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Рецепт Cheese Monkey Bread
by Global Cookbook

Cheese Monkey Bread
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Ингредиенты

  • 1 1/2 pkt dry yeast or possibly 3/8-ounces total
  • 1/4 c. hot water
  • 1 Tbsp. sugar
  • 1 c. lowfat milk
  • 1 c. butter plus extra for greasing bowl and mold
  • 1 tsp salt
  • 3 x Large eggs beaten
  • 3 c. flour or possibly up to 4-c. flour
  • 3/4 c. shredded Cheddar cheese

Инструкции

  1. Soften yeast in hot water and stir in sugar. Scald lowfat milk in medium saucepan over medium heat. Remove from heat and add in 1/2 c. butter and salt. Cold to lukewarm. Stir beaten Large eggs and yeast mix into lukewarm lowfat milk mix. Gradually beat in 3 c. flour and cheese with wooden spoon to make soft dough. If dough is too soft, gradually add in more flour till desired consistency.
  2. Transfer dough to greased bowl and turn to grease all over. Cover and let rise in hot place free from drafts till doubled in bulk, about 1 hour. Divide dough in half and roll out each portion on floured surface into rectangle 1/3-inch thick.
  3. Heat remaining 1/2 c. butter. Cut dough into 3-inch diamond shapes. Dip each piece of dough into melted butter and layer in greased 10-inch ring mold, overlapping points. There should be 3 layers, but pan should be no more than 3/4 full or possibly dough will pop off while baking. Let rise till doubled in bulk, about 1 hour. Bake at 400 degrees till lightly browned, about 35 min.
  4. 6 servings.
  5. Cheese Monkey Bread was a rage in the '60s and '70s, when bakeries in Los Angeles began selling it. Clever readers reconstructed this recipe, and we've been printing it ever since. See also, Short-Cut Monkey Bread - LA Times, a recipe we developed at the Times. It uses refrigerator crescent rolls.