Monkey Bread

Name: Monkey Bread
Ingredients: 2 packages dry yeast (about 4 1/2 teaspoons); 2 cups warm water (105° to 115°); 5 1/2 cups all-purpose flour; 1/3 cup sugar; 1 1/2 teaspoons salt; 1/4 cup reduced-calorie stick margarine, melted; Cooking spray

7 ingredients

4 steps

Ingredients

2 packages dry yeast (about 4 1/2 teaspoons)
2 cups warm water (105° to 115°)
5 1/2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons salt
1/4 cup reduced-calorie stick margarine, melted
Cooking spray

Directions

1

Combine yeast and 1 cup warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Add remaining 1 cup warm water, flour, sugar, and salt, stirring until blended. Cover and chill at least 8 hours.
2

Punch dough down; divide in half. Turn 1 portion out onto a heavily floured surface, and knead 3 or 4 times. Roll to 1/4-inch thickness; cut into 4 x 1 1/2-inch strips. Brush strips with half of melted margarine, and layer, overlapping, in a 12-cup Bundt or 10-inch tube pan coated with cooking spray. Repeat procedure with remaining dough and melted margarine in another coated Bundt or tube pan. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
3

Preheat oven to 350°.
4

Bake bread at 350° for 30 to 35 minutes or until golden.