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An Excerpt From Merry
Christmas, Baby |
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| "Miz Luzianne's Monkey Bread
Recipe" |
8
TABLESPOONS (1 STICK) BUTTER
1 CUP MILK
1/4 CUP PLUS 1 TEASPOON SUGAR
I TEASPOON SALT
4 1/2 TEASPOONS (2 PACKAGES) DRY YEAST
4 CUPS UNBLEACHED ALL-PURPOSE FLOUR
3 EGGS
2 TABLESPOONS VERY WARM WATER
1/2 CUP (1 STICK) BUTTER, MELTED
Heat butter, milk, 1/4 cup of sugar, and salt in a medium
saucepan over a low flame until butter melts. Set
aside to cool.
Mix yeast with the warm water and the teaspoon of sugar.
Stir until well mixed. Add 2 cups of flour to yeast
mixture. Add eggs and stir well; the dough should
be lumpy.
Stir in warm milk mixture and blend until smooth.
Stir in remaining 2 cups of flour. Cover with wax
paper and a towel and let rise for about one hour in a warm
place, until bubbly.
After the dough rises, punch down and roll out onto a floured
bread board. Cut into rounds or strips, dip in melted
butter and overlap in a well-greased tube pan until it is
half full (if any dough remains,form into small balls and
put into a greased muffin tin for rolls.)
Cover dough again and let rise about 45 minutes to one hour,
or until it indents and does not spring back when touched.
About 40 to 45 minutes after placing the dough in the pan
to rise, set a rack in the middle of the oven and preheat
to 350 degrees.
Bake for 40-45 minutes or until golden brown.
—MAKES EIGHT GENEROUS SERVINGS—
VARIATION: Louise uses 2 cups unbleached all-purpose flour
followed by 2 cups whole-wheat flour for a nuttier texture.
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