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Maple Monkey Bread




Source of Recipe


Macklinda'


List of Ingredients




Maple Monkey Bread

4 1/2 to 5 cups all-purpose flour
1/3 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs
1 cup maple syrup
1 cup chopped walnuts



Recipe



In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 5 tablespoons butter until very warm (120 to 130 degrees); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough into 32 pieces and roll into balls. Melt remaining 3 tablespoons butter; dip balls of dough in butter. In bottom of greased 10-inch tube pan with non-removable bottom, evenly layer 1/3 cup syrup, 1/2 cup walnuts and 16 balls. Repeat layers. Top with remaining 1/3 cup syrup. Cover and let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes, or follow CoolRise Method (below).

Bake at 375 degrees for 35 minutes or until done; cover with foil during last 10 minutes to prevent excess browning. Cool in pan on wire rack for 10 minutes. Invert onto serving plate.

CoolRise Method: Shape loaf as directed. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. To bake, remove from refrigerator, uncover dough and let stand 10 minutes at room temperature. Bake and cool as directed.

Yield: 1 loaf