Monkey Bread

First and foremost, Happy Thanksgiving!  What are you thankful for?  Two years ago, I wouldn’t have been able to say anything.  In the States, we take everything for granted.  I don’t even mean material things either.  As I go through my list of things I’m thankful for (my family, my family away from family, my relationship with God, this blog and the joy it brings me, seeing people’s lives change before my eyes, the lessons I’m learning about relationships) I realize that very few of them are material!  What are you thankful for?  Think hard now!  Don’t tell me something like… my car.  Pshh.  What are you really thankful for that if you didn’t have you would be a different person or seriously altered?

Now, secondly, aren’t traditions lovely?  When I have a family I want to make lots of traditions for my kids. I wanna have pancakes on weekends, birthday donuts, birthday week, cinnamon rolls on Christmas morning, hot chocolate at midnight on Christmas eve, fireworks on Christmas Eve!  There’s something special about having that connection with a particular time of year.  Oh I LOVE traditions.  My parents didn’t do a whole lot of traditions for Thanksgiving or Christmas, which I think is sad.  And the things that we did used to do all the time we don’t do anymore… because my mom is getting more relaxed.  “Come on Mom!  Let’s make some Christmas cookies.”  “No Trev, it’s too much work.”  Pooooo!

In Chad and Amanda’s family it was a tradition to make Monkey Bread for Thanksgiving breakfast.  It’s now my future family tradition as well.

What are some of your holiday or yearly traditions?  I need to know!  My future family depends upon it!

Monkey Bread

Dough
1/2 pound mashed potato (russet)
1 cup warm milk (110F)
1/3 cup warm water (110 F)
2 tbsp melted butter
1/4 cup granulated sugar
2 1/4 tsp (or 1 packet) yeast
3 1/4 cups flour
2 tsp salt

Sugar coat
1 cup white sugar
2-3 tsp cinnamon
1 3/4 cup butter

Sauce
2 sticks butter (1 cup)
1/2 cup brown sugar

Glaze
1 cup powdered sugar
2 tbsp milk

How this baby is done

Grease a bundt cake pan and set aside.

Melt your butter for the dough in the microwave.  Put in a mixing bowl the warm water (110 F) and dissolve the yeast.  Let sit 5 minutes or until foamy.  If you’re yeast didn’t foam you may have killed it with too hot of water, or your yeast is dead (to learn more about yeast go here).  Then mix in the warm milk, melted butter, mashed potato, and 1/4 cup sugar.  I add potato because it gives it an incredible moist factor!  In a separate bowl whisk together the flour and salt and then slowly mix in the milk mixture into the flour mixture.  If the dough isn’t coming together mix in 2 to 4 tbsp more of flour.  Turn out onto a floured surface and work in a little bit more flour. Form the dough into a ball and put into a greased dish.  Cover and place in a warm area.  I turned on the oven on 400 F for a few minutes and then turned it off and put my dough in there.  Let rise for 50-60 minutes so it’s double in size.

Take your dough out of the greased  bowl and cut into four pieces.  Then cut those pieces into 16 pieces each (you should have 64 pieces).  Melt the 1 3/4 cup butter in a bowl in the microwave.  In a separate bowl mix together the 1 cup sugar and cinnamon so it’s equally distributed.  Then roll the dough pieces into little balls, dip them in the butter and then roll them in the sugar mix you made.  Then, put these into the bundt pan and let rise another 50-60 minutes.  They may rise almost over the pan.

While the dough is rising again, get the sauce ready.  Melt the two sticks of butter and then add the 1/2 cup brown sugar and work that together over medium high heat until they become one.  When the dough is done rising, pour this magic juice evenly over the dough.

Preheat your oven to 350 F.  Then get that bread in there.  Let bake for 30-40 minutes or until nice and brown on top.  Remove from the oven and let cool for 2-3 minutes and then plop that baby on out onto your serving platter.

Whip up real quick that glaze with a whisk.  Just whisk together the milk and powdered sugar til there aren’t any lumps.  I also added a 3/4 tsp of vanilla to this.  That gave it a little extra flavor.  Yumm!  Then drizzle this over your monkey bread.

You’re supposed to serve this warm and gooey.  I’d have to agree that is the best way to serve this.  Good luck!  And don’t forget to let me know what your family traditions are! Aaaand don’t forget to LIKE me on Facebook.  www.facebook.com/thkblog

https://thehandicappedkitchen.wordpress.com/2011/03/14/alive-or-dead-how-to-proof-your-yeast/

Cinnamon Bread Twists

I think I may have mentioned this in the past, but I love Mondays.  Now, I can already hear the grumbling coming from the Northern Hemisphere, but this is my day off.  And it’s such a beautiful day.  It’s the only day that I do not leave the house.  Seriously, I don’t step a foot out the house.  My hair stays a comfortable rat’s nest, my contacts have an extra day to sleep in their solution watery bed, and a blanket is carried around my shoulders wherever I go in the house.  Sigh.  It’s true bliss.

Another part of my Mondays that I love, that involves you, is that I write my new blog posts!  For this very reason your grumbles about Mondays should turn to giddy shrieks and playful dances.  Mondays are a blessed day. 

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These are the pretty, pretty, twisty, yummy cinnamon sticks you’ll make this week, right?  They are pretty simple to make also!  Yummmmm

Cinnamon Bread Twists

Bread Twists
2 packages active dry yeast
1/2 cup warm water
2 cups warm buttermilk
1/2 cup butter or margarine, softened
6 tablespoons sugar
2 eggs
2 teaspoons salt
1/2 teaspoon baking soda
7 1/2 cups all-purpose flour

Filling
1/2 cup butter or margarine, melted
1 1/2 cup packed brown sugar
1 1/2 teaspoon ground cinnamon

Glaze
2 cup confectioners’ sugar
2 tablespoon butter or margarine, melted
2 tablespoon hot water

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NOTE: Warm buttermilk looks curdled… that’s normal.
NOTE: These go really well with coffee too.
NOTE: You’re going to love these and maybe eat them all by yourself.

In a large bowl dissolve the yeast in the 1/2 cup warm water and let sit 5 minutes or until the yeast is foamy.  (If you want to learn about yeast go to my last post).  Then add the buttermilk, butter, sugar, eggs, salt and baking soda and mix well.  I used a fork to cut in the butter. 

Stir in the flour bit by bit until a soft dough is formed and then turn out onto a lightly floured surface and knead until the dough becomes smooth and elastic.  Put the dough in a bowl and let rise for 1-1/2 hours in a warm place. 

When the dough has risen double it’s original size punch it down and turn out onto a lightly floured surface and divide in half.  Roll out each half into a 16”x9” rectangle.  Brush the melted butter on the dough leaving about a half inch untouched along the side that measures 16”.  Sprinkle the cinnamon sugar mixture overtop and press down with the palm of your hand lightly.  This is just to secure the sugar on the dough and make sure it’s sticking.  Fold the dough in half lengthwise.  Your dough will now be 16”x 4 1/2”.  Along the 16” side pinch the dough to seal the edge.  Then cut into 4 1/2×1” rectangles.  Each strip you cut, twist two or three times and set on a pre-greased cookie sheet.  Cover and let rise 30 minutes.

Bake at 375 degrees F for 12-14 minutes or until golden brown.  While cooling mix the glaze ingredients and then spoon over the warm twists.

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That’s right… so easy, so yummy.