Ingredients:
1 c milk
1/2 c shortening
1/2 c sugar
1 tsp salt
2 pkg yeast
1/2 c water, warm
1 tsp sugar
2 eggs, beaten
4 1/2 c flour
1 c sugar
2 Tbs cinnamon
1 stick butter, melted
Directions:
In a large pan scald the milk, shortening, 1/2 c sugar and salt. Remove from the heat and cool to room temperature. In a measuring cup combine the yeast, warm water and 1 tsp sugar, let it sit about 5 minutes until frothy. To the milk mixture, add the yeast mixture, eggs and flour. Stirring with a wooden spoon until the dough comes together, it will be sticky, cover and let rise 1 hour. Grease a bundt pan with butter, you can use two large loaf pans if necessary. Mix together the 1 cup of sugar and 2 Tbs cinnamon in a bowl, melt the butter in another. Roll the dough into walnut sized balls and dip in the butter, roll in the sugar mixture and place in the pan. Cover and let rise 30-45 minutes. Preheat your oven to 325º and bake for 35-40 minutes until golden on top. Remove carefully and invert on a plate to cool. Serve warm.
Yields 1 large or two small breads
Recipe by Audie Hodges
It sounds great. I am always reluctant to use yeast as it sounds difficult. I want to try making bread from scratch so……….do you know how long yeast will last in a freezer?
Will be following your blog
Janice
I’ve never frozen yeast, but I do keep mine in the fridge, in humid FL it helps keep it fresh longer. The warm water and sugar are what feed it to activate it, which makes it rise in the bread. This seemed to be the most helpful info I could find on freezing yeast: http://www.redstaryeast.com/lessons-yeast-baking/yeast-shelf-life-storage
I used to make this when I taught school, and we would use pre-made biscuits and cut them in quarters and roll each piece in a ball. Your version looks fabulous and very authentically monkey-approved!
Thanks!
A family cookbook, that´s such a great thing! I still have to make my first monkey bread, but this sure looks good! And I bet it´s been tested a lot.
That sounds delicious!