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Monkey Bread

04 Apr

Ok, Okay.  I know it doesn’t sound very western or very country.  But stay with me on this, as the story is a pretty interesting one.

This recipe dates back (as best I can find via the internet) to 1945.  And was later served in the White House by Nancy Reagan in the 1980s.  By adding a few other ingredients, this yeast bread could very well become a sticky bun or honey bun. Or, our all too famous Cinnamon Bun. 😀 mmm

This was a favorite among pioneers and cowboys alike.  Requiring little ingredients and mostly time, this is sure to be a hit at any round-up and easily adapted for Dutch Oven purposes.

Monkey Bread

  • 1/2 cup Lukewarm Milk
  • 1 envelope Yeast
  • 1/2 cup Butter
  • 1/2 cup Sugar
  • 1/8 tsp. Salt
  • 2 Egg Yolks
  • 2 cups Flour
  • Melted butter for dipping

Add yeast to milk.  Let stand until yeast is dissolved.  Meanwhile, beat butter with sugar and salt in a mixer.  Beat in egg yolks.  Add dissolved yeast.

Add flour gradually, beat at least 10 minutes.  Cover bowl with a damp cloth and let stand in warm place until doubled (about 1 hr).  Turn onto a floured board and knead for one minutes.

Roll out or pat out to 1/4″ thick.  Cut into diamond shapes.  Dip each piece generously into melted butter and place in layers in a buttered casserole dish (or 8″ ring mold).  Let rise until doubled (about 1 hour).

Bake in preheated oven at 400^F and bake until brown.  Reduce heat to 350^F and bake until done, about 40 – 50 minutes in all.  Turn out onto a platter.  Serve hot.

Helpful Hint

If the top is getting too brown, cover with aluminum foil for remainder of the cook time.

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