One Bowl Monkey Bread
No need for a knife - this bread is easily torn into pieces...Thus the term "Monkey Bread"
INGREDIENTS:
2/3 cup butter oil
2/3 cup margarine
1 cup milk
2 (1/4 oz.) envelopes active dry yeast
1/2 cup warm water (105 to 115 degrees)
1 teaspoon sugar
2/3 cup instant potato flakes
2/3 cup water
2/3 cup milk
2/3 cup sugar
1 teaspoon salt
2 large eggs, lightly beaten
6 cups all purpose flour
1/4 cup butter, melted
MELT 2/3 cup butter and margarine in 1 cup milk in a small sauce pan over low heat; cool to 105 - 115 degrees. Set aside.
COMBINE yeast, warm water, and 1 teaspoon sugar in a 1-cup liquid measuring cup; let stand 5 minutes.
PREPARE potato flakes with 2/3 cup water and milk according to package directions.
COMBINE yeast mixture, potatoes, 2/3 cup sugar, and salt in a large bowl. Stir in butter mixture and eggs. Gradually stir in flour. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down. (Dough will be sticky.)
TEAR off pieces of dough, and dip into melted butter. Layer buttered dough pieces into a well greased 10 inch tube pan or Bundt pan.
BAKE at 350 for 40 to 45 minutes. Let stand 5 minutes. Makes 12 servings.
TEAR off pieces of dough, and dip into melted butter. Layer buttered dough pieces into a well greased 10 inch tube pan or Bundt pan.
BAKE at 350 for 40 to 45 minutes. Let stand 5 minutes. Makes 12 servings.