DOUGH
1/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast, * see note
3/4 cup warm milk (105º to 115ºF)
3 tablespoons sugar
1 teaspoon salt
1 egg, at room temperature
2 tablespoons butter or margarine, at room temperature
4 cups all-purpose flour (4 to 4 1/2 cups)
Cooking spray
TO FILL AND SHAPE
3/4 cup chopped or pitted dates, snipped
1/4 cup chopped walnuts or pecans
1/2 teaspoon cinnamon
1/2 cup butter or margarine, melted
3/4 cup maple syrup
Servings: 24
1. Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, sugar, salt, egg and butter. Add 3 cups flour; beat until smooth. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place dough in bowl coated with cooking spray. Coat top of bread with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
2. Meanwhile, make filling: In small bowl, combine dates, walnuts, cinnamon and 1/4 cup melted butter; blend well. Reserve.
3. Punch dough down; divide into 24 pieces. With palms of hands, flatten to 3-inch circles. Place about 1 teaspoon filling in center of each circle. Pull up edges and pinch to enclose filling. To shape bread: Pour 1/4 cup maple syrup in bottom of 10-inch tube pan coated with cooking spray.
4. Dip 12 balls in remaining melted butter and arrange in pan. Top with remaining 1/4 cup syrup. Repeat process with remaining balls and place in pan. Top with remaining syrup. Cover; let rise in warm, draft-free place until double in size, about 30 minutes.
5. Bake at 375ºF for 40 minutes or until done. Let cool in pan on rack for 20 minutes. Turn out onto serving plate. Serve warm.
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Herb & Cheese Monkey Bread:
Prepare dough as directed above, adding 2 teaspoons Italian seasoning and 1/3 cup grated Parmesan cheese along with flour. Replace above filling and shaping directions with the following: Sprinkle 1/2 tablespoon poppy seeds in bottom of tube pan. Divide dough into 24 pieces; roll each to smooth ball. Dip 12 balls in 1/3 cup melted butter and arrange in pan. Sprinkle with 1 tablespoon poppy seeds. Dip remaining balls in melted butter and place in pan; sprinkle with additional 1/2 tablespoon poppy seeds. Bake as directed.
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow One-Rise Method on package back.
Cool Rise Method: Reduce first rise to 20 minutes (ten minutes if using Rapid Rise yeast). Shape loaf as directed. Cover tightly with greased plastic wrap; refrigerate for 2 to 24 hours. When ready to bake, remove from refrigerator, uncover dough and let stand 10 minutes. Bake as directed.
1/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast, * see note
3/4 cup warm milk (105º to 115ºF)
3 tablespoons sugar
1 teaspoon salt
1 egg, at room temperature
2 tablespoons butter or margarine, at room temperature
4 cups all-purpose flour (4 to 4 1/2 cups)
Cooking spray
TO FILL AND SHAPE
3/4 cup chopped or pitted dates, snipped
1/4 cup chopped walnuts or pecans
1/2 teaspoon cinnamon
1/2 cup butter or margarine, melted
3/4 cup maple syrup
Servings: 24
1. Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, sugar, salt, egg and butter. Add 3 cups flour; beat until smooth. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place dough in bowl coated with cooking spray. Coat top of bread with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
2. Meanwhile, make filling: In small bowl, combine dates, walnuts, cinnamon and 1/4 cup melted butter; blend well. Reserve.
3. Punch dough down; divide into 24 pieces. With palms of hands, flatten to 3-inch circles. Place about 1 teaspoon filling in center of each circle. Pull up edges and pinch to enclose filling. To shape bread: Pour 1/4 cup maple syrup in bottom of 10-inch tube pan coated with cooking spray.
4. Dip 12 balls in remaining melted butter and arrange in pan. Top with remaining 1/4 cup syrup. Repeat process with remaining balls and place in pan. Top with remaining syrup. Cover; let rise in warm, draft-free place until double in size, about 30 minutes.
5. Bake at 375ºF for 40 minutes or until done. Let cool in pan on rack for 20 minutes. Turn out onto serving plate. Serve warm.
____________________
Herb & Cheese Monkey Bread:
Prepare dough as directed above, adding 2 teaspoons Italian seasoning and 1/3 cup grated Parmesan cheese along with flour. Replace above filling and shaping directions with the following: Sprinkle 1/2 tablespoon poppy seeds in bottom of tube pan. Divide dough into 24 pieces; roll each to smooth ball. Dip 12 balls in 1/3 cup melted butter and arrange in pan. Sprinkle with 1 tablespoon poppy seeds. Dip remaining balls in melted butter and place in pan; sprinkle with additional 1/2 tablespoon poppy seeds. Bake as directed.
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow One-Rise Method on package back.
Cool Rise Method: Reduce first rise to 20 minutes (ten minutes if using Rapid Rise yeast). Shape loaf as directed. Cover tightly with greased plastic wrap; refrigerate for 2 to 24 hours. When ready to bake, remove from refrigerator, uncover dough and let stand 10 minutes. Bake as directed.
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