Tuesday, November 17, 2009

Monkeying Around Bread

I really never need an excuse to bake some bread. So when one of the at home suggested activities for Jacob this week was bake some bread with your child...how can I say no to that! I am willing to do whatever it takes to help Jacob learn. Since I bake bread at home a lot I wanted to make something that would be fun to do with Jacob.

First I looked at my list of things I want to make and did not really see anything on it that would be "fun" to make with Jacob. It did not take me long to figure out what would be both fun and easy enough to make with Jacob...Monkey Bread. I could not believe that this was not on my list I have been wanting to do that for a while now.

So I went to the website I trust most with bread recipes when I don't have one in mind (King Arthur Flour) and found one right away.

Monkeying Around Bread
King Arthur Flour



1/2 cup granulated sugar
1 tablespoon cinnamon

1/2 cup lukewarm water
1 tablespoon vegetable oil
1 large egg
1 teaspoon salt
1 tablespoon sugar
2 teaspoons instant yeast
2 cups King Arthur Unbleached All-Purpose Flour

1) Make the topping: Blend the sugar and cinnamon in a small bowl, or shake them together in a small lidded container. Set aside.
2) Place water, vegetable oil, egg, salt, sugar, and yeast in a medium bowl and stir well.
3) Add 1 cup of the flour, stirring to blend.
4) Add the second cup of flour, stirring to make a cohesive dough. Let the dough rest for 5 minutes; this gives the flour a chance to absorb the liquid, making it easier to knead.
5) Knead the dough — by hand, mixer, or bread machine — till it's soft and smooth.
6) Place the dough in a lightly greased bowl or large measuring cup, cover it, and let the dough rise for 30 to 60 minutes, till it's doubled in size.
7) Gently deflate the dough, and place it on a clean, lightly greased work surface; a silicone mat works well here. Divide it into pieces about 1 1/2" in diameter; you'll make 16 to 18 pieces.
8) Lightly grease an 8" round cake pan. Dip each piece in water, then roll it in the cinnamon-sugar mixture to coat.
9) Place the pieces in a single layer in the prepared pan. Sprinkle any remaining cinnamon-sugar over the top.
10) Cover the pan, and let the bread rise for 30 to 60 minutes, till it's visibly puffy. Towards the end of the rising time, preheat the oven to 350°F.
11) Uncover the pan, and bake the bread for 25 to 30 minutes, till it's golden brown and feels set.
12) Remove from the oven, and immediately turn the pan over onto a cooling rack. Lift the pan off the bread, and scrape any leftover topping in the pan onto the bread.13) Pull the bread apart to serve.
Serve warm, or at room temperature.

Review: I remember making monkey bread when I was in middle school and even though this was a different recipe the taste was just like I remembered (well even better then I remember). Making the dough was really simple and did not take much time. I was busy doing stuff so the waiting in between each step seemed to go by fast. The only thing I might do different is make the individual pieces smaller...so instead of 16-18 I might try 20-22 and see how that size is for each piece. This is a keeper and I really want to try a savory type next because the dough isn't sweet and would work well. I think everyone would be amazed when you put that on the table at the next family meal.

1 comment:

Carrie said...

I love monkey bread, I am going to have to try this, I have never made homemade.


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