Torrey's Monkey Bread
7 cflour, all-purpose
1 pkgyeast (quick rise)
4 Tbspbutter, melted and cooled
2 cwater, warm
1 to 2 stickbutter, melted (set aside)
2bundt (tube) pans
How to Make Torrey's Monkey Bread
- Preheat oven to 400 degrees.
- Mix four and salt together and set aside.
- Mix warm water (like 105-110 degrees), yeast and sugar in bowl. Let rest for 15 min to allow yeast to “proof”.
- In large bowl, beat eggs and add proofed yeast mixture.
- Add flour/salt mixture, a little at a time, to liquid mixture. Stir until forms a soft bread dough.
- Cover bowl with damp cloth and let dough rise to double in warm area (I use the microwave oven to stash it--just don't turn it on.) It takes roughly an hour (sometimes more, sometimes less).
- Divide dough into 2 equal portions. Each portion makes one "loaf". Trust me, you'll want to make both loaves.
- Roll out one portion, on floured surface, to 1/4 - 1/2 inch thick.
- Cut as many circles ("biscuits") as you can with biscuit cutter or round glass. Gather the "leftover" cut-out dough and GENTLY reform it and roll it out again. Continue re-cutting into "biscuits" until all dough in one portion is used up.
- Pour 1/2 to 1 stick of melted butter you set aside in bottom of Bundt pan. I like to use a whole stick, but then again...I LOVE BUTTER.
- Arrange “biscuits”, on end (like books in a bookcase), slightly overlapping each other all the around the bottom of Bundt pan. They won't stand up like books, they'll flop over...but you get the idea.
- Repeat steps 8-11 for second portion of dough.
- Cover pans with damp towels and let "biscuits" rise a second time until not-quite double (maybe 30 min or so).
- Bake at 400 degrees for 20 min. or until brown.
- Invert onto plate to serve.