Recipe courtesy of Cooking Live
Nancy Reagan's Monkey Bread
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- Total: 3 hr 30 min
- Prep: 30 min
- Cook: 3 hr
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 306
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 76 mg
- Sodium
- 150 mg
- Total: 3 hr 30 min
- Prep: 30 min
- Cook: 3 hr
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 306
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 76 mg
- Sodium
- 150 mg
Ingredients
Directions
- In a bowl, mix yeast with small amount of milk until dissolved. Add 2 eggs and beat. Mix in dry ingredients. Add remaining milk a little at a time, mixing thoroughly. Cut in butter until blended. Knead dough, let rise 1 to 1 1/2 hours until doubled in size.
- Roll dough onto floured board, shape into a log. Cut log into 24 pieces of equal size. Shape each piece of dough into a ball, roll in melted butter. Place 12 balls in the bottom of the buttered and floured mold, leaving space between. Place remaining balls on top, spacing evenly. Let dough rise in mold for 30 minutes. Brush top with remaining egg. Bake in preheated oven at 375 degrees until golden brown, approximately 25 to 30 minutes.
