Bread Machine Monkey Bread

Here is a bread machine monkey bread recipe, though it can easily be done in the conventional muscle-building way. Use the dough-only setting in machines with 1 1/2- to 2-pounds capacity and do the rest by hand. Try adding 1/4 cup chopped nuts along with the raisins.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 389 Calories

Ingredients

• 1 cup packed brown sugar
• 1 cup margarine
• 1 cup raisins
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 1 teaspoon salt
• ¼ cup white sugar
• 1 cup water
• 2 tablespoons margarine, softened
• 2 ½ teaspoons active dry yeast

Recipe Instructions

Step 1

Bake in the preheated oven until golden brown, 20 to 25 minutes.

Step 2

Remove the baking pan from the machine. Place yeast, flour, cinnamon, salt, white sugar, 2 tablespoons margarine, and water in the order recommended for the bread machine. Make sure that no liquid comes in contact with yeast. Select dough cycle and press start.

Step 3

Transfer dough to a floured surface; knead 10 to 12 times. Set aside to rest.

Step 4

Melt 1 cup margarine in a medium saucepan over low heat. Stir in brown sugar and raisins until smooth. Remove from heat.

Step 5

Preheat the oven to 375 degrees F (190 degrees C). Grease a Bundt or tube pan.

Step 6

Cut dough into 1-inch chunks. Drop a chunk at a time into brown sugar mixture to thoroughly coat. Layer dough pieces loosely in the prepared pan, staggering layers, so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.

Step 7

Remove from the oven and cover the pan with a plate. Holding the plate and the pan with oven mitts, flip over both until bread slides out onto the plate. Serve warm.