Budget Better Recipes: Monkey Bread

Right now “BlogHer” is inviting women to share their cost-cutting grocery tips, and it inspired me to share one of my mother’s favorite recipes.

When times were tough, Mom could feed a family of six (plus assorted strangers and friends) on less than $50 a week. Whenever she saw one of my bottomless-pit friends pulling in the driveway, she’d whip up a pan of biscuits — or pull out a loaf of her special pull-apart “Monkey Bread.”

If you have a lot of left-over, about-to-turn milk on hand, this is a great way to use it up!

Monkey Bread

4 cups milk, scalded (heated till bubbles form at edges)
1/4 C sugar
4 tsp salt
2 Tbls shortening
2 packages yeast
1/4 C warm water
12 C flour
1 C butter or margerine

To scalded milk, add sugar, salt, and shortening. Cool to lukewarm. In separate bowl, soften yeast in warm water; add to milk mixture. Gradually add flour, using as much as needed to make a stiff dough.

Turn dough onto floured board, and kneed until smooth. Cut dough into 4 pieces and form each into 4 loaf (for small loaves) or 2 bundt pans (for larger loaves); brush lightly with melted butter. Rise until doubled.

When dough is risen, cut each loaf into egg-sized chunks. Dip each in butter, and drop it into a greased loaf or bundt pan (for a real breakfast treat, dip buttered bits into cinnamon sugar before putting them in the pan). 

Let rise a second time. Bake loaves at 400 degrees for 40 minutes, until golden.

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About hsaxton

Heidi Hess Saxton is an adoptive parent of two children, and converted to Catholicism in 1994. She is adoptive parent columnist at CatholicMom.com and CatholicExchange.com. She also writes for the Parenting Channel at AnnArbor.com. In her spare time, she is finishing up her Master's thesis at Sacred Heart Major Seminary in Detroit.

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