Aunt Ruth's Monkey Bread

1. 1

   Soften yeast in lukewarm water.

2. 2

   Stir in sugar.

3. 3

   Scald milk, add the first 1/4 pound butter and let it melt in milk.

4. 4

   When milk is lukewarm, stir in beaten eggs and yeast mixture.

5. 5

   Add salt.

6. 6

   Beat flour in gradually with a wooden spoon, adding enough to make a soft dough.

7. 7

   Transfer to a greased bowl and let rise in warm place until double in bulk.

8. 8

   After double, melt remaining 1/4 pound butter in shallow pan.

9. 9

   Divide dough in 2 portions for easier handling.

10. 10

    Roll out 1 at a time on lightly floured area to 1/2 inches thickness.

11. 11

    Cut into diamond shapes, approximately 3 inches (I use a pizza cutter- much easier!

12. 12

    ).

13. 13

    Dip each piece of dough in melted butter and lay in a 10 inches mold or 1 piece angel food cake pan, with points overlapping.

14. 14

    Finish same procedure with second half of dough.

15. 15

    Let rise until light, about 1 hour.

16. 16

    Preheat oven to 400*.

17. 17

    Bake bread about 35 minutes or until nicely brown and done.

18. 18

    To serve, turn out while warm on serving plate and serve to be separated at table.

* Per serving · 4 servings · Values may vary.

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