Showing posts with label monkey bread. Show all posts
Showing posts with label monkey bread. Show all posts

Sunday, May 3, 2020

Bread Recipes made with Yeast, Baking Soda, Baking Powder or Sourdough Starter


Thanks to the COVID-19 virus we’ve been staying home more than we ever thought we could.
Be it ever so humble, there's no place like home.
Staying at home is always better than having to stay in a hospital.
For one thing, the food is always better.

Speaking of food, I’ve heard that bread making has become popular.
According to the old Ukrainian folk saying 
Bread is the head of everything.
If you have all of the ingredients, and have no problem with carbs, go for it.
Bread is a safer sedative than booze or drugs.

But, thanks to panic buyers, some items - including staples - have suddenly become hard to find in our grocery stores.
Some substitutions, such as serving frozen mixed vegetables instead of corn with dinner, are easy to do.

Baking ingredients can be a little trickier.
If the recipe calls for yeast, well, you need yeast.
But not all bread recipes call for yeast.
I’m not talking about sourdough, which is a project all by itself.
Some bread recipes just need baking soda or baking powder.

Bread is a funny thing.
Buy a loaf and it’s just bread.
Bake it and you’re suddenly Mother Walton.
Somehow making a loaf makes a person feel like she or he is able to survive through any crisis, like a Depression or a pandemic.

Homemade bread does add a certain oomph to a meal.
Don’t be put off by the idea of making four loaves at one time.
Homemade bread is a treat.
With butter or jam, it’s as good as any cake.
Believe me, it won’t last long enough to go stale.
And most of these breads can easily be frozen.


Stay safe and well!






















                      ~ ~ ~










                      ~ ~ ~





                      ~ ~ ~










Saturday, March 5, 2016

Anna Sultana’s Cinnamon Monkey Bread, A Solar Eclipse and Jupiter

We’re in the middle of Lent.
Hot Cross Buns are traditional and delicious.
But, after you’ve reached your mid-sixties, you’ve been through quite a few Lents.
And even a good recipe can get boring after eating it for more than sixty years.


Monkey bread is a different way to serve buns.
It isn’t very sweet, so it doesn’t seem like a non-Lent dessert.
And it’s always okay to have bread, even during the season of Lent.
At least that’s my opinion.


If you’d like even more variety, try these Monkey Bread variations:





Hints:

You can also bake this in 2 9-inch spring form round pans or in 2 9x5-inch loaf pans.

If you’re in a rush, you can use 2 cans (340 g each) of refrigerated country biscuits.
Cut each biscuit into quarters, coat with spiced sugar and continue.
These balls don't need to rise before baking.

If you prefer nutmeg or allspice or a spice mix, substitute 2 Tablespoons of the spice of your choice for the cinnamon in the original recipe.

You can also sprinkle a cup of chocolate chips over the first layer of balls.
Or a cup of chopped walnuts or pecans, or diced apples, or cranberries or raisins.
For a bit of a surprise, you could put a spoon of apricot or raspberry jam in each ball.

If you want to have this recipe for breakfast the next day it’s easy.
After you have placed the small balls in the pan, wrap the pan tightly with plastic wrap, then place it in the fridge overnight. 
In the morning take the pan out and let the dough finish rising before baking.


For an icing that can also be a dipping sauce you can combine in a small bowl
1/4 Cup cream cheese
1/4 Cup confectioners’ sugar
2 teaspoons milk
You can also drizzle the icing over the cake.

Or you could use a caramel sauce as an icing.
If you don't want the icing, skip it.
You could also put the icing in a bowl and let the kids dip their balls in it.

A dusting of confectioners’ sugar before serving is pretty and quick.


                        Monkey Balls

Grease a 10-inch tube pan and set aside.
Place the oven rack in the medium low position.

In a medium bowl combine
3 1/4 Cups flour
1 1/2 teaspoon salt

In a large bowl mix together
1 Cup milk, warm (around 110º F)
1/3 Cup water, warm (around 110º F)
2 Tablespoons butter, melted
1/4 Cup sugar
2 1/4 teaspoons yeast
Gradually stir the flour / salt into the liquid ingredients. 
Turn out onto a lightly floured work surface and knead about 10 minutes. 
Shape the dough into a ball and place it in a greased bowl.
Rotate the dough around to grease all of the surfaces.
Cover the bowl with a damp towel and leave it in a warm place for 1 hour.
The dough should be doubled in size.

On a floured surface roll the dough into a rectangle, about 1/2 inch thick. 
Use a sharp knife to cut the dough into about 60 pieces.
Roll each piece of dough into a ball. 


