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Neiman-Marcus Monkey Bread

Neiman-Marcus Monkey Bread

Oxmoor House JANUARY 1983

  • Yield: one 10-inch loaf

Ingredients

  • 1 cup milk
  • 1/2 cup butter or margarine
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 package dry yeast
  • 3 1/2 cups all-purpose flour
  • 1/2 cup butter or margarine, melted

Preparation

Combine milk, 1/2 cup butter, sugar, and salt in a saucepan; heat until butter melts. Cool to 105° to 115°; add yeast, stirring until dissolved. Place flour in a large bowl; add milk mixture, and stir until well blended.

Cover and let rise in a warm place (85°), free from drafts, 1 hour and 20 minutes or until doubled in bulk. Punch dough down. Roll dough into 1 1/2-inch balls; dip each ball in melted butter.

Layer balls of dough in a 10- inch tube or bundt pan. Cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 375° for 35 minutes. Cool in pan 5 minutes; invert onto serving plate.

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