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Monkey Bread

Monkey Bread

A pull-apart bread recipe like this one typically dips each piece of dough into a bowl of melted butter. But we simply brushed the dough with a little reduced-calorie margarine instead.

Oxmoor House JANUARY 2001

  • Yield: 2 loaves, 10 servings per loaf


  • 2 packages dry yeast (about 4 1/2 teaspoons)
  • 2 cups warm water (105° to 115°)
  • 5 1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 1/2 teaspoons salt
  • 1/4 cup reduced-calorie stick margarine, melted
  • Cooking spray


1. Combine yeast and 1 cup warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Add remaining 1 cup warm water, flour, sugar, and salt, stirring until blended. Cover and chill at least 8 hours.

2. Punch dough down; divide in half. Turn 1 portion out onto a heavily floured surface, and knead 3 or 4 times. Roll to 1/4-inch thickness; cut into 4 x 1 1/2-inch strips. Brush strips with half of melted margarine, and layer, overlapping, in a 12-cup Bundt or 10-inch tube pan coated with cooking spray. Repeat procedure with remaining dough and melted margarine in another coated Bundt or tube pan. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

3. Preheat oven to 350°.

4. Bake bread at 350° for 30 to 35 minutes or until golden.

Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 11%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.8g
  • Carbohydrate: 29.8g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 198mg
  • Calcium: 0.0mg

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Monkey Bread recipe