Monkey Bread II So Tasty

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Monkey Bread II

"Here is a recipe for a bread system, though it is able to easily be achieved in the conventional, muscle constructing way. You use the dough only putting and do the rest via hand. For machines that do 1 half of - 2 pound potential."

Ingredients :

2 half teaspoons energetic dry yeast
3 cups all-motive flour
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 cup white sugar
2 tablespoons margarine, softened
1 cup water
1 cup margarine
1 cup packed brown sugar
1 cup raisins

Instructions :

Prep : 30M	Cook : 12M	Ready in : 3H20M

Remove baking pan from machine. Place yeast, flour, ground cinnamon, salt, white sugar, 2 tablespoons butter and water inside the order that is encouraged for the bread maker. Make certain that no liquid comes in touch with the yeast. Select dough cycle and press start.
When dough is whole, place dough on floured surface and knead 10 to twelve times.
In a medium saucepan on low heat, soften one cup of butter, stir in brown sugar and raisins ( 1/four cup of chopped nuts is right too!). Stir till easy. Remove from warmness.
Cut dough in one inch chunks. Drop one bite at a time into the butter sugar combination. Thoroughly coat dough portions, then layer them loosely in a greased Bundt or tube pan, stunning layers so you're plopping each dough bite over a area between two below. Let upward thrust in a warm, draft-free spot until dough is simply over the pinnacle of the pan, 15 to twenty minutes.
Bake in a preheated 375 diploma F (190 degree C) oven for 20 to twenty-five mins or until golden brown. Remove from oven, vicinity a plate face down in top of the pan and, the use of oven mitts to maintain plate on pan, turn over each until bread slides out onto plate. Serve warm...And experience.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook dinner it frivolously, and make smooth-up easier.

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