Monkey Bread I

Introduction

History

Monkey Bread has been a popular dish in American households for decades. Its origins are a bit unclear, but it is believed to have been created in the 1950s or 1960s. The name "Monkey Bread" is said to come from the idea of pulling apart the bread with your hands, much like a monkey would. It has since become a classic recipe that is loved by many.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to grease your Bundt pan well to prevent the bread from sticking.

- Cutting the biscuit dough into quarters helps to create bite-sized pieces that are perfect for pulling apart.

- Be sure to allow the bread to cool slightly before turning it out onto a plate to avoid burning yourself.

- For an extra decadent touch, drizzle some icing over the top of the bread before serving.

Serving Suggestions

Monkey Bread is best served warm and gooey, straight out of the oven. It pairs well with a cup of coffee or a glass of milk for breakfast or dessert.

Cooking Techniques

The key to making perfect Monkey Bread is to ensure that the biscuit pieces are evenly coated in the sugar-cinnamon mixture and arranged neatly in the pan. This will help to create a beautiful and delicious finished product.

Ingredient Substitutions

If you don't have biscuit dough on hand, you can use homemade or store-bought pizza dough as a substitute. You can also swap out the margarine for butter if desired.

Make Ahead Tips

You can prepare the Monkey Bread up to a day in advance and store it in the refrigerator until ready to bake. Simply cover the pan with plastic wrap and refrigerate until ready to bake.

Presentation Ideas

Serve the Monkey Bread on a decorative plate or cake stand for a beautiful presentation. You can also sprinkle some powdered sugar over the top for a finishing touch.

Pairing Recommendations

Monkey Bread pairs well with a variety of beverages, including coffee, tea, milk, or even a glass of champagne for a special occasion.

Storage and Reheating Instructions

Leftover Monkey Bread can be stored in an airtight container at room temperature for up to 2 days. To reheat, simply place the bread in a 350°F (175°C) oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Monkey Bread contains approximately 300 calories.

Carbohydrates

Each serving of Monkey Bread contains approximately 40 grams of carbohydrates.

Fats

Each serving of Monkey Bread contains approximately 15 grams of fat.

Proteins

Each serving of Monkey Bread contains approximately 2 grams of protein.

Vitamins and minerals

Monkey Bread is not a significant source of vitamins and minerals.

Alergens

This recipe contains gluten and nuts (if using pecans), so it may not be suitable for those with allergies to these ingredients.

Summary

Monkey Bread is a sweet and indulgent treat that is best enjoyed in moderation due to its high sugar and fat content.

Summary

Monkey Bread is a delicious and fun treat that is perfect for sharing with loved ones. With its sweet and sticky texture, it's sure to be a hit at any gathering. Enjoy this classic recipe for breakfast or dessert and watch it disappear in no time!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Monkey Bread. It was a warm summer day and I was visiting my dear friend Margaret, who was known for her delicious baked goods. As soon as I walked into her kitchen, I was hit with the intoxicating smell of cinnamon and sugar. Margaret had just pulled a pan of Monkey Bread out of the oven and it looked absolutely divine.

I watched as Margaret effortlessly pulled apart the golden, sticky pieces of bread and placed them on a serving platter. The sweet aroma filled the room and I couldn't wait to try a piece. As soon as I took my first bite, I knew I had to have the recipe for myself.

Margaret chuckled at my enthusiasm and handed me a faded, stained index card with the recipe written in her elegant cursive handwriting. She told me she had learned the recipe from her grandmother, who had passed it down through the generations. I thanked Margaret profusely and tucked the precious card into my purse before heading home.

That night, I carefully followed Margaret's instructions and baked my first batch of Monkey Bread. As the bread baked, the familiar scent of cinnamon and sugar filled my kitchen, transporting me back to Margaret's cozy kitchen. When the timer went off, I pulled the pan out of the oven and marveled at the golden, sticky perfection before me.

I couldn't resist taking a bite before letting it cool and it was heavenly. The bread was soft and fluffy, with just the right amount of sweetness. I knew then and there that this recipe would become a staple in my own kitchen.

Over the years, I made Monkey Bread countless times for family gatherings, potlucks, and even just as a special treat for myself. Each time I pulled the warm, sticky bread out of the oven, I thought of Margaret and her grandmother, grateful for their gift of this delicious recipe.

As time passed, I began to experiment with the recipe, adding my own twists and variations. I tried different toppings like pecans and raisins, and even swapped out the traditional cinnamon sugar for flavors like chocolate and caramel. Each variation was met with rave reviews from my family and friends, who couldn't get enough of my Monkey Bread.

One Christmas, I decided to gift my friends and family with jars of homemade Monkey Bread mix. I carefully layered the dry ingredients in mason jars, attached the recipe card, and tied a festive ribbon around the lid. It was a hit, with many recipients telling me it was the best gift they had ever received.

As the years went by, my love for baking and sharing Monkey Bread only grew stronger. I passed the recipe down to my own children and grandchildren, who now bake it with their own families. It has become a beloved tradition in our family, with each generation adding their own special touch to the recipe.

I often think back to that warm summer day in Margaret's kitchen, where I first discovered the magic of Monkey Bread. I am forever grateful to her and her grandmother for sharing this recipe with me, as it has brought so much joy and sweetness into my life.

And so, as I pull another pan of Monkey Bread out of the oven, I say a silent thank you to Margaret and her grandmother for passing down this delicious tradition. I can only hope that my own grandchildren will one day have fond memories of baking Monkey Bread in my kitchen, just as I do in Margaret's.

Categories

| American Recipes | Bread Recipes | Dessert Recipes |

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