Recipe Review – August 24th, 2012

Have you ever had Monkey Bread? I haven’t made it in so long because the recipe usually calls for a tube of refrigerated biscuits. That’s not something we eat ’round here. But every once in a while I just want to make it for the kids. And that made me think, “Hey! I bet Laura at Heavenly Homemakers has tried making them!” Sure enough, she has! I took a look at her recipe & decided to tweak it in order to work for us.

But before I get to the recipe, here’s how ours turned out…

Monkey Bread!

A closer look perhaps?



Dough for bread machine:
1 1/8 cup luke warm milk
1 1/2 TBSP butter, softened
3 cups whole wheat/spelt four mix (or other whole grain mix)
1/3 cup Sucanat (or other sweetener)
1 TB vital wheat gluten
rounded tsp salt
1 packet active dry yeast

Add all ingredients to bread pan & select dough cycle.

When dough cycle is finished melt half a stick of butter (4 TB).
In a small bowl mix together 1/2 c Sucanat & 1/2 TB of cinnamon.
Pull off little hunks of dough & roll them into balls.
Dip them into the melted butter then into the Sucanat/cinnamon mix.
Drop the balls into a well greased bread pan.
Cover the pan with a light towel & allow the dough to rise about 30 minute or more.
Bake at 350 degrees for 35-45 minutes.

The kids were pretty hungry when I pulled this out of the oven so I decided to turn the bread out onto a plate. It really cooled it off nicely. Then I drizzled it with a simple vanilla glaze (1/2 cup of powdered sugar & 1-2 TB of almond milk). Didn’t get a picture of the bread with the glaze on as it was half gone by the time I set the mixing bowl down. Glad they liked it. 🙂

Thanks for stopping by,


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