Scrambled eggs and cereal are fine workaday breakfasts, but the holidays (and the visitors that come knocking) demand something a little more special. Sweet or savory, just give us something festive to wake up to: stratas, waffles, shirred eggs, coffee cake, panettone!
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There are no special ingredients for monkey bread -- you probably have most of them in your pantry already: cloves, yeast, nutmeg, sugar, milk, ginger, cinnamon, molasses, brown sugar, flour, and butter.
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The yeast proofs (center) while Amanda assembles the liquids: milk, butter and molasses.
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Well-behaved yeast (fluffy!) confiding in the spices.
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The dip-and-sweep method for measuring flour.
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The flour and spices go right into the mixer -- if you don't have a mixer, just use a bowl and a wooden spoon.
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Pouring the molasses mixture into the dry ingredients.
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The earth brown dough forming.
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Next, the yeast is added.
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Amanda likes to caress the mixer.
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After kneading in the mixer, you want to knead it by hand for a minute just to bring it together into a smooth ball.
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Isn't she pretty?
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You drop it into the oiled bowl, then turn it so both sides are coated with oil.
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Winding up the for the punch-down.
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After shaping and flattening, you cut the dough into strips. Amanda likes using a simple plastic dough scraper.
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You then cut the strips into small lumps. 64(ish) of them. Don't get too worked up about getting the number right.
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Shaping the lumps into balls.
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You dip the balls one at a time into melted butter, then brown sugar. The balls are then dropped into a well-buttered bundt pan. Don't over crowd them -- you want to give them room to breathe.
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After baking, you need to invert the monkey bread onto a plate. The moment of truth...
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