Recipe - Monkey Bread - Cooking Light Jb

2 Loaves (1pound) frozen
white bread dough
1 cup Sugar
One fourth cup Firmly packed brown sugar
One fourth cup 1% lowfat milk
1 tablespoon Reducedcalorie stick
margarine
1 One fourth teaspoon Ground cinnamon
One fourth cup Sugar
One half teaspoon Ground cinnamon
Vegetable cooking spray

1 Because the dough has a tendency to drip as it bakes, I usually put a
cookie sheet or aluminum foil underneath the Bundt pan. That way I don't
have to clean up a mess in the oven when the bread has finished baking.
Rita M. Newton, Waukon, Iowa

2 Thaw dough in refrigerator for 12 hours. Combine 1 cup sugar and the next
4 ingredients in a small saucepan; bring to a boil, and cook 1 minute.
Remove sugar syrup from heat; let cool 10 minutes.

3 Cut each loaf of dough into 24 equal portions. Combine One fourth cup sugar and
One half teaspoon cinnamon in a shallow dish; stir well. Roll each portion in
sugar mixture, and layer dough in a 12cup Bundt pan coated with cooking
spray. Pour sugar syrup over dough; cover and let rise in a warm place (85
degrees), free from drafts, 35 minutes or until doubled in bulk.

4 Uncover, and bake at 350 degrees for 25 minutes or until lightly browned.
Immediately loosen edges of bread with a knife. Place a serving plate,
upside down, on top of the pan, and invert bread onto the plate. Remove the
pan, and drizzle any remaining syrup over the bread.

Nutritional Information: CALORIES 201 (10% from fat); PROTEIN 5.2g; FAT
2.2g (sat 0.5g, mono 0.8g, poly 0.8g); CARB 40.1g; FIBER 0g; CHOL 0mg; IRON
1.4mg; SODIUM 302mg; CALC 41mg

From Cooking Light, Jan/Feb 1995, page 102.
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Mar 24, 98