The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

It mysteriously disappeared before it even cooled to room temperature!

HeidiH's picture
HeidiH

It mysteriously disappeared before it even cooled to room temperature!

Beware!  If you use the formula for light enriched (Vienna) dough from ITJB and make monkey bread from it, it might just wholly disappear before it even manages to cool completely.

Pictures, you say?  You think it hung around long enough for pictures!?!  I'm serious, between hubby, me, and a couple of friends who dropped by, we inhaled it before it was even fully cooled.  Dang, it was delicious.

The basic formula is 625g bread flour, 50% water, 5% oil, 5% egg, 5% sugar, 2% salt, 2% yeast.   My percentage of egg was probably high because I used a whole egg so closer to 8-10%. 

Instead of using the kneading/proofing instructions in the recipe, I did three stretch&folds at 45 minute intervals as Mike at www.sourdoughhome.com demonstrates. 

I formed  balls of dough and let them rest while a stick of unsalted butter melted.  I  whisked 3/4 cup of  dark brown sugar and 2 teaspoons of cinnamon into the butter and made sure it was cool enough it wouldn't hurt the yeast in the dough balls.

To assemble the monkey bread, I rolled each ball in the brown sugar/butter mixture and arranged them in a tube pan, pouring the last remaining butter/sugar on top of the last balls of dough.  I let it proof while the oven heated to 350F and then baked them for 30 minutes.

They had incredible oven spring.  Next time I will use a larger tube pan because the oven spring was so great it shot one of my balls of dough out onto the rack.  No harm, I rescued it.

I let it sit for about 5 minutes after it came out of the oven and then flipped the ring upside down on a platter, making sure all the caramel in the bottom of the tube pan droozled onto the monkey bread.

We waited long enough for the sugar to be cool enough not to cause 2nd degree burns ... and then ... quite simply ... we inhaled it.  Thank you, Norm (from wherever you are looking down on us) and Stan and the countless folks who have contributed monkey bread instructions on the web.

Sadly, I won't be making these very often because I do not want to be wider than my front door.  Sigh.  But, oh my goodness, they were good!