Homemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I’m serving it for breakfast, I add some cinnamon and drizzle it with icing.
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110° to 115°)
- 1/2 cup sugar
- 1/2 cup shortening
- 1 large egg
- 1/2 teaspoon salt
- 4 to 4-1/2 cups all-purpose flour, divided
- 6 tablespoons butter, melted
- In a large bowl, dissolve yeast in warm water.
- Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls.
- Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan.
- Drizzle with remaining butter.
- Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake at 350° for 30-35 minutes or until golden brown.
- Cool for 5 minutes before inverting onto a serving platter.
- Serve warm.
Yield: 1 loaf (16 slices).