Stephen R Bierce (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
frustratedpilot) wrote2009-12-13 04:50 pm
frustratedpilot) wrote2009-12-13 04:50 pm
Bread
Hey.
A couple notes since I last talked about bread here:
1) Sister bought us a new toaster to replace an old one. It can handle Texas Toast. Now all I have to do is nudge the folks into buying the bread more often.
2) We're baking a batch of Monkey Bread, so I thought to look up an old USENET post on the subject and repost it here.
(...) Buddy, it is. In fact, your mention of it is making me a little Jonesy for it right now. Gonna search the archives of Ye Olde 75Mhz Pentium I computer...
Well, I got the Chef of the Monkey Bread right here, so I'm going to reconstruct the recipie here and now. Here goes:
You need a Bundt pan. From the grocery store, you need a pack of frozen parkerhouse roll dough. You'll also need some brown sugar, white sugar, some butter or margarine, and ground cinnamon. Cooking spray is optional, but you'll need to grease the pan.
It takes about 1.25 hours to thaw the rolls at room temp. Toward the end of this time, mix in a cereal bowl .75 cup of brown sugar, three tablespoons of white sugar and a healthy sprinkle of ground cinnamon. In the microwave, melt half a stick of margarine or butter. Spray or grease the Bundt pan, particularly all the nooks and crannies and the spindle-thingy in the middle.
When the rolls are pretty well thawed but still cool, divide each roll in half, form it into a ball. Dip each ball into the melted butter and roll it in the sugar mixture, then drop it into the Bundt pan. Try to distribute the balls of dough evenly. Drizzle leftover butter over the top and sprinkle what's left of the sugar on top, also. Set to rise. We preheat the oven to *warm*, then turn it off. Turn on the light in the oven and place a pan of hot water in the oven also. The bread will rise in about 1.5 hours, maybe less -- check on it once in a while.
When the rolls have risen up to about the side of the pan to about two inches from the top, take them out of the oven, preheat the oven to 350 degrees F., and then put them back in a bake for 30 minutes. Bread is done when tapping the top makes a hollow sound. Pan will be VERY hot, so use potholders. In about 10 minutes carefully invert over a big plate. Let cool and try to keep your fingers away from it until your company comes!
FP
A couple notes since I last talked about bread here:
1) Sister bought us a new toaster to replace an old one. It can handle Texas Toast. Now all I have to do is nudge the folks into buying the bread more often.
2) We're baking a batch of Monkey Bread, so I thought to look up an old USENET post on the subject and repost it here.
(...) Buddy, it is. In fact, your mention of it is making me a little Jonesy for it right now. Gonna search the archives of Ye Olde 75Mhz Pentium I computer...
Well, I got the Chef of the Monkey Bread right here, so I'm going to reconstruct the recipie here and now. Here goes:
You need a Bundt pan. From the grocery store, you need a pack of frozen parkerhouse roll dough. You'll also need some brown sugar, white sugar, some butter or margarine, and ground cinnamon. Cooking spray is optional, but you'll need to grease the pan.
It takes about 1.25 hours to thaw the rolls at room temp. Toward the end of this time, mix in a cereal bowl .75 cup of brown sugar, three tablespoons of white sugar and a healthy sprinkle of ground cinnamon. In the microwave, melt half a stick of margarine or butter. Spray or grease the Bundt pan, particularly all the nooks and crannies and the spindle-thingy in the middle.
When the rolls are pretty well thawed but still cool, divide each roll in half, form it into a ball. Dip each ball into the melted butter and roll it in the sugar mixture, then drop it into the Bundt pan. Try to distribute the balls of dough evenly. Drizzle leftover butter over the top and sprinkle what's left of the sugar on top, also. Set to rise. We preheat the oven to *warm*, then turn it off. Turn on the light in the oven and place a pan of hot water in the oven also. The bread will rise in about 1.5 hours, maybe less -- check on it once in a while.
When the rolls have risen up to about the side of the pan to about two inches from the top, take them out of the oven, preheat the oven to 350 degrees F., and then put them back in a bake for 30 minutes. Bread is done when tapping the top makes a hollow sound. Pan will be VERY hot, so use potholders. In about 10 minutes carefully invert over a big plate. Let cool and try to keep your fingers away from it until your company comes!
FP