                        Cinnamon Monkey Bread

Combine in a medium bowl
3/4 Cup granulated or brown sugar
2 Tablespoons ground cinnamon

Melt in a small pot
1/4 Cup butter

Place batches of the balls in the sugar / spice mixture.
Toss to coat.
Place half of the balls in the prepared 10-inch tube pan.
Drizzle with half of the melted butter.
Repeat with the remaining balls. 
Sprinkle any remaining cinnamon sugar over the top of the balls (optional)

Cover the pan with a damp towel and leave it in a warm place for 1 hour.
The balls should be doubled in size.

Preheat the oven to 350º F
Bake 30 - 40 minutes until the top is golden brown. 
Remove them from the oven and cool 5 minutes.
Remove the cake from the pan and place it on a large platter.

While the cake is cooling, combine in a small bowl
!/4 Cup confectioners’ sugar
3 Tablespoons lemon juice or water (more or less)
Sprinkle over the top of the cakes (optional)
2 Tablespoons chopped toasted pecans or walnuts or almonds


About the sky this week…
According to the Farmers Almanac:

On March 8 there’s a New Moon at 8:54 p.m. It’s completely invisible.
There will also be a Total Solar Eclipse, but for most of you this isn’t important.
To see it you’ll have to be in Indonesia, which is west of the International Date Line, where the calendar date is March 9.
So the eclipse begins on the day after it ends.
Be warned - do not look at the eclipse. You could go blind.

Also on March 8, Jupiter is opposite to the Sun in our sky. 
So, Jupiter rises around the time the Sun sets, and shines at its highest about midnight and sets around sunrise. 
Jupiter is also at its closest to the Earth for the year, and will appear at its biggest and brightest. Look for it in the east as the blue sky darkens.
Jupiter burns at magnitude -2.5, nearly three times as bright as Sirius, the brightest star in the sky.
You can safely look at Jupiter all you want.

Wednesday, February 4, 2015

Anna Sultana's Monkey Bread Sticky Buns


Just so you know, this is not a dessert for packing in a lunch box.
But it is just perfect for for sharing during a small get together.
And, since the recipe makes two pans of buns, there’s also a fresh looking dessert for the next time you have the gang over.
How cool is that!


If you’d like to see a few Monkey Bread variations try these:

If you’d like a more rolled up look, try


Hints:

If you prefer nutmeg or allspice or a spice mix, substitute 1 1/2 teaspoons of the spice of your choice for the zest and cinnamon in the original recipe.

If you want to have this recipe for breakfast the next day it’s easy.
After you have placed the small balls in the pans, wrap the pan tightly with plastic wrap, then place it in the fridge overnight. 
In the morning take the pan out and let the dough finish rising before baking.

For a lighter icing you can combine in a small bowl
!/4 Cup confectioners’ sugar
3 Tablespoons lemon juice or water (more or less)
Drizzle over sticky buns.

If you don't want the icing, skip it.


                        Monkey Balls

Grease 2 9-inch spring form round pans and set aside.
Place the oven rack in the medium low position.

In a medium bowl combine
3 1/4 Cups flour
1 1/2 teaspoon salt

In a large bowl mix together
1 Cup milk, warm (around 110º F)
1/3 Cup water, warm (around 110º F)
2 Tablespoons butter, melted
1/4 Cup sugar
2 1/4 teaspoons yeast
Gradually stir the flour / salt into the liquid ingredients. 
Turn out onto a lightly floured work surface and knead about 10 minutes. 
Shape the dough into a ball and place it in a greased bowl.
Rotate the dough around to grease all of the surfaces.
Cover the bowl with a damp towel and leave it in a warm place for 1 hour.
The dough should be doubled in size.

On a floured surface roll the dough into a rectangle, about 1/2 inch thick. 
Use a sharp knife to cut the dough into about 60 pieces.
Roll each piece of dough into a ball. 


                        Monkey Bread Sticky Buns

Combine in a small bowl
1 102 gram (4 ounce) package vanilla instant pudding
1 teaspoon lemon or orange zest
1/2 teaspoon cinnamon

Toss each ball in the pudding mixture.
Place half of the balls in each prepared pan.
Drizzle each pan with half of
1/4 Cup butter, melted

Cover the pan with a damp towel and leave it in a warm place for 1 hour.
The balls should be doubled in size.

Preheat the oven to 350º F
Bake 40 minutes until the top is golden brown. 
Remove them from the oven and cool 5 minutes.
Remove the cakes from the pans and place them on large plates.

While the cakes are cooling, combine in a small mixer bowl
1/4 Cup cream cheese
1/4 Cup confectioners’ sugar
2 teaspoons milk
Drizzle half of the icing over each coffee cake.

