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The Kitchen Table

Monkey Bread

18 years ago

...have you ever made it? Home made from scratch or a recipe? I just made some that was a pre-mix received as a gift. My 6 yr old and I had it all done and were sampling within 15 minutes of starting. Now THAT's instant gratification! Very sweet though.

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Comments (16)

good36
18 years ago
I have made it both ways. I prefer them from scratch but in a pinch the biscuits in a can will work! I don't make them too often but we enjoy them when I do.
Judy
grandma_bonnie
18 years ago
I make it all the time and it is always gone within the hour... I use three refrigerated tubes of biscuits (cheap is good) cut them in quarters. Mix up 1 cup of sugar and enough cinnamon ti make it a nice shade of brown (I don't remember the right amount, but the color method works for me...) Put the cinnamon sugar mixture in a baggy and drop 4 -5 quarters at a time in it and shake to coat. Put them in a bundt pan. I add almond slivers between the layers and my SIL adds cut up apple to hers. Put the left over sugar mixture in a one bowl and add maybe 3/4 cup sugar and more cinnamon to it - add one stick of margarine and melt in the microwave - pour over biscuits in the pan - cook for 30 minutes at 350*. When done, invert it in a pan right away - if it is left in the pan, it gets too hot - start eating as soon as you can handle the hot biscuits! My favorite!
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Monkey Bread - I have another question
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Comments (4)
I tried doubling a bread recipe once, and doubled the yeast amount, and it was a mistake. The bread was way too yeasty, and didn't behave well. I don't remember exactly what happened, but I did, too late, look up how to double a bread recipe and found out you don't double the yeast. According to the same King Arthur Baker's Companion that the above recipe came from, "You can increase the size of most bread recipes simply by doubling, or tripling all the ingredients. The exception is the yeast; if you increase the amount of yeast at the same rate you increase everything else, you may find yourself with a lot of dough on your hands and not enough time to deal with it. For example, by the time you've shaped the eighth loaf, the first may be well on its way to doubled in size. Most home bread bakers prefer to stick with 1 tablespoon of yeast for up to eight loaves, and giving the bread a longer, slower rise. Not only does this improve the flavor, it slows down the rising dough so that you can work with the dough more effectively." Hope this helps. I'm glad you are enjoying the recipe. I need to make it again - it's been a long time. Sally
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Yeasty Yeast Yeast... why didn't you rise??
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My guess is they the dough got too hot either in the oven or the water you added was too hot. An experienced bread baker can tell by the texture of the dough when working the dough if the yeast is alive. I would have tested the yeast you tossed in warm water with a bit of sugar.....and if ti didn'ts how proof of being active...I would have written Fleishman or Red Star a long sobbing letter telling about your ruined bread....and maybe you would have gotten a nice supply of yeast out of it. The yeast package says "store in a cool place" doesn't it? I think that might exempt your pantry. I keep yeast in the refrig or the freezer. Now you see how forgiving yeast dough can be? Ain't it fun?! Linda c
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More bread help, please :)
Q
Comments (10)
Posted by sally2 (My Page) on Tue, Nov 11, 08 at 10:18 I just remembered this recipe I've made before, and it was quite tasty. It lists separate herbs, but I bet you can use an equivalent amount of one of your new blends. I think you could use this method for just about any bread recipe, but this is what was in the cookbook, so that's how I'll post it. Herbed Monkey Bread From The Kind Arthur Flour Baker's Companion 10 small servings 1 recipe white bread 101 (recipe to follow) Herb Coating 3 to 5 tablespoons (1 1/4 to 2 3/8 ounces) Olive Oil* 1 tablespoon fresh stemmed thyme, or 1 1/2 teaspoons dried 2 tablespoons chopped fresh parsley, or 1 tablespoon dried 1 teaspoon dried oregano 1 garlic clove, minced Combine the oil, herbs, and garlic. Set the mixture aside. Prepare White Bread 101 up through it's first rise. Grease the bottom and sides of a small (8-inch) tube or bundt-style pan, or a deep (2 inches or deeper) 8-inch cake pan or souffle dish. Turn out the risen dough onto a lightly floured work surface and divide it into 32 small pieces, each about the size of a chestnut and weighing approximately 3/4 ounce. Place about a third of them in the bottom of the pan if you're using a small bundt-style pan. If you're using a cake pan, put about two-thirds of the pieces into it. Brush the dough in the pan with the herb coating. Continue to layer with the remaining balls, brushing the top layer with the remaining herb oil. (If you've used the greater amount of olive oil, dip each piece of dough into the oil to coat it completely before layering it into the pan.) Let the bread rise, covered, for 1 hour. Preheat the oven to 375 degrees F. Bake the bread for 30 to 35 minutes, until it's golden. Remove it from the oven and invert it onto a serving platter; the crispy bottom crust should be on top. Serve warm. *Use 3 tablespoons of oil if you simply want to drizzle the herb coating over the bough balls once they're in the pan. To thoroughly coat each dough ball before putting them in the pan, use 5 tablespoons of olive oil. This extra oil will give the bread a delicious crisp crust. Here's the bread recipe. I'll go ahead and enter the complete recipe, even though for the Monkey Bread you'll not use the whole process. White Bread 101 1 loaf, 16 slices 3 cups (12 3/4 ounces) unbleached all-purpose flour 2 teaspoons instant yeast 1 1/4 teaspoons salt 3 tablespoons (1 1/4 ounces) sugar 4 tablespoons (2 ounces) butter 1/4 cup (1 1/4 ounces) nonfat dry milk 1/4 cup (1 1/2 ounces) potato flour, or 1/3 cup (3/4 ounce) potato flakes 1 1/8 cups (9 ounces) lukewrm water Combine all the ingredients and mix and knead them together - by hand, mixer, or bread machine - until you've made a soft, smooth dough. Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add while you're kneading, the heavier and drier your final loaf will be. Cover and let the dough rise for 1 hour, until it's puffy (though not necessarily doubled in bulk). Transfer the dough to a lightly greased work surface and shape it into an 8-inch log. Transfer the log to a lightly greased 8 1/2 x 4 1/2 inch loaf pan, cover the pan (a proof cover works well here), and let the bread rise until the outer edge has risen about 1 inch over the rim of the pan, about 1 hour. Preheat the oven to 350 degrees F. Uncover the pan and bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil for the final 10 to 15 minutes if it appears to be browning too quickly. Remove the bread from the oven, take it out of the pan, and place it on a wire rack to cool completely. After 15 minutes, brush it with butter, if desired; this will give it a soft crust. Sally
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How do you make Monkey Bread?
Q
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 120Â°. (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 400Â° 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
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glenda_al
18 years ago
I do as grandma bonnie, use cheap refrigerated tubes, cut them in half, instead of quarters. Then wrap each half around a hershey kiss. Drop in melted butter, than roll in cinnamon mixture. Add to bundt pan and bake.
Gotta serve warm!

