Old-Fashioned Monkey Bread

The homemade Monkey Bread that started my lifelong love of baking bread.

This recipe brings back wonderful memories of when I first learned to bake homemade bread. If memory serves me right, I was watching The Duchess of Duke Street on PBS and remember seeing the cooks making fresh bread for the family. It looked so inviting that I decided I wanted to try making bread myself.

My mom was busy tending her garden, so I pulled out the Betty Crocker cookbook she had given me for Christmas and found a recipe for Monkey Bread. It was the very first yeast bread I ever made, and it must have turned out well because it disappeared almost as soon as it came out of the oven!

That first loaf sparked a lifelong love of bread baking. Even today, Sunday is bread-making day in our house. There's nothing quite like the smell of homemade bread filling the kitchen and bringing everyone together around the table.\

Ingredients:

Dough
1 1/2 c. whole milk, warmed to about 110°F 
2 1/4 tsp. yeast 
1/4 c. granulated sugar 
2 large eggs, room temperature 
1/3 c. butter, melted and slightly cooled 
1 tsp. salt 
5 to 5 1/2 c. flour 

Coating: 
3/4 c. butter, divided 
1 and 1/4 c. granulated sugar 
1 Tbs. cinnamon 
2/3 c. light or dark brown sugar 
1 tsp. vanilla extract

Directions:

Preheat the oven to 350°F. Grease two 8½ x 4½-inch loaf pans (or two 9 x 5-inch loaf pans).

In a large mixing bowl, whisk together the warm milk, sugar, and yeast. Let stand for 5 to 10 minutes, or until the mixture becomes foamy.

Add the eggs, melted butter, salt, and 1 cup of the flour. Stir well with a wooden spoon until smooth.

Gradually stir in the remaining flour, about 1 cup at a time, until a soft dough forms.

Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic. (If using a stand mixer, knead with the dough hook for about 6 to 8 minutes.)

Lightly oil a large bowl. Place the dough in the bowl, turning once to coat all sides with oil.  Cover with a clean kitchen towel and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

Melt 1/2 cup butter in a small saucepan over low heat.

In a separate bowl, combine the granulated sugar and cinnamon. Set aside.

Punch down the dough.  Pinch off pieces of dough about the size of a small walnut and roll into smooth balls. You should have about 40 to 45 dough balls.

Dip each dough ball into the melted butter, allowing any excess to drip off.

Roll each ball in the cinnamon sugar mixture until completely coated.

Arrange the dough balls evenly between the prepared loaf pans, stacking them in two or three layers.

Melt the remaining 1/4 cup butter.

Whisk in the brown sugar and vanilla until smooth.  Pour the glaze evenly over both pans.

Bake for 35 to 45 minutes, or until the tops are golden brown and the centers reach about 190°F on an instant-read thermometer.

Cool in the pans for 8 to 10 minutes.  Carefully invert onto serving plates and serve warm.

Tips for Best Success:

• Use fresh yeast for the best rise.
• The dough should be soft and slightly tacky, not dry.
• Roll the dough balls about the same size for even baking.
• Don't skip the first rise—it gives the bread its light, fluffy texture.
• Let the bread cool just a few minutes before turning it out of the pan.

Variations and Substitutions:

• Sprinkle chopped pecans or walnuts between the dough balls.
• Mix raisins into the layers for extra sweetness.
• Add small diced apples between the dough balls before baking.
• Substitute maple extract for the vanilla in the glaze.
• Drizzle cooled Monkey Bread with a simple cream cheese icing.

Serving Suggestions:

Serve warm with:

• Fresh coffee
• Hot chocolate
• Cold milk
• Fresh fruit
• Scrambled eggs and bacon for breakfast
• Vanilla ice cream for dessert

How to Store:

• Store covered for up to 3 days at room temperature.
• Store up to 1 week in the refrigerator.
• Wrap tightly and freeze for up to 3 months.
• To reheat, warm individual pieces in the microwave for about 15 to 20 seconds.

Frequently Asked Questions:

Can I make this the night before?
Yes. Shape the dough, cover, refrigerate overnight, and let it sit at room temperature for about 30 minutes before baking.

Can I use instant yeast?
Yes. Use the same amount and mix it directly with the flour.

Why didn't my dough rise?
The yeast may have been old, or the milk may have been too hot or too cool.

Can I bake this in a Bundt pan?
Yes! A 10- to 12-cup Bundt pan is traditional for Monkey Bread. Check for doneness after about 35 to 40 minutes.

Can I make mini Monkey Breads?
Absolutely! Divide the dough among muffin cups and reduce the baking time to about 18 to 22 minutes.