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                     Cheese Monkey Bread - LA Times

Recipe By     : Los Angeles Times
Serving Size  : 6    Preparation Time :2:00
Categories    : Breads                           L.A.Times
               D-Bread                          Mc-Recipe

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2  packages      dry yeast
                       or 3/8-ounces total
    1/4  cup           warm water
  1      tablespoon    sugar
  1      cup           milk
  1      cup           butter -- plus extra
                       for greasing bowl and mold
  1      teaspoon      salt
  3                    eggs -- beaten
  3      cups          flour
                       or up to 4-cups flour
    3/4  cup           shredded Cheddar cheese

Soften yeast in warm water and stir in sugar. Scald milk in medium saucepan
over medium heat. Remove from heat and add 1/2 cup butter and salt. Cool to
lukewarm. Stir beaten eggs and yeast mixture into lukewarm milk mixture.
Gradually beat in 3 cups flour and cheese with wooden spoon to make soft
dough. If dough is too soft, gradually add more flour until desired
consistency.

Transfer dough to greased bowl and turn to grease all over. Cover and let
rise in warm place free from drafts until doubled in bulk, about 1 hour.
Divide dough in half and roll out each portion on floured surface into
rectangle 1/3-inch thick.

Melt remaining 1/2 cup butter. Cut dough into 3-inch diamond shapes. Dip
each piece of dough into melted butter and layer in greased 10-inch ring
mold, overlapping points. There should be 3 layers, but pan should be no
more than 3/4 full or dough will pop off while baking. Let rise until
doubled in bulk, about 1 hour. Bake at 400 degrees until lightly browned,
about 35 minutes.

6 servings. Each serving: 643 calories; 847 mg sodium; 207 mg cholesterol;
39 grams fat; 56 grams carbohydrates; 16 grams protein; 0.20 gram fiber.

Recipe from Rose Dosti and the LA Time Recipe Archive.

Cheese Monkey Bread was a rage in the '60s and '70s, when bakeries in Los
Angeles began selling it. Clever readers reconstructed this recipe, and
we've been printing it ever since.  See also, Short-Cut Monkey Bread - LA
Times, a recipe we developed at the Times. It uses refrigerator crescent rolls.

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