Here is a bread machine monkey bread recipe, though it can easily be done in the conventional muscle-building way. Use the dough-only setting in machines with 1 1/2- to 2-pounds capacity and do the rest by hand. Try adding 1/4 cup chopped nuts along with the raisins.
Ingredients
- ½ teaspoons active dry yeast: 2 piece
- all-purpose flour: 3 cups
- ground cinnamon: 1 tsp
- salt: 1 tsp
- white sugar: 0.25 cup
- margarine: 2 Tbsp (softened)
- water: 1 cup
- margarine: 1 cup
- packed brown sugar: 1 cup
- raisins: 1 cup
Metric Conversion
Stages of cooking
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Remove the baking pan from the machine. Place yeast, flour, cinnamon, salt, white sugar, 2 tablespoons margarine, and water in the order recommended for the bread machine. Make sure that no liquid comes in contact with yeast. Select dough cycle and press start.
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Transfer dough to a floured surface; knead 10 to 12 times. Set aside to rest.
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Melt 1 cup margarine in a medium saucepan over low heat. Stir in brown sugar and raisins until smooth. Remove from heat.
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Preheat the oven to 375 degrees F (190 degrees C). Grease a Bundt or tube pan.
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Cut dough into 1-inch chunks. Drop a chunk at a time into brown sugar mixture to thoroughly coat. Layer dough pieces loosely in the prepared 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.
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Bake in the preheated oven until golden brown, 20 to 25 minutes.
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Remove from the oven and cover the pan with a plate. Holding the plate and the pan with oven mitts, flip over both until bread slides out onto the plate. Serve warm. 5boys2cook4
