17 November 2008

monkey bread – parker house style

this is another one of my favorites from my childhood. I have fond memories of having monkey bread at the neiman's cafe with my mother. this recipe is a little different, but it is still really good! if there is any bread leftover, it makes great sandwiches.

1 tablespoon plus 1 teaspoon active dry yeast (1 1/2 packages)
1 cup warm milk
¼ cup sugar
1 teaspoon kosher salt
1 cup (2 Sticks) unsalted butter, melted
plus additional butter for dipping the bread
3 ¼ cups all-purpose flour, sifted
  1. butter a 12 X 9” rimmed baking sheet.
  2. place the yeast, milk, and a pinch of the sugar in to the bowl of an electric mixer fitted with a paddle attachment (alternatively, the dough can be mixed by hand in a large bowl). let stand for about 5 minutes, until the yeast is dissolved.
  3. add the remaining sugar, the salt, and 1/2 cup of the melted butter. stir in the flour top make a soft dough.
  4. transfer the dough to a lightly greased bowl, turn the dough to coat, and cover with plastic wrap. let rise in a warm place for about I hour; or until doubled in volume.
  5. punch down the dough and turn out onto a lightly floured work surface. divide the dough into two equal pieces.
  6. using a rolling pin, roll out one piece into a 12 X 10 inch rectangle, keeping the second piece covered with a towel. repeat with remaining dough.
  7. refrigerate both pieces of dough until well chilled, about 30 minutes.
  8. place the remaining 1/2 cup melted butter in a shallow bowl. cut one piece of chilled dough lengthwise into five 2” strips. cut each strip into three 4” long rectangles.
  9. with the short side facing you, brush the top half of one rectangle with some melted butter and fold over, about one-third of the way. transfer to the prepared pan folded side down.
  10. repeat with the remaining rectangles, arranging in pan so they overlap slightly. repeat with the remaining dough.
  11. preheat oven to 400
  12. let rise in a warm place, covered with a damp towel, for 30 to 40 minutes, or until doubled in volume.
  13. brush melted butter over top of each roll. bake until golden brown, 15 to 20 minutes, or until golden brown. brush the top again with any leftover butter.

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