Monkey Bread American Century Cookbook, Jean Anderson by bettina

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Monkey Bread American Century Cookbook Jean Anderson
Submitted by bettina on November 30, 2004 at 11:31 am

DESCRIPTION
Monkey Bread, American Century Cookbook, Jean Anderson
SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
From the preface to the recipe:

"This pull-apart yeast bread, also known as "bubble loaf", began showing up in women's magazines and community cookbooks back in the '50's. There are two types, a savory and a sweet. The better known calls for rolling yeast dough thin, cutting into strips, dipping in melted butter, then layering in a Bundt or tube pan. This is the savory. The sweet is also known as bubble loaf because the dough is pinched off and rolled into balls. These are dipped in melted butter and then layered into the pan with a flavored sugar mixture or a caramel or brown sugar glaze ( this is the version Judith and Evan Jones give in their wonderful "Book of Bread", 1982). Sometimes dried currants and/or diced candied fruites are mixed into the dough before it's shaped. According to John Mariani (The Dictionary of American Food and Drink, Revised Edition, 1994), "Nancy Reagan made monkey bread a traditional dish of the White House Christmas celebrations; she claims that the bread is so called "because when you make it, you have to monkey around with it." It may be so. The Reagan recipe, which Mariani prints, contains no fruit. It calls for rolling balls of dough in gobs of melted butter (1/2 pound for a dough requiring only 3 1/2 cups flour), but not for layering them with sugar or glaze. This version is mine. (Jean Anderson)

NOTE: Begin this bread the day before you intend to serve it.

1 envelope active dry yeast
1/2 cup very warm milk (110F to 115F)
1 egg, lightly beaten
1/2 cup vegetable oil
3 cups sifted all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 cup boiling water
1/4 cup (1/2 stick) butter or margarine, melted

1. Dissolve yeast in warm milk in small bowl.

2. Place yeast mixture, egg, oil, flour, sugar, and salt in large bowl and beat until smooth.

3. Very slowly drizzle in boiling water, beating hard all the while. Cover bowl of dough with plastic wrap and refrigerate overnight.

4. Next day, coat 10-inch (12 cup) Bundt pan or 10-inch tube pan with nonstick cooking spray; set aside. Punch dough down, turn onto well floured pastry cloth, and knead 1 minute. With floured, stockinette covered rolling pin, roll dough into rectangle 1/4-inch thick.

5. Cut into strips 3 1/2 to 4 inches long and 1 1/2 to 2 inches wide. Dip in melted butter, then arrange strips, overlapping, in pan.

6. Cover with cloth and let rise in warm, dry spot, away from drafts, 1 1/2 hours until doubled in bulk. Toward end of rising, preheat oven to 350F.

7. Bake 35 to 40 minutes until golden brown and loaf sounds hollow when tapped. Cool loaf in pan on wire rack 5 minutes, then turn out on rack and cool before serving.

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