long time no post add a dash of monkey

It has been way too long since I last posted on here...so i have some catching up to do!

I made monkey bread a few times in the past few weeks and it never lasts more than two days...so i thought i would share my recipe with you all.

Monkey bread

Dough:

2Tbs active dry yeast

1/2cup warm water

1/4 cup butter

1/2 cup milk

2 eggs lightly beaten

1Tsp salt

1/4cup sugar

1 1/2 cups whole wheat flour

3 to 4 cups all-purpose flour

Topping:

1/4 cup sugar

3/4 cup packed brown sugar

2Tsp cinnamon

1/3 cup butter, melted

In a large mixing bowl dissolve the yeast in warm water. Meanwhile melt the butter in a saucepan, add the milk and heat till warm. Pour the milk mixture into the bowl with yeast. Add eggs, salt, sugar, and wheat flour. Stir well. Add the all-purpose flour 1 cup at a time until you form the dough into a ball. Turn the dough onto a floured surface and kneed for 5 min. Place dough in a large, lightly greased bowl and cover with plastic wrap or a damp cloth, and set in a warm draft-free spot. If you are in a hurry or have frozen dough in your freezer it works great with that too.

Once the dough has doubled in size, punch it down. For the topping, mix the sugars and cinnamon in a medium-sized bowl. Melt the butter and pour into a separate bowl. Roll the dough into a log shape about 3 1/2 inches wide and cut into 1- inch pieces (instead of doing this log thing, i just grabbed a chunk of dough about an inch wide or so and rolled it in a ball...i am lazy). Roll each piece into a ball, dip in the melted butter, then toss it in the cinnamon-sugar mixture. Place two layers of balls in a greased, 10-inch tube or bundt pan. Cover with plastic wrap or damp cloth and let rise till doubled in size. In a preheated 350 oven, bake the bread for about 25 minutes. Serve warm. Makes 1 large ring. Hopefully yours lasts long enough for you to get a bite!

I must say this smells divine when it is baking!! YUM!! Enjoy!