Conference turris::cooks

    
    Can't believe I forgot I'd already posted this (Note 2224.0).

    Monkey Bread
    ------------

    4 cans ready to bake biscuits, 10 to a can
    1-1/2 cups sugar
    1-1/2 sticks butter
    2 teaspoons cinnamon

    Cut unbaked biscuits into fourths.  In a paper sack, mix 1/2 cup sugar
    and 1 teaspoon cinnamon.  Shake pieces in sack a few at a time.  Place
    in a well-greased bundt pan.

    Mix 1 cup sugar, butter, and 1 teaspoon cinnamon in a sauce pan.  Bring
    to a boil and pour over biscuits.  Bake at 350�F for 35 minutes.

    Carla

    Do you put ALL the cut up pieces of biscuits in the bundt pan
    at the same time (pile them on top of each other till you run
    out)?
    
    Jeannie

    
    Yes, Jeannie, that's what I have done.
    
    Makes the bread easy to pull apart in gooey, fattening hunks.
    
    Carla
    

    I used to make this all the time and usually added Pecans or walnuts.
    
    I would take halved nuts and arrange on the bottom of the bundt pan
    so they looked nice (not really worth the time because this would
    get eaten real quick) and then between the balls of dough sprinkle
    chopped nuts.
    
    It is also nicer when made with a sweet roll dough (less salt too)
    

    Do you squash all the pieces of dough together in your pan or just
    loosely put them in layers in the pan.
    
    Sandy
    
    Could someone answer today ??? I would love to make this sat. or sun.
    for a party.
    
    thanks
    
    sandy
    
    

    When I've made monkey bread, I just kind of dump them into the pan...no
    squashing needed. ;-)  I've also tried adding nuts but went one step
    further.....nuts *and* raisins.  yummmmyyy!!!

    i just made monkey bread last weekend for a party.  and it was gone in
    a heart beat!
    what i do different is i just roll the pieces around in a bowl, they
    get just as well cover with the sugar.  and when i boil my mixture, i
    used brown sugar, not white.  i also make a little more of the boil
    mixture to make it real goooie!  i make this a lot and it comes out
    great every time!

Does anyone have a recipe for make-from-scratch dough?

This sounds really interesting but I don't think we have those biscuit 
thngs here in Oz.

Sheridan
:^)

    The version of Monkey Bread that I know is made with regular bread
    dough (Home made or bought), separated into "walnut" size chunks and
    rolled in melted butter, sprinkled with Lipton's Dry Onion Soup mix as
    the layers are built up.
    
    I'm sure that would work the same with the sweet mix too.
    
    mj

    
    Another savory relative of Monkey Bread, this recipe is flavored with
    herbs and cheese.
    
    Herbed Bubble Bread
    ~~~~~~~~~~~~~~~~~~~
    
    2 1-lb loaves frozen bread dough
    1/4 cup butter
    2 Tablespoons parmesean cheese, grated
    1 teaspoon crushed thyme
    1 teaspoon dill weed
    1/2 teaspoon sweet basil
    1/4 teaspoon crushed rosemary
    
    1. Thaw dough in refrigerator over night.  Let rise at room temperature
       for one hour.
    2. Melt butter; stir in remaining ingredients.
    3. Separate dough into 25 portions.  Shape into balls, dip in herb
       mixture and place in greased tube pan.
    4. Let rise until double in a warm place.
    5. Bake at 350 degrees F for 30-40 minutes.  Serve warm.
    
    
    

    I have a recipe for both Butterscotch bread and Cheese bread.  Here
    they go:
    
    Butterscotch Bread
    
    2 loaves frozen bread dough (I use Dakota)
    1 pkg. Butterscotch pudding mix (not the instant kind)
    1/4 c. Brown sugar
    1 T cinnamon
    walnuts (optional)
    maraschino cherries, cut in half (optional)
    melted butter or margerine
    bundt pan, well greased!
    
    Thaw dough and cut loaf in half length-wise.  Slice dough (a little
    larger than walnut size) into small pieces.  In a bowl melt butter or
    margerine in microwave, set aside.  Mix all dry ingredients (including
    chopped walnuts).  Arrange cherries along the bottom of the bundt pan.
    
    Now, take the dough pieces and dip in butter or margerine, then into
    the dry mixture.  Arrange side by side in pan.  Repeat until pan is
    full.  Cover bundt pan and allow dough to rise.
    
    Bake in a 350 degree oven for about 25-30 minutes.  You may need to
    cover the top with foil halfway through, as the top seems to brown
    really fast (at least in my oven it does). 
    
    When cooked, immediately turn bread over onto a plate and remove bundt
    pan.  If there are any cherries "stuck" to the pan, arrange on top of
    bread.   This bread looks so pretty is is always a hit.
    
    
    Parmesean Bread
    
    2 loaves frozen bread dough
    melted butter or margerine
    parmesean cheese (or romano)
    
    Slice bread same as above.  Dip pieces of bread in butter, then in
    cheese.  Arrange on greased bundt pan.  Bake same as above.  Yummm. 
    This goes great with Italian food.
    
    When cooked, remember to remove from pan immediately onto plate.  

    I tried both these breads yesterday!  Wow!  They were a big hit.
    Couple of changes ... I used 2T cinnamon and used pecans. You can't
    taste the butterscotch.  It tastes like cinnamon rolls.
    
    The cheese bread was good (since I bought a 4 pack of frozen bread) -
    I used freshly grated parmesean cheese and left over brocolli that I
    cut up fine.  Excellent!
    
    And then I saw who submitted the recipes -- thanks Karima.