Monkey Bread

One of my earliest get-acquainted conversations with SGTex occurred at about this time of year, back in 2005, and the topic was Monkey Bread.

I think I was the one who responded to his mentioning having baked some and taken it to a meeting…all gooey-drizzly and no doubt utterly scrumptious, but I noticed and mentioned it had no raisins. Then organic bananas somehow made their way into the conversation, maybe referencing “simian”…or was it cinnamon?

So, this is an anniversary season for us, and I shall always be grateful for this man who knows his way around a kitchen (and he does, boy howdy)!

I won’t presume to pass on his recipe, but perhaps this will do as my little tribute to buns (this here sticky kind):

Nancy Reagan’s Monkey Bread

“Dissolve 1 pkg. Dry yeast in 1/2 c. milk. Add 2 eggs, beat, then mix in 3 T. sugar, 1 T. salt, 3 1/2 c. flour, and 1 c. milk, and blend thoroughly. Cut in 6 oz. butter, knead well, and let rise to double. Knead again, let rise again for 40 min. Roll dough onto floured board, shape into a log, and cut into 28 pieces. Shape each piece of dough into ball and roll in 1/2 lb. melted butter. Butter and flour two 9-in. ring molds, place 7 balls of dough in each mold, place remaining balls of dough on top, and let rise again. Brush tops with 1 beaten egg, bake for 15 min. at 375 degrees F.”

---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 208)

Shawn
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