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Monkey Bread, Maple (D, TNT)
Source: Pamphlet at Maple Syrup Festival
Yield: 1-10" tube pan

4-1/2 to 5 cups all-purpose flour
1/3 cup sugar
2 packages of rapid rise yeast
1 teaspoon salt
1/2 cup EACH milk and water
1/2 cup butter
2 eggs
1 cup pure maple syrup
1 cup chopped walnuts

In a large bowl, combine 2 cups of flour, sugar, undissolved yeast and salt.

Heat milk, water and 5 tablespoons butter until very warm (120°F-130°F). Stir into dry ingredients. Mix in eggs and enough remaining flour to make soft dough. Knead on ured surface until smooth, about 6 minutes. Cover let rest 10 minutes.

Divide dough into 32 pieces; roll into balls.

Melt remaining butter. Dip balls in butter.

Layer evenly on bottom of greased 10" tube pan with non-removable bottom; 1/3 cup maple syrup, 1/2 cup nuts, 16 balls, 1/3 cup maple syrup, 1/2 nuts, 16 balls and 1/3 cup maple syrup.

Cover and let rise in warm place until it has doubled in size, about 30-40 minutes.

Bake in 375°F preheated oven for 35 minutes or until done. Cover with foil during the last 10 minutes of baking. Invert on serving plate.

Poster's Notes: Last weekend, I went to Burton for some maple syrup. It is a native product to Ohio. Monkey Bread is also known as Bubble Bread. It is a blast to make with kids.

Posted by Susan Greene

Nutritional Info Per Serving: N/A