Recipe - Favorite Monkey Bread

1 pack Dry yeast
One fourth cup Warm water
1 cup Milk
1 cup Butter (do not use
margarine)
One half cup Sugar
One half teaspoon Salt
2 Eggs
3 cup Flour

Dissolve yeast in warm water. Scald milk. Add One half cup of butter and cool.
Add yeast, sugar, salt, eggs and half of flour. Beat well with mixer. Add
rest of flour and beat until it is mixed in. Cover with a damp towel and
refrigerate overnight. Remove from refrigerator 2 hours and 40 minutes
before serving. Melt One half cup butter in a regularsized loaf pan. Drop
batter in by spoonfuls and let rise for 2 hours. Bake at 375ø for 40
minutes. Turn out of the loaf pan and slice. Do not freeze. May be made
ahead and reheated while still in pan. Yield: 1 loaf.

SUSAN BRAINARD (MRS. JAY)

REFRIGERATE OVERNIGHT.

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.