Buttery Pull Apart Monkey Bread

If you have roughly 45 minutes to spend in the kitchen, Buttery Pull Apart Monkey Bread might be an excellent lacto ovo vegetarian recipe to try. This recipe serves 16. One portion of this dish contains about 6g of protein, 21g of fat, and a total of 392 calories. For 34 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 9 people found this recipe to be yummy and satisfying. A mixture of water, eggs, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is rather bad. If you like this recipe, take a look at these similar recipes: Buttery Monkey Bread, Pull Apart Apple Fritter Monkey Bread, and Banana’s Foster Pull Apart Monkey Bread.

Servings: 16

 

Ingredients:

1 cup milk, scalded

1 cup mashed potatoes (about 2 servings of instant mashed potatoes)

2/3 cup shortening

2/3 cup sugar

2 teaspoons salt

1 package yeast

1/2 cup lukewarm water

2 eggs

5 1/2 cups flour

2 sticks butter, melted

Equipment:

mixing bowl

bowl

frying pan

Cooking instruction summary:

Combine scalded milk, mashed potatoes, shortening, sugar and salt in a large mixing bowl and let stand until lukewarm. Add one package of yeast (softened in 1/2 cup lukewarm water). Add two well-beaten eggs and 1 1/2 cups flour. Beat well. Add about four more cups of sifted flour to make stiff dough. Put in a large greased bowl and turn so that all of the dough is greased. Let rise at least two hours. About 1 1/2 hours before serving, punch down and roll out dough. Cut into walnut-sized squares and dip each into melted butter, then pile in fluted tube pan. Pour remaining butter over top. Let rise (about one hour) then bake 20-25 minutes at 375 degrees F (If crispier bread desired, cook at 400 degrees F) Serve hot.

 

Step by step:


1. Combine scalded milk, mashed potatoes, shortening, sugar and salt in a large mixing bowl and let stand until lukewarm.

2. Add one package of yeast (softened in 1/2 cup lukewarm water).

3. Add two well-beaten eggs and 1 1/2 cups flour. Beat well.

4. Add about four more cups of sifted flour to make stiff dough.

5. Put in a large greased bowl and turn so that all of the dough is greased.

6. Let rise at least two hours.

7. About 1 1/2 hours before serving, punch down and roll out dough.

8. Cut into walnut-sized squares and dip each into melted butter, then pile in fluted tube pan.

9. Pour remaining butter over top.

10. Let rise (about one hour) then bake 20-25 minutes at 375 degrees F (If crispier bread desired, cook at 400 degrees F)

11. Serve hot.


Nutrition Information:

Quickview
384k Calories
5g Protein
21g Total Fat
42g Carbs
3% Health Score
Limit These
Calories
384k
19%

Fat
21g
33%

  Saturated Fat
9g
62%

Carbohydrates
42g
14%

  Sugar
9g
10%

Cholesterol
52mg
17%

Sodium
407mg
18%

Get Enough Of These
Protein
5g
12%

Vitamin B1
0.4mg
26%

Selenium
17µg
24%

Folate
92µg
23%

Vitamin B2
0.29mg
17%

Manganese
0.3mg
15%

Vitamin B3
2mg
14%

Iron
2mg
12%

Vitamin A
407IU
8%

Phosphorus
76mg
8%

Vitamin E
0.95mg
6%

Vitamin K
5µg
5%

Fiber
1g
5%

Vitamin B5
0.46mg
5%

Copper
0.07mg
4%

Vitamin D
0.52µg
3%

Zinc
0.48mg
3%

Calcium
30mg
3%

Magnesium
12mg
3%

Vitamin B12
0.14µg
2%

Potassium
81mg
2%

Vitamin B6
0.04mg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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