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MONKEY BREAD

The recipe is from
The Kansas City Barbeque Society Cookbook.




List of Ingredients





1 cup milk, scalded
1/2 cup solid vegetable shortening
1 1/2 cups sugar
1 tsp. salt
1 envelope active dry yeast
2 eggs, beaten
4 1/2 cups flour
1 1/2 sticks butter, melted
2 tsp. cinnamon
1/2 cup chopped pecans

In a large bowl, combine hot milk, shortening, 1/2 cup sugar and salt. Set
aside to cool. When lukewarm, stir in yeast until dissolved. Beat in eggs.

Add flour to milk mixture a little at a time, adding enough to produce a
soft but not sticky dough. Place on a floured counter and knead for 10
minutes, until dough is satiny and bouncy. Place in a lightly oiled bowl,
cover and let rise until doubled in bulk.

Punch down dough. Place melted butter in a small bowl, and in another bowl
combine remaining 1 cup sugar, cinnamon and chopped nuts. Pull off
walnut-size pieces of dough and form into balls. Dip balls in butter and
roll in sugar mixture.

Arrange balls in layers in a buttered, Bundt-type pan. Cover and let rise
again until doubled in bulk. Bake at 350 degrees for 45 minutes. Invert onto
platter while still warm.

_____



Recipe




QUICK MONKEY BREAD

1/2 cup chopped pecans
3 large cans refrigerated biscuit dough (10 biscuits each)
5 tbsp. cinnamon, divided
1 3/4 cups sugar, divided
1 1/2 sticks butter

Spray a Bundt-type pan with cooking spray. Arrange pecans in bottom.

Cut biscuits into quarters. Combine 3 tablespoons of the cinnamon and 3/4
cup sugar in a resealable plastic bag. Place biscuit quarters in bag and
shake well. Arrange biscuit pieces in pan.

Melt butter with remaining 1 cup sugar and 2 tablespoons cinnamon. Pour over
dough in pan. Bake at 350 degrees for 35 minutes. Invert warm bread onto
plate. Serve warm.