Monkey Bread

As I have told you before, I really enjoy the method for bread baking outlined in Artisan Bread in Five Minutes a Day. Over the weekend, I tried something new with my bread dough: Monkey Bread. In the past, I had made Monkey Bread using canned biscuits. But, I had not made it at all in the last couple of years due to our effort to eat more “real” foods. 

I used the Challah dough recipe with half white flour and half white whole wheat flour.  The dough was buttery and rich and it perfectly complimented the sweetness of the cinnamon and sugar. We had a great time grabbing bites directly from the serving platter and did not even bother with individual plates. I will make it exactly the same again next time.  And, believe me, there will be a next time.

Monkey Bread

2 lbs. Challah dough

1 cup sugar (white or raw)

1 Tbsp. cinnamon

½ cup melted butter

Form dough into walnut sized balls. You should have about 48. Stir together, in a shallow bowl, the sugar and cinnamon. Dip each ball of dough into the melted butter, then into the cinnamon and sugar. Place the dough balls in a bundt pan. Repeat until all of the dough is coated. Pour any remaining butter or cinnamon/sugar on top of the dough. Let rise for 30-45 minutes. (You will not see much additional rise.) Bake at 350˚ for 35 minutes. Cool 5 minutes, and invert onto a large serving platter. Serve immediately.  

Note: You can find the Master Recipe for Artisan Bread in Five Minutes a Day, along with an instructional video, here.