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Name: Monkey Bread #9;
Source: Mark & Debra Miles
Category: Breads
Oven Size: 2 @ deep 14" ovens
Briquettes: 11 bottom - 15-20 top
Serves: A Lot of People

Ingredients:

  • 2 c. water (real warm)
  • 1/2 c. sugar
  • 1 T. salt
  • 1 T. yeast
  • 6 c. flour
  • 1/4 c. oil
  • 2 large eggs (beaten)
  • 1/4 lb. butter
Instructions:

Mix 2 cups real warm water, cup sugar, 1 tablespoon salt, and 1 tablespoon yeast. Let set until bubbly.

Add 2 large beaten eggs and 3 cups flour, stir-do not beat.

Add cup oil and 3 cups more flour. Dough will be sticky; cover and let raise until double in bulk.

Roll dough out on a floured surface to inch thickness. Cut into 2 inch circles.

Melt 1/4 pound of butter in a deep 14" Dutch oven. Do not let butter get too hot. Dip circles of dough in butter, coating both sides. Lay circles of dough on inside edge of Dutch oven, overlapping approximately one third (like shingles). Place the second layer of dough circles like shingles inside the first ring.

Cook with 11 briquettes on the bottom of each oven and 15-20 briquettes placed around the outer rim of each lid. Bake for about 25 minutes. Remove the ovens from the bottom briquettes and finish cooking with top heat only for approximately 10-15 minutes more. When finished remove from Dutch oven and serve warm.


Variations:

Garlic Parmesan Monkey

Bread Follow above recipe adding teaspoon garlic power to the melted butter in the Dutch oven. After circles of dough are placed in the Dutch oven sprinkle the top with cup Parmesan cheese.


Sesame Seed Monkey

Bread Follow the above recipe adding 1 tablespoon sesame seeds to the melted butter in the Dutch Oven. After circles of dough are placed in the Dutch oven sprinkle the top with 1tablespoon sesame seeds.

Enjoy!

Chuckwagon Supply
1011 Nelson Lane
Juliaetta, ID 83535 (801) 920-9004 chuckwagonsupply(a)yahoo.com