Monkey Bread

recipe

Yield:

18 servings (serving size: 2 balls)

Recipe from

Nutritional Information

Calories 86
Caloriesfromfat 0.0 %
Fat 1.5 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.1 g
Carbohydrate 16.1 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 116 mg
Calcium 0.0 mg

Ingredients

1 package active dry yeast
1 cup warm water (100° to 110°), divided
2 3/4 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
3 tablespoons reduced-calorie margarine, melted
Butter-flavored cooking spray

Preparation

Combine yeast and 1/4 cup warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, remaining 3/4 cup warm water, flour, sugar, and salt in a large bowl; beat with a mixer at medium speed until well blended. Cover and chill at least 8 hours.

Punch dough down. Turn out onto a heavily floured surface, and knead 3 or 4 times. Shape dough into 36 (1-inch) balls.

Brush balls with melted margarine, and layer in a 12-cup Bundt pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 40 to 45 minutes or until doubled in bulk.

Preheat oven to 350°.

Bake at 350° for 30 to 35 minutes or until golden. Serve warm.

Note:

All-New Complete Step-by-Step Diabetic

March 2006
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