Monkey Bread – a delicious recipe with yeast, water, flour, sugar, salt, margarine. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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 (85u00b0), free from drafts, 45 minutes or until doubled in bulk.
3
Preheat oven to 350u00b0.
4
Bake bread at 350u00b0 for 30 to 35 minutes or until golden.
665
kcal
Calories
2
g
Fat
142
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 packages dry yeast (about 4 1/2 teaspoons), 2 cups warm water (105u00b0 to 115u00b0), 5 1/2 cups all-purpose flour, 1/3 cup sugar, and more.
Yes, Monkey Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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