Monkey Bread - 1977

2 envelopes active dry yeast 1/2 C sugar 1/4 C warm water (115 degrees) 1C milk, heated 1/3 C + 1T butter softened 1/2 tsp salt 2 eggs, slightly beaten 5 1/2 C all-purpose flour

Topping 1 1/2 C sugar 1/2 C chopped walnuts 2 tsp fresh ground ginger 1 tsp cinnamon 1/2 C butter melted

In a small bowl dissolve the yeast and 1 T of sugar in the water. Let the mixture stand for 5 min. In a large bowl combine the milk, sugar,butter,salt, and eggs. Add the yeast mixture Beat in 3C flour, beating until smooth. Add the remaining flour. Turn the dough onto a floured board and knead. Let the dough rest for 10 min. Knead the dough for 8 min more. Place the dough in a greased bowl, turning the dough greased side up. Cover and let rise in a warm place until doubled in bulk, about 30 min.

In a small bowl combine 1 1/2 C sugar, the walnuts, ginger, and cinnamon. Punch the dough down and divide it into 36 portions. Roll each portion in to a ball. Roll each ball in melted butter then in walnut mixture. Place the balls in a greased 10 X 4 in loaf pan. Sprinkle any remaining topping over the dough. Cover and let rise for 30 min. Bake at 350 for 1 hour or until golden brown. Let bread come cool before serving.

Makes 10 servings

From Fit for a King (pg 108) Photo: Twirl and Taste

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