TracyFood

Monkey (bread) Wednesday! 10 February 2010 8:35 pm

Posted by Tracy in : bread,cooking,dessert,eating,fun,meta,monkeys,photos,pictures,recipes , trackback

Update, 8:45 PM: I just realized that this is my 500th TracyFood post. Congratulations to me, even if this is kind of a silly quick one.

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So last month I put out a call to Facebook and Twitter asking what kind of monkey bread to make (with this article‘s recipes in mind): buttery plain, garlic-herb, and cinnamon walnut. In the end the voters wanted garlic-herb, but my sweet tooth won the day, and I have pictures to prove it. (Garlic-herb lovers, scroll all the way down for your favorite, which I made a few weeks later.)

Check that beauty out.

Cinnamon-walnut monkey bread recipe here! (You will also need the basic monkey bread dough recipe.)

Here’s the bread all balled up and rolled in cinnamon sugar so the bits will pull apart easily (yay playing with finger food!)

All risen.

And here’s the bread sauced with buttery, brown sugar-y, walnutty goodness, aw yeah.

Sauced and nutted.

And here’s what the bread looks like all baked up.

Unnecessary zoom!

And ok, it came apart a little on being dumped out of the pan. Maybe we should have let it rest a little longer, but y’know what? It was time to eat that bread.

All done!

Nom nom nom.

And speaking of noms, here’s the long-awaited…

Garlic-herb monkey bread.

Thanks for reading!

Cha

That looks delicious!
http://rowr.livejournal.com/ Jeanie

man seeing this makes me so sad, cause it *does* look so delicious.. and I love monkey bread! just got no one to eat it with (Wayne doesn't like sweets) and I'm not ready to eat the whole thing on my own yet :P
http://www.tracyfood.com TracyFood

I bet you could cut down the recipe to serve one, Jeanie—probably down at least to 1/4 though; it makes a LOT. Next time I totally want to try making the sweet one in the Bundt pan, though; the ring shape makes more tasty outside crust, nom nom nom.
Betty

Monkey bread of any kind, baked by Tracy, is the best!
Jeanie

hmmmm maybe I could make them in my souffle dishes? I will have to investigate this matter further, perhaps I could make this pretend fancy for a dinner party… hmmmmm….