Sprinkle over the top of the cakes (optional)
2 Tablespoons chopped toasted pecans or walnuts or almonds

Friday, January 23, 2015

Anna Sultana's Monkey Bread Muffins / Monkey Bread Coffee Cake

A few days ago I posted the recipe for Ma's Lemon Monkey Bread, along with links for a few of her lemon recipes.
The Monkey Bread is good, either with soup or as a dessert.
It’s a fun dish for when you have the gang over.
And the kids enjoy pulling pieces off the loaf.

But, if you’re not serving a crowd, it does leave a sad looking leftover for the next meal.

It looks like a nicely frosted cake that has been ‘sampled’.
Not exactly appealing.
And not practical if you’re a retired couple.

No problem.
The recipe can be prepared as muffins or as a coffee cake.
Isn’t that nice?


Hints:

If you prefer cinnamon, substitute 1 Tablespoon cinnamon for the lemon zest in the original recipe.

If you want to have either of these recipes for breakfast the next day you can.
After you have placed the small balls in the pan, wrap the pan tightly with plastic wrap, then place it in the fridge overnight. 
In the morning take the pan out and let the dough finish rising before baking.

For a lighter icing you can combine in a small bowl
!/4 Cup confectioners’ sugar
3 Tablespoons lemon juice or water (more or less)
Drizzle over muffins or coffee cake.

If you don't want the icing, skip it.


                        Monkey Balls

Grease the pan you’re using and set aside.
Place the oven rack in the medium low position.

In a medium bowl combine
3 1/4 Cups flour
1 1/2 teaspoon salt

In a large bowl mix together
1 Cup milk, warm (around 110º F)
1/3 Cup water, warm (around 110º F)
2 Tablespoons butter, melted
1/4 Cup sugar
2 1/4 teaspoons yeast
Gradually stir the flour / salt into the liquid ingredients. 
Turn out onto a lightly floured work surface and knead about 10 minutes. 
Shape the dough into a ball and place it in a greased bowl.
Rotate the dough around to grease all of the surfaces.
Cover the bowl with a damp towel and leave it in a warm place for 1 hour.
The dough should be doubled in size.

On a floured surface roll the dough into a rectangle, about 1/2 inch thick. 
Use a sharp knife to cut the dough into about 60 pieces.
Roll each piece of dough into a ball. 


                        Monkey Bread Muffins

Grease a 12 cup muffin pan and set aside.

Combine in a small bowl
1/2 Cup butter - melted
1/2 Cup brown sugar

Spoon 1 tablespoon of the mixture into each greased muffin cup.

Combine in a second small bowl
1/2 Cup sugar
1 Tablespoons cinnamon
Toss each ball in the cinnamon sugar mixture.
Place 5 balls into each muffin cup. 
If you have any sugar left in the bag, sprinkle on top of the muffins.

Cover the pan with a damp towel and leave it in a warm place for 1 hour.
The balls should be doubled in size.

Preheat the oven to 350º F
Bake for 20 minutes until the top is light brown.
Remove from oven and let cool for 1 minute.
Invert to remove the muffins from the pan - they should fall right out.

Combine in a small mixer bowl
1/4 Cup cream cheese
1/4 Cup confectioners’ sugar
2 teaspoons milk
Drizzle icing over muffins.


                        Monkey Bread Coffee Cake

Grease a 9-inch round pan and set aside.

Combine in a small bowl
1 pkg. (102 g) vanilla instant pudding
1 teaspoon lemon or orange zest
1/2 teaspoon cinnamon
Toss each ball in the pudding mixture.
Place in prepared pan.
Drizzle with
1/4 Cup butter, melted

Cover the pan with a damp towel and leave it in a warm place for 1 hour.
The balls should be doubled in size.

Preheat the oven to 350º F
Bake 40 minutes until the top is golden brown. 
Cool 5 minutes and remove from pan.

While the cake is cooling, combine in a small mixer bowl
1/4 Cup cream cheese
1/4 Cup confectioners’ sugar
2 teaspoons milk
Drizzle icing over the coffee cake.

Sprinkle over the top of the cake (optional)
2 Tablespoons chopped toasted pecans or walnuts or almonds

Saturday, January 17, 2015

Anna Sultana's Lemon Monkey Bread / Links for Eight Other Lemon Recipes


I’m so glad to see that Ma’s Cinnamon Buns recipe has become popular.

The buns are a little messy for a lunch bag.
Bu the buns can make a soup supper feel more like a meal.
They can also be served as a weekend breakfast.
Or you can enjoy them with a cup of tea.


Another nice but messy to pack treat is Ma’s Lemon Monkey Bread.
It is sweet enough to serve as a dessert.
But it could also be served with the soup.
And it’s so nice to serve something that is a little different.

