MONKEY BREAD

NOTE: If using regular yeast (not instant) mix the yeast with the water and sugar called for in the recipe. The water should only be 110º. This will allow the yeast to proof (form bubbles).

1 pkg instant yeast

1/4 c water

1 c milk

1 c butter

2 Tbsp sugar

3 eggs

1 tsp salt

4 cups flour

Heat milk, water & 1/2 c butter until warm (approx. 120º)

Place 1 c flour, yeast, sugar & salt into bowl. Blend.

Slowly add warmed ingredient & mix.

Add eggs & beat until smooth.

Slowly add enough of the remaining flour to make a soft dough.

Knead until smooth & satiny: approx. 8 minutes. This can be done on a lightly floured board or in a mixer with a dough hook.

Place in oiled bowl, turning dough once to coat.

Cover with plastic wrap & let rise until doubled, approx. 1 hour.

Punch down dough. Turn out onto lightly floured board. Knead lightly.

Melt remaining butter.

Roll dough until about 1/3" thick.

Using a 2 1/2" round cookie cutter or a diamond-shaped cookie cutter, cut dough into rounds or diamonds. Roll & cut scraps until all of the dough is used. Alternative: roll each piece of dough into a 3/4" ball with your hands.

Dip each piece in the melted butter to coat both sides.

Place in overlapping layers in a greased bundt pan.

Cover pan with towel & let rise about 45 minutes.

OVEN: 350º

BAKE: 35 minutes or until nicely browned & loaf sounds hollow when thumped.

Turn out on large plate & serve warm.

The butter dipped pieces pull apart with ease making it a fun bread to eat.

NOTE: to use as a dessert, after dipping each piece in melted butter, dip in a combination of cinnamon & sugar.

Personal note: Each Thanksgiving our table is set with our china, silver & crystal. This bread is the centerpiece until everyone starts reaching across to pull it apart!