same problem you're describing. Even at the five cup stage, the flour mixture seemed more like a kneading dough than a batter. So I remember (now) adding about 1/4 -1/3 cup additional water to make it more batter-like. When I got the batter into the pans, I was so worried about over-proofing the dough. I didn't want to pop the pans into a hot oven and then watch the bread deflate. So I think I could have let the dough rise in the pans longer. I'm sorry you had trouble. Forgive me for not mentioning anything. This old gray mare's brain ain't what it used to be. I need to make a note on my copy of the recipe too or else the next time I make it, who knows what I'll remember. I hope you'll try the bread again. It really did turn out well. My biggest problem right now is that my husband keeps wanting to have "toast" snacks....See Morejade.d
16 years agolast modified: 9 years agolindac
16 years agolast modified: 9 years agoCA Kate z9
16 years agolast modified: 9 years agonancylouise5me
16 years agolast modified: 9 years agoshaun
16 years agolast modified: 9 years agonancylouise5me
16 years agolast modified: 9 years agocraftyrn
16 years agolast modified: 9 years agoTerri_PacNW
16 years agolast modified: 9 years agoCA Kate z9
16 years agolast modified: 9 years agonancylouise5me
16 years agolast modified: 9 years agolil-again
16 years agolast modified: 9 years ago
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