Monkey Bread II Recipe

Recipesfull introduces to you: Bread Machine Recipes. (Monkey Bread II Recipe). Here is a recipe for a bread machine, though it can easily be done in the conventional, muscle building way. You use the dough only setting and do the rest by hand. For machines that do 1 1/2 - 2 pound capacity.

Brief

Prep 30 mins

Cook: 25 mins

Additional: 2hrs25 mins

Total: 3hrs20 mins

Servings: 12

Yield: 1 bundt pan

Monkey Bread II Recipe

Ingredients

2 ½ teaspoons active dry yeast

3 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon salt

¼ cup white sugar

2 tablespoons margarine

softened

1 cup water

1 cup margarine

1 cup packed brown sugar

1 cup raisins

Winnipeg Rye Bread

Bread

Directions

Step 1

Remove baking pan from machine. Place yeast flour ground cinnamon salt white sugar 2 tablespoons butter and water in the order that is recommended for the bread maker. Make sure that no liquid comes in contact with the yeast. Select dough cycle and press start.

Step 2

When dough is complete place dough on floured surface and knead 10 to 12 times.

Step 3

In a medium saucepan on low heat melt one cup of butter stir in brown sugar and raisins ( 1/4 cup of chopped nuts is good too!). Stir until smooth. Remove from heat.

Step 4

Cut dough in one inch chunks. Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces then layer them loosely in a greased Bundt or tube pan staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm draft-free spot until dough is just over the top of the pan 15 to 20 minutes.

Step 5

Bake in a preheated 375 degree F (190 degree C) oven for 20 to 25 minutes or till golden brown. Remove from oven place a plate face down in top of the pan and using oven mitts to hold plate on pan turn over both until bread slides out onto plate. Serve warm...and enjoy.

Nutritional Information

Monkey Bread II Recipe

Servings Per Recipe:12

Calories: 389.3

% Daily Value *

Protein: 4.1g 8%

Carbohydrates: 56.2g 18%

Dietary Fiber: 1.6g 6%

Sugars: 29.4g

Fat: 17.3g 27%

Saturated Fat: 3g 15%

Vitamin A Iu: 749.3IU 15%

Niacin Equivalents: 3.2mg 24%

Vitamin B6: 0.1mg 4%

Vitamin C: 0.3mg 1%

Folate: 77.7mcg 19%

Calcium: 35.4mg 4%

Iron: 2mg 11%

Magnesium: 14.1mg 5%

Potassium: 174.8mg 5%

Sodium: 402.9mg 16%

Thiamin: 0.3mg 29%

Calories From Fat: 155.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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