[Photo: LA Times] At Serious Eats, we're big fans of monkey bread—the doughy loaf of pull-apart bread, made through stacking dozens of lumps of dough. The Los Angeles Times gives us their take, with recommendations both sweet and savory, plus recipes for standard, butter, cinnamon, and olive oil-thyme monkey bread....
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Photo from Picky Cook via Photograzing I'd be a lot more excited about Monday morning if I had started it off with a big hunk of monkey bread—a sweet, cinnamony breakfast bread made of fused-together balls of dough, begging to be torn apart with sticky fingers. The Picky Cook has a scrumptious-looking recipe for making one from scratch, along with a gorgeous step-by-step photo tutorial. But if this looks like too much of a project, the King Arthur Flour Classic Monkey Bread mix ain't half bad, either....
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My mom's version of Monkey Bread; my version from the King Arthur Flour mix Every Christmas morning for as long as I can remember, my mom would make her version of classic Monkey Bread using Pillsbury dough, with at least a stick of butter and a cup of sugar (if not double of both). I have such fond memories of the bread that I set out to recreate it with the King Arthur Flour Classic Monkey Bread Mix ($12.50, williams-sonoma.com) and its accompanying baking mold ($29.95, williams-sonoma.com). This mix is not about saving time or saving calories; start to finish the process was approximately 3 1/2 hours, including waiting time (and lots of cleaning). For a good laugh, I...
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