Monkey Bread

Ingredients

• 1 package active dry yeast
• 1/2 cup warm water
• 1/2 cup sugar
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 cup warm milk
• 3 1/2 cups all-purpose flour
• 1/2 cup melted butter
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup coarsely chopped walnuts
• 1/2 cup raisins

Directions

1. In a small bowl, dissolve yeast in warm water. Let stand until foamy, about 10 minutes.
2. In a large bowl, combine sugar, butter, salt, milk, and yeast mixture. Stir in flour to form a soft dough.
3. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top.
4. Cover and let rise in a warm place until doubled, about 1 hour.
5. Grease a 9 inch tube pan. In a small bowl, mix together melted butter, brown sugar, cinnamon, walnuts, and raisins. Set aside.
6. Punch down dough and turn onto a lightly floured surface. Roll into a 12x10 inch rectangle. Spread with butter mixture.
7. Starting at the long end, roll up like a jelly roll. Cut into 1 inch slices.
8. Place slices cut side down in prepared pan. Cover and let rise until doubled, about 30 minutes.
9. Preheat oven to 375 degrees F (190 degrees C).
10. Bake in preheated oven for 25 to 30 minutes, or until golden brown.

Interesting Facts

• Monkey bread is also known as sticky bread, pull-apart bread or bubble bread.
• The dish is believed to have originated in the United States as a breakfast or brunch dish.
• The term “monkey bread” was first used in the 1960s.