Here's what it looks like (though I baked mine in two loaf tins).
Here's how you bake Monkey bread.
1. Mix the dough/add the goodies.
- Monkey
bread lends itself to freelancing; you don’t have to follow a recipe.
- You can
start with your favorite bread recipe. To fill a bundt pan, you will need
a recipe that calls for about four cups of flour. Mix as you would another
bread.
- We usually
add several tablespoons of sugar for a little sweeter bread. For an
egg-rich bread, add an egg or two. You can also add cocoa, dry fruit, or
nuts.
2. Cut the chunks.
- The
easiest way to cut the dough is to roll it out on the counter to a
thickness of 1/2 to 3/4 inch thick and cut the dough into squares with a
sharp knife or pizza roller. The chunks should be no larger than walnuts.
3. Coat the chunks.
- There are
two ways to coat the chunks: dip the chunks in butter and roll them in a
sugar mixture or make a buttery slurry and dip the chunks in the slurry.
- The chunks
can be rolled in a mixture of sugar and spices and finely chopped nuts.
- Jam, maple
syrup, or fruit syrup can be used as the basis for a dipping slurry.
- Nuts or
fruit can be added between layers if desired. If you want to top your
monkey bread with nuts, place nuts in the bottom of the pan since the
monkey bread will be inverted onto a platter after baking.
4. Load the pan.
- You don’t
have to use a bundt pan; any pan will do though tube pans and springform
pans may leak.
5. Bake the bread.
- Bake the
bread at 350 degrees or as directed by the recipe. Once baked, let the
monkey bread cool in the pan for about five minutes before inverting on a
platter. This gives the glaze a chance to set so that it does not run
everywhere when inverted.
- Serve the
monkey bread warm and fresh.
Ride report
in: -7'C wind 45ks NW
out: -14'C wind 15ks WNW
No comments:
Post a Comment