I think I just ran a loaf of white bread to burn off the oils. Toss the bread and start using it!

I haven't had much time at the computer lately, and I missed this until now. Sorry. Thanks, LindaC, for answering in my stead, especially since I didn't know the answer! Loves2cook4six, I got the recipe from my King Arthur Flour Baking Companion, and their recipe for white bread calls for potato flakes, so that's what I copied down, and what I've done when I've made this recipe. (I'm only now getting to where I feel brave enough to experiment with changing bread recipes) There are others here that are much more expert on bread making than I am, but I can't imagine why you couldn't just use a different bread recipe, and just form the monkey bread as it's described, as Lowspark pointed out. I think a fairly light textured bread is called for, and I suspect the potato flakes might have something to do with helping the bread to keep a light texture. However, I don't really remember what the potato flakes do for the bread, other than they are a sugar source. I wish I could answer your question more clearly. Sally

booberry85- Before the bread machine made it's way into the kitchen, we never heard of high-protein bread flour, vital wheat gluten, and several other ingredients such as bread improvers.... that all came about with the advent of the bread machine. There is more than enough gluten in most National Brands of All-Purpose Flour (Pillsbury and Gold Medal) to make a great loaf of bread - we did it for decades before we had high-gluten bread flour in stores. We have some Kansas-produced all-purpose flours (Hudson Cream - Stafford Co. and W&R in McPherson, KS) that are also great used for making yeast breads. If you use King Arthur All-Purpose or Robin Hood, they actually have a higher gluten level than most National Brands. What you might find using all-purpose flour is that you need to add a little more flour to the recipe. But that's something we always have to contend with once the bread machine has worked the dough for 5-minutes, or so. Check the dough to see if we need to add some liquid or flour to make sure the dough is the nice soft ball consistency. Bread Machine Yeast is just another version of an instant or fast-acting yeast (others are SAF-Instant, Red Star Quick-Rise and Fleischmann's Rapid-Rise). An instant yeast is necessary for making bread on the QUICK cycle (1-hour or less - depending on your machine) - because it eliminates one rise. Most recipe books will give you one amount of yeast if using the QUICK cycle and an instant/fast-acting yeast, and another amount if you use the longer cycle and opt to use Active Dry Yeast. Or you use 25% less of an instant/fast-acting yeast when you need to substitute it for Active Dry Yeast - or your bread could over-proof. -Grainlady

Linda, If you want to convert a bread machine recipe to a made by hand recipe, try this: in a bowl - put in the water or other liquid called for add in the yeast, whisk to dissolve, let sit 5-10 minutes to "proof" the yeast and made sure it is viable add any sugar, honey, maple syrup or other sweetener called for in the recipe, stir well add half of the flour called for in recipe, add salt and mix well, stirring with a strong spoon or heavy duty whisk also add in any dry herbs or spices now add in any butter, oil, or other fat called for - if melted butter, make sure it is only just warm, not hot - add in any egg(s) listed in recipe add in rest of flour and any other ingredients, chopped herbs, nuts, dried fruits, cheese, etc. stir well with spoon or mix with your hands until dough is a rather shaggy mass turn out dough onto a clean, floured flat surface and knead for 8-10 minutes adding only small sprinkles of flour if the dough sticks to your hands and the kneading surface [if you forgot those nuts, cheese, or raisins, you can knead them in now] when dough has been kneaded sufficiently it will come together into a nice firm ball (rather than a shaggy mass) and spring back when poked with a finger grease or oil a large bowl (or use the one you mixed in), put dough in, turn it around in the oil to grease the top of the dough and turn it oiled side up in the bowl; cover with a bowl cover (shower cap type), plastic wrap, or wax paper, then cover with a clean kitchen "tea" towel (dampened with hot water if you are making whole wheat bread) and set the dough to rise until doubled in bulk turn out dough, knead 2 minutes, divide into portions according to recipe or not - form loaves and put in greased loaf pans or not - cover again with wrap, and let rise until doubled in bulk preheat oven, bake bread until done, let cool at least a few minutes before cutting - and enjoy!