Category: Dessert
Country: U.S.

Serves: 9
Prep Time: 30 minutes (plus a day)
Cook Time: 40 minutes
Total Time: 70 minutes

Ingredients...

• 1 envelope active dry yeast
• 1/2 C. very warm milk (110 to 115°F.)
• 1 egg, lightly beaten
• 1/2 C. vegetable oil
• 3 C. sifted all-purpose flour
• 1/4 C. sugar
• 1 t. salt
• 1/2 C. boiling water
• 1/4 C.  butter or margarine, melted

Instructions...

1. Dissolve yeast in warm milk in small bowl.

2. Place yeast mixture, egg, oil, flour, sugar and salt in large bowl; beat until smooth.

3. Very slowly drizzle in boiling water, beating hard all the while.

4. Cover bowl of dough with plastic wrap; refrigerate overnight.

5. Next day, coat a 10-inch (12-cup) Bundt pan or 10-inch tube pan with nonstick cooking spray; set aside.

6. Punch dough down, turn onto well-floured pastry cloth and knead 1 minute.

7. With floured, cloth-covered rolling pin, roll dough into a 1/4-inch-thick rectangle.

8. Cut into strips 3 1/4 to 4 inches long and 1 1/2 to 2 inches wide.

9. Dip in melted butter, then arrange strips, overlapping, in pan.

10. Cover with cloth and let rise in warm, draft-free place until doubled in bulk, about 1 1/2 hours.

11. Toward end of rising, preheat oven to 350°F. Bake 35 to 40 minutes until loaf is golden brown and sounds hollow when tapped with a fork.

12. Cool loaf in pan on wire rack 5 minutes, then turn out on rack and cool before serving.

Monkey Bread
From Cindy CrawfordMonkey Bread has been a tradition in the Crawford household since Cindy and her sisters were little. Now the Crawford sisters make it for their own children.Ingredients* 2 loaves white bread, uncooked (freezer section of grocery store)
* 1 stick melted butter (add more if needed)
* 2 cup sugar
* 2 tablespoons cinnamon Directions
1. Thaw bread dough overnight in refrigerator. When soft, use kitchen scissors to cut it up into one inch pieces. Dip dough into melted butter, then roll around in sugar/cinnamon combination until covered.
2. Line bottom of a bundt pan and then start to layer in evenly. Cook at temperature recommended on dough packaging for about one hour until golden brown and hard on the top. Remove from oven and flip over on to a larger platter. Let sit with pan on top for a few minutes while the sweet mixture runs down the bread.
3. Garnish with holly, marichiano cherries, candied nuts, icing, or decoration of your choice.
4. To eat, pick apart?like a bunch of monkeys.
Recipe copyright ©1999 by Cindy Crawford