They are called Good Morning Kissies!
jenni_ca
18 years ago
It is really good too if you wrap the biscuits around a square of cream cheese.
kickypants
Original Author
18 years ago
Wow, I bet we could come up with a whole book of recipes on different types of Monkey Bread...cool. I like the idea of apples.....and who doesn't like chocolate??!!
grandma_bonnie
18 years ago
....yuuuuuuuum.....
stephanie_in_ga
18 years ago
Wow, done and sampling in 15 minutes?!
I start out like everyone else, cut up canned biscuits in cinnamon/sugar into a greased bundt pan. The syrup I put over it is 1 cup brown sugar, 1/2 cup butter. Bake about 30 minutes. It's easy, but it's a good hour from start to first bite. I make it once a month or so, and always on holidays at my kids' request. My kids like it with "snow-" dusting of powdered sugar. If I make it to take to adults, like a moms brunch or such, I add nuts, usually pecans.

I'm thinkin' the cream cheese thing sounds really good. More time consuming, but it sounds worth it!
anettemartinrn
18 years ago
mine also starts out with refrigerated biscuits.
cut into quarters
dip in melted butter
roll in instant butterscotch pudding mix
drop into bundt pan and bake at 350 for about 30 min.

the apples sound great, like apple fritters, yum!

anette
iowagirl2006
18 years ago

I make mine using the frozen dough balls (the big ones). I melt about 1/8 cup of real butter and add enough brown sugar to make a thick sauce. I add some cinnamon to taste. Spray a bundt pan with Pam. Sprinkle pecans, then the sauce. Add 12 frozen dough balls. Spray again with Pam and lightly cover with plastic wrap. Let rise, then bake at 350Âº until golden brown. Cool a couple minutes, then flip onto plate. They are gone in a flash!
Happy_Go_Lucky_Gayle
18 years ago
Well shucks! I haven't had that in years. I'm going the the kitchen right now, because I opened a can of biscuits and only ate one. I'll do a little monkey bread with the rest.

Thanks for reminding me!

Gayle
kickypants
Original Author
18 years ago
Iowagirl: That looks much more appetizing than the ones I make. I use a square pan and make little balls ...a bit smaller than a golf ball. Looks pretty in the Bundt pan. Next time I'm using apples and a bit of Cardamom....you've all inspired me!! I've heard of savoury ones too.
caflowerluver
18 years ago
Iowagirl: That looks yummy! Where do you get the "frozen dough balls"? I have never seen them. What is the brand name?
Thanks.
Clare
iowagirl2006
18 years ago
Clare - they are called Texas White Rolls, and they are made by Rhodes. I buy them in the frozen food section. They have regular rolls, and Texas size (they are bigger). They have wheat and white. I have never tried the wheat as a sweet sticky roll, but they are great as a dinner roll.

You just thaw, rise, and bake them.

They also make bread dough loaves, cinnamon rolls, giant cinnamon rolls, and orange rolls - YUM!

Here is a link that might be useful: Rhodes Bake-n-Serve
kayjones
18 years ago
Try substituting peaches for the apples - when done baking, drizzle with a glaze of powdered sugar and a bit of milk, mixed to make a runny consistency - wonderful - I'm sure it's one of the four recommended food groups, the other three being: coffee, dark chocolate and ice cream!
jaybird
18 years ago
hmmmmm I don't make sweet ones, but here is my offering....
chop a pound of bacon into small bits and brown in fry pan with a chopped onion
when brown, drain on paper towels
Melt a stick of butter and mix with bacon and onion
use three rolls of refrig biscuits cut into fourths and mix with the butter mixture
spray bundt pan with Pam
dump biscuit mix in and jiggle until evenly distributed
bake at 375 degrees until brown (about 20 - 30 minutes)

I have also used browned bulk sausage and onion

If I think of it, I sprinkle a dab of granulated garlic into the butter/meat/onion mix.

Occasionally I chop up a little bell pepper (any color) and add to the fray
grinch_gut
18 years ago
I have made them before but they are sooooooo sweet......Stacy

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