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Monkey Bread
1 envelope dry yeast
1/2 c. very warm water
1 c. (2 sticks) butter or margarine
1/4 c. sugar
1 tsp. salt
1/2 c. evaporated milk
3-1/2 c. sifted flour
Sprinkle yeast into water in a large bowl. Stir. Melt 1/2 cup
butter, stir in sugar, salt and milk. Add to yeast. Beat in flour
all at once and knead. Cover with a clean towel and let rise 1 hour.
Melt remaining 1/2 cup butter, punch down dough. Roll out on a
lightly floured board, cut into diamonds 3 inches each. Dip into
melted butter, over lapping in ungreased 12 cup tube mold (coffee
can works). Cover. Let rise 1 hour. Bake at 350 degrees for 45
minutes. Remove from milk. |
