Wednesday, March 14, 2012


Best Blog Tips

A "monkey bread" is a sweet or savory loaf made by putting together small squares or balls of dough with melted "butter" and nuts plus cinnamon sugar OR herbs (and sometimes cheese with the herbs-- you could use vegan parmesan). The bread is pulled apart to eat-- kids love it! I don't use a bread machine very often, but I thought it would be fun to make a specialty bread IN the bread machine-- not just the dough, but the shaped bread as well. The result was great!  It would even make an easy and yummy Easter breakfast bread.

Servings: 8;  Yield: 1 small loaf   
1 cup    nondairy milk  
1 1/2 T. oil  
2 1/2 cups    unbleached white flour  
2 Tbs    wheat germ  
2 Tbs    organic unbleached granulated sugar  
1 tsp    salt  
1 tsp   dry active baking yeast (or 3/4 tsp. instant or bread machine yeast)  
3 Tbs    melted vegan buttery spread (stay tuned for my homemade version, which will be posted very soon, I promise!)  
1/3 cup    chopped nuts of choice  
1/3 cup    cinnamon sugar  (mix 2 tsp cinnamon with 1/3 cup organic unbleached granulated sugar)
Mix the dough ingredients in your bread machine pan as instructed in the directions for your machine. Set on the Basic cycle with a light crust. 

Check your manual to see when the last "punch-down" or "knock-down" is. Figure out how many minutes that is from when you start the machine and set your kitchen timer for that number of minutes. You want it to alert you when it is about 5 minutes BEFORE the "punch-down". Important:  have your rolling surface ready and your ingredients at hand before the next step.

The last 5 minutes before "punch-down" PLUS the first 5 minutes of the final rise, combined, is your 10 minute "window" to remove the dough, roll it, cut it and layer it in the pan with the filling. It's plenty of time-- don't worry! (Or, if you have a "pause" feature, set the timer for when the last "punch-down" is due.)

When the timer "dings", remove the pan from the machine (and start the "pause" feature" if you have one), and then take out the dough (AND the paddle) and roll it out on a floured counter to a 12x9-inch rectangle. (DO NOT PRESS "STOP" ON THE MACHINE OR UNPLUG IT! You do not want to interrupt the cycle!)

Cut the dough as evenly as possible into 24 squares. 

Layer 8 squares in the bottom of the pan around where the paddle usually sits. Brush with 1 Tablespoon of melted buttery spread and sprinkle with 1/3 of the nuts and 1/3 of the cinnamon sugar. Repeat with 8 more squares and 1/2 the remaining filling ingredients. Repeat with the remaining squares and filling ingredients.

Click the pan back into place in the machine. (Be sure that the last "punch-down" has occurred already before you do this.) Cover and let the machine proceed with the rising and baking (stop the "pause" function if you have activated it.)

When the bread is ready, loosen the sides and slide it out. Enjoy it warm or at room temperature!
 Nutrition Facts
Nutrition (per serving): 297.1 calories; 32% calories from fat; 10.9g total fat; 0.0mg cholesterol; 326.3mg sodium; 126.8mg potassium; 44.0g carbohydrates; 1.8g fiber; 12.4g sugar; 42.1g net carbs; 6.1g protein; 6.5 points.

NOTE: This was tested in an OsterExpressbake on the Basic Cycle. Use the light crust option, as this browns very easily with the sugar and Earth Balance.



Stephanie Dickson said...

I've got my fingers crossed for the buttery spread!

Ellen (Gluten Free Diva) said...

Looks great! Now if I could only figure out how to make a pull apart bread that's gluten free!!!!