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Cheese Monkey Bread
Ingredients
- 1 1/2 pkt dry yeast or possibly 3/8-ounces total
- 1/4 c. hot water
- 1 Tbsp. sugar
- 1 c. lowfat milk
- 1 c. butter plus extra for greasing bowl and mold
- 1 tsp salt
- 3 x Large eggs beaten
- 3 c. flour or possibly up to 4-c. flour
- 3/4 c. shredded Cheddar cheese
Directions
- Soften yeast in hot water and stir in sugar. Scald lowfat milk in medium saucepan over medium heat. Remove from heat and add in 1/2 c. butter and salt. Cold to lukewarm. Stir beaten Large eggs and yeast mix into lukewarm lowfat milk mix. Gradually beat in 3 c. flour and cheese with wooden spoon to make soft dough. If dough is too soft, gradually add in more flour till desired consistency.
- Transfer dough to greased bowl and turn to grease all over. Cover and let rise in hot place free from drafts till doubled in bulk, about 1 hour. Divide dough in half and roll out each portion on floured surface into rectangle 1/3-inch thick.
- Heat remaining 1/2 c. butter. Cut dough into 3-inch diamond shapes. Dip each piece of dough into melted butter and layer in greased 10-inch ring mold, overlapping points. There should be 3 layers, but pan should be no more than 3/4 full or possibly dough will pop off while baking. Let rise till doubled in bulk, about 1 hour. Bake at 400 degrees till lightly browned, about 35 min.
- 6 servings.
- Cheese Monkey Bread was a rage in the '60s and '70s, when bakeries in Los Angeles began selling it. Clever readers reconstructed this recipe, and we've been printing it ever since. See also, Short-Cut Monkey Bread - LA Times, a recipe we developed at the Times. It uses refrigerator crescent rolls.
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