Monkey Business

Father’s Day was almost two weeks ago, and I am just now posting about it, partly because I didn’t have time to sit down and write, and partly because I couldn’t figure out what I wanted to say.

Here’s what I want to tell you: I made monkey bread. It was good. You should make it.

That wasn’t too hard. But I also wanted to tell you that I never made monkey bread on my own until a few months ago, when my friend Nicole shared her recipe. Her food is always good, so I tried it. I adapted it for the bread machine to make my life easier, and it was fabulous. Worth a Father’s Day rerun.

We did eat monkey bread growing up. We may have been deprived in some sense of the word (I don’t remember my mom ever buying Twinkies, and she definitely didn’t buy Fruit Roll-Ups – she made her own), but we were allowed to eat monkey bread. We made it at grandma’s house on “Thanksgiving Eve.” She let us kids roll the dough in the butter and sugar and then plop it in the pan. We also had it every once in a while when Mrs. Banana Norman brought some over. My little brother gave her that nickname because she made monkey bread. (You know, monkeys like bananas… He was little, 3 or 4 maybe.)

Anyway, if you’ve never had monkey bread, you are missing out. Below is the recipe adapted for the bread machine, but if you don’t have one, go check out Nicole’s original recipe. Whatever you do, make it. Your family will thank you.

Lazy Monkey Bread

1 cup milk (room temp)
1/4 cup water (room temp)
2 t. yeast

Mix and let stand 5 minutes. (Do this in the bread pan.)

4 cups flour
1/4 cup sugar
1 1/4 t. salt

Mix together 1 egg and 4 T. butter, melted, then add to bread pan.

Set bread machine on dough setting and run.

Melt 1 stick of butter.
Mix 1 cup brown sugar and 1 1/2 t. cinnamon.
Butter bundt pan.

Remove dough from bread machine, press it into a disc, and cut it into 4 wedges. Cut each into thirds and then into 5 pieces (approximately).

Roll each into a ball, dip into butter, roll in sugar, and place in pan. Cover and let stand for an hour. (Can be refrigerated overnight at this point.)

Bake at 350 for 30 minutes. Let cool for 10 minutes. Serve.

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