Monkey bread is fun to make and absolutely delicious to eat. No bread knife needed, since this is a true pull-apart loaf. This bread can be mixed in the traditional manner, by hand, or in the dough cycle of your bread machine.
- Lightly grease a 10-inch tube, 9-inch springform or Bundt pan.
- In a large bowl, combine the yeast, flour, salt and sugar, making a well in the center. In a separate container, stir together the milk, water, 2 tablespoons melted butter and egg. Add the milk mixture to the flour mixture, and stir together to form a soft dough.
- Turn out onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic. Place dough in a bowl that has been lightly sprayed with vegetable cooking spray. Brush dough with remaining 1 tablespoon melted butter, and cover with waxed paper or plastic wrap. Let rise in a warm place for 45 to 60 minutes, or until doubled in size.
- While bread is rising, mix together the toasted pecans, cinnamon and brown sugar.
- Turn out the dough onto a lightly floured surface and knead gently for two minutes. Divide dough into 30 equal pieces. Shape pieces into balls.
- Dip each ball into the melted butter, then roll in the pecan mixture. Place in prepared pan. Do not pack pieces together, but leave some space between the dough pieces. Sprinkle any remaining pecan mixture and melted butter over the dough pieces. Cover with waxed paper or plastic wrap and let rise in a warm place for about 45 minutes.
- Bake in a 375°F preheated oven for 35 to 40 minutes. Bread should rise well above the top of the pan and be golden brown. Cool on wire rack.
Note: Lightly toasting the pecans will make a big flavor difference. To toast whole pecans, spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes, or until you begin to smell them. Pecan pieces or chopped pecans will take less time to toast.
Total time: 3 Hrs
Recipe editor Patricia Mitchell