Monkey bread from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (page 186) by Jessamyn Waldman Rodriguez

  • ground cinnamon
  • bread flour
  • honey
  • nutmeg
  • dark brown sugar
  • granulated sugar
  • active dry yeast
  • eggs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 03, 2018

    I made one loaf, shaped the night before baking, refrigerated, let rise and baked in the morning. The amount of sugar mixture seemed like way too much, even after liberally rolling and sprinkling the dough, so I only used about half of it. The monkey bread was plenty sweet. The 9"x5" pan seemed much too large, but the bread totally filled the pan as it rose. Even though I liberally greased the pan, the bread stuck and I couldn't unmold it, but we had no problem serving ourselves from the pan. Very tasty! Note: unlike most monkey bread recipes, this recipe has no butter, so it's low in fat.

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