| Cinnamon Monkey Bread II |
| Here is a recipe for a bread machine, though it can easily be done in the conventional, muscle-building way. You use the dough only setting and do the rest by hand. |
| |
| 2 1/2 tsp |
|
active dry yeast |
|
| 3 cups |
|
all-purpose flour |
|
| 1 tsp |
|
ground cinnamon |
|
| 1 tsp |
|
salt |
|
| 1/4 cup |
|
white sugar |
|
| 2 Tbs |
|
margarine, softened |
|
| 1 cup |
|
water |
|
| 1 cup |
|
margarine |
|
| 1 cup |
|
packed brown sugar |
|
| 1 cup |
|
raisins |
|
|
|
|
| |
| 1 |
Remove baking pan from machine. Place yeast, flour, ground cinnamon, salt, white sugar, 2
tablespoons butter and water in the order that is recommended for the bread maker. Make sure that no
liquid comes in contact with the yeast. Select dough cycle and press start. |
| 2 |
When dough is complete, place dough on floured surface and knead 10 to 12 times. |
| 3 |
In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and raisins (1/4 cup of chopped nuts is good too!). Stir until smooth. Remove from heat. |
| 4 |
Cut dough into one-inch chunks. Drop one chunk at a time into the butter sugar mixture.
Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers
so you’re plopping each dough chunk over a space between two below. Let rise in a warm,
draft-free spot until dough is just over the top of the pan, 15 to 20 minutes. |
| 5 |
Bake in a preheated 375? F (190? C) oven for 20 to 25 minutes or till golden
brown. Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold
plate on pan, turn over both until bread slides out onto plate. Serve warm…and enjoy. |
|
| |
| Servings: 12 |
| Yield: 1 bundt pan |
| Preparation time: 30 minutes |
| Cooking time: 25 minutes |
| Ready in: 3 hours and 20 minutes |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
395.02 |
|
| Calories From Fat |
|
153.97 |
|
| |
|
% Daily Value |
| Total Fat 17.44g |
|
26% |
|
| Saturated Fat 3.04g |
|
15% |
|
| Cholesterol 0.00mg |
|
0% |
|
| Sodium 403.85mg |
|
16% |
|
| Potassium 226.85mg |
|
6% |
|
| Carbohydrates 57.39g |
|
19% |
|
| Dietary Fiber 1.67g |
|
6% |
|
| Protein 4.19g |
|
8% |
|
| Vitamin A 756.87IU |
|
15% |
|
| Vitamin C 0.54mg |
|
0% |
|
| Calcium 36.78mg |
|
3% |
|
| Iron 2.30mg |
|
12% |
|
| Vitamin E 3.37IU |
|
11% |
|
| Thiamin 0.29mg |
|
19% |
|
| Riboflavin 0.22mg |
|
12% |
|
| Niacin 2.31mg |
|
11% |
|
| Vitamin B6 0.07mg |
|
3% |
|
| Folate 68.57?g |
|
17% |
|
| Vitamin B12 0.02?g |
|
0% |
|
| Pantothenic Acid 0.28mg |
|
2% |
|
| Phosphorus 66.92mg |
|
6% |
|
| Magnesium 18.40mg |
|
4% |
|
| Zinc 0.35mg |
|
2% |
|
|
|
| |
| Cooking Tips |
| For bread machines that do 1 1/2 – 2 pound capacity. |
| |
| Recipe Type |
| Bread, Breakfast, Brunch, Dessert |
| |
| Recipe Source |
| Author: Submitted by Darren, Debbie and Joshua, Printed from Allrecipes.com |
| Source: Mark Swan |
| ALL RIGHTS RESERVED Copyright ? 2003 |
|
|
|
Created using The Living Cookbook recipe management
software. Visit www.livingcookbook.com
for more great recipes.
|