Recipe - One Rise Monkey Bread

Dill Weed (I use Caraway
seed)
3 cup Flour (up to 31/2)
1 pack Active dry yeast
2 tablespoon Sugar
1 teaspoon Salt
1 cup Very warm water (120130F)
2 tablespoon Butter
1 Egg
1/3 cup Butter; melted

Using solid shortening, grease bunt pan, (nonstick pan, too). Sprinkle
with One half dill weed. (Lightly spoon flour into measuring cups, level off.)
In large bow, blend 1 One half cups flour and next 6 ingredients. Beat 3 minutes
at medium speed. By hand, stir in remaining 1 2/3 to 2 cups flour. On
floured surface, knead until smooth, about one minute. Press or roll out to
15 x 12 inch rectangle. Using pastry wheel or sharp knife, cut dough into
diamondshaped pieces by cutting into 1 One half to 2 inch strips diagonally
across dough. In shallow pan, melt butter. Dip each piece into the butter
and layer in prepared pan, overlapping pieces. Sprinkle each layer with
dill weed. Cover; let rise in warm place till light and doubled in size, 45
to 60 minutes. Preheat oven to 400F. Bake 20 to 25 minutes till deep golden
brown. Cool upright in pan 2 minutes, turn onto serving plate. Serve warm.
Makes one 10” pullapart loaf.

Posted to BakeryShoppe Digest V1 #200 by ninab@juno.com (nina l banks) on
Aug 24, 1997