It also gives the kiddies a bit of a giggle when they pull the bread apart.


Hints:

If you want to have the bread for breakfast the next day you can.
After you have placed the small balls in the bundt pan, wrap the bundt pan tightly with plastic wrap, then place it in the fridge overnight. 
In the morning take the pan out and let the dough finish rising before baking.

Check this post for variations.


                        Lemon Monkey Bread

Grease a bundt pan with softened butter and set aside.
Place the oven rack in the medium low position.

In a medium bowl combine
3 1/4 Cups flour
1 1/2 teaspoon salt

In a large bowl mix together
1 Cup milk, warm (around 110º F)
1/3 Cup water, warm (around 110º F)
2 Tablespoons butter, melted
1/4 Cup sugar
2 1/4 teaspoons yeast
Gradually stir the flour / salt into the liquid ingredients. 
Turn out onto a lightly floured work surface and knead about 10 minutes. 
Shape the dough into a ball and place it in a greased bowl.
Rotate the dough around to grease all of the surfaces.
Cover the bowl with a damp towel and leave it in a warm place for 1 hour.
The dough should be doubled in size.

While the dough is rising, combine in a medium bowl
1 Cup sugar
the zest of 1 lemon (or 1 Tablespoon lemon extract)
1/2 Cup butter, melted

On a floured surface roll the dough into a rectangle, about 1/2 inch thick. 
Use a sharp knife to cut the dough into about 64 pieces.
Roll each piece of dough into a ball. 
Dip the balls in the melted butter, allowing the butter to drip back into the bowl. 
After tossing the balls in the lemon sugar mixture, layer them in the prepared bundt pan.
Cover the bundt pan with a damp towel and leave it in a warm place for 1 hour.
The balls should be doubled in size.

Preheat the oven to 350º F

Bake for 40 minutes, until the top is a deep golden brown. 
Remove the pan from the oven and allow the bread to cool for 10 minutes.
Cool in the pan for 5 minutes.
Turn out onto a platter and allow the bread to cool about 10 minutes.

While the bread is cooling, combine in a small mixer bowl
1/4 Cup cream cheese, softened
3 Tablespoons confectioners’ sugar
3 Tablespoons lemon juice (or more - you want it to be a bit runny)
Beat until smooth.

Drizzle the glaze over the bread, letting it run over the top and sides. 

Serve warm.


Having a craving for some more lemon recipes?  Try these…








Sunday, April 14, 2013

Carmela Soprano's Baba au Rhum - Rum Cake


Years ago, when Eaton's was still in business, I bought a tin of Baba au Rhum.
We quite enjoyed them.
It was a nice surprise to find the recipe in Bobby Bacala's chapter
If I Couldn't Eat, I'd F**king Die in Artie Bucco's The Sopranos Family Cookbook.

Baba au Rhum sounds rather exotic and difficult.
If you've made monkey bread, you've made a G-rated Baba au Rhum.
Now it's time to make the adult version.


                        Baba au Rhum

Serves 8 to 10
Generously butter a 10-inch bundt pan

The Cake

In a small bowl combine
1/4 Cup warm water
1 Tablespoon yeast
Let sit 1 minute, then stir until the yeast dissolves.

In a large mixing bowl beat together
6 large eggs, at room temperature
1 Tablespoon grated lemon zest

Beat in
2 2/3 Cups flour
3 Tablespoons sugar
1/2 teaspoon salt

Add
the yeast mixture
12 Tablespoons (1 1/2 sticks) unsalted butter, softened
Beat until well blended.
Scrape the dough into the prepared pan.
Cover with plastic wrap and let it rest in a warm place 1 hour.

Preheat oven to 400º
Bake the cake 30 minutes,
or until a cake tester inserted in the centre comes out clean.
Invert the cake on a wire rack and cool for 10 minutes.
Remove the pan but keep it handy.

The Syrup

While the cake is baking, combine in a medium saucepan
2 Cups sugar
2 Cups water
Bring to a boil and stir until the sugar is dissolved.
Stir in
1/2 Cup dark rum
Remove from the heat and set aside 1/4 Cup of the syrup.

Return the hot cake to the cake pan.
With a skewer, poke holes all over the surface.
Slowly spoon the hot syrup over the cake.

Just before serving, invert the cake onto a serving platter.
Drizzle with the reserved 1/4 Cup of the syrup.
Serve with
Whipped cream


Would I make Baba au Rhum again?
Absolutely.
One of the perks of being over 60 is not everything has to be G-rated.
We seniors lose a few, but we gain a few, too.


One recipe down.  Twenty-two more to go.