Monkey bread - cooking light jb

24 Servings

Ingredients

Quantity Ingredient
2 Loaves (1-pound) frozen white bread dough
1 cup Sugar
¼ cup Firmly packed brown sugar
¼ cup 1% low-fat milk
1 tablespoon Reduced-calorie stick margarine
1¼ teaspoon Ground cinnamon
¼ cup Sugar
½ teaspoon Ground cinnamon
Vegetable cooking spray

Directions

1 Because the dough has a tendency to drip as it bakes, I usually put a cookie sheet or aluminum foil underneath the Bundt pan. That way I don't have to clean up a mess in the oven when the bread has finished baking. -- Rita M. Newton, Waukon, Iowa

2 Thaw dough in refrigerator for 12 hours. Combine 1 cup sugar and the next 4 ingredients in a small saucepan; bring to a boil, and cook 1 minute.

Remove sugar syrup from heat; let cool 10 minutes.

3 Cut each loaf of dough into 24 equal portions. Combine ¼ cup sugar and ½ teaspoon cinnamon in a shallow dish; stir well. Roll each portion in sugar mixture, and layer dough in a 12-cup Bundt pan coated with cooking spray. Pour sugar syrup over dough; cover and let rise in a warm place (85 degrees), free from drafts, 35 minutes or until doubled in bulk.

4 Uncover, and bake at 350 degrees for 25 minutes or until lightly browned.

Immediately loosen edges of bread with a knife. Place a serving plate, upside down, on top of the pan, and invert bread onto the plate. Remove the pan, and drizzle any remaining syrup over the bread.

Nutritional Information: CALORIES 201 (10% from fat); PROTEIN 5.2g; FAT 2.2g (sat 0.5g, mono 0.8g, poly 0.8g); CARB 40.1g; FIBER 0g; CHOL 0mg; IRON 1.4mg; SODIUM 302mg; CALC 41mg

From Cooking Light, Jan/Feb 1995, page 102.

Posted to MM-Recipes Digest by Julie Bertholf <jewel1@...> on Mar 24, 98

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