Hi Galley Wench

have a look at www.newnorciabaker.com.au it is a monastry in western australia that still has a few monks left they have entered into an arrangement for commercial production of bread and also one for there ale. a little info on the breads they now offer. interestingly they are leading a charge against false advertising of breads as sourdough when they are commercially yeasted.

probably a bit far to come for a loaf of bread but you would be made most welcome im sure

regards Yozza

You can try this website in NY that sells Monks Bread.

http://www.geneseeabbey.org/bread-store.html

Hope I am posting this correctly.

Vicki

We used to buy that years ago too (in Montreal) but can't find it anywhere now.  The closest I've come to it is Pain de mie.  The first time I made and tasted Pain de mie, I thought 'monks bread!'  And if you make it, and manage to have it sliced at a deli, as I do, it's almost identical.  By the way, I don't think it was made by monks.

You  can STILL purchase Monk's Bread made by the Abbey of the Genesee near Buffalo, NY and it's as good as you remember it. It really does have a wonderful taste, doesn't it!  Most all of the grocery stores here in Erie, PA still carry it as well as those in the Buffalo, Rochester, and Syracuse NY area, and for those not in our area, they have an online store. http://www.geneseeabbey.org/bread-store.html

To Galley Wench if you are still on this site. I was looking for a different kind of bread and found your request. I have a recipe for monks bread. My late wife made this a couple times a year.  Here it is,

Bread

½ cup butter

1/3 cup white sugar

½ cup brown sugar

¼ cup chopped nuts (optional)

¼ cup raisins (optional)

1 tbls cinnamon

3 cans butter milk biscuits (8 each)

Spray Bunt pan. Set oven to 375* See note

Melt butter in small bowl and set aside. See note

Mix sugars, nuts and cinnamon in another bowl.

Open 1 can of biscuits and separate. Cut 1 biscuit in quarters and roll into balls. Put some raisins in each ball if desired. Roll each ball in sugar mix and place in Bunt pan.

Repeat with rest of can of biscuits. Brush a little of the butter over this layer. Repeat with next 2 cans of biscuits. Brush any left over butter on top layer and sprinkle rest of sugars on top.

Bake 30-35 min or intel toothpick comes out clean. Let cool 1 min. Carefully turn over onto a plate and remove. If left in pan too long it will stick to sides. Pull off in pieces to enjoy.

Note: Personally I use a bread loaf pan. 1 can – 1 pan.

Try using ¼ cup honey mixed with the butter for a sweeter taste.

This bread is good warm or cold!!!

Joan Boman 1937 - 2007