I don't know if you are like me, but before I had this bread, I thought of Monkey Bread only as a sugary pull apart bread. I guess any bread can be classified as monkey bread as long as you can pull it apart, though!
My good friend, Britteny, made this bread often back when our husbands were deployed. Every Sunday night she would host dinner for a large group of us at her house. It was always a great time with wonderful food and awesome friends. I LOVED when she made this bread. It was so buttery and delicious and there was never any bread left. Wait, that's not true. There was always one piece left because no one would take the last one! :)
She shared the recipe with me before she left Germany (she left a little bit before I did). I am so glad I finally made it for myself. I loved it, as I knew I would, but it will never be exactly as Britteny's was to me. Isn't that the way it always is with food that holds a sentimental value?
Now that I have gone all sappy on you, go make this bread! It is a fun way to serve white bread and it is so delicious!
Britteny's Monkey Bread
2 cups warm water
1/2 cup sugar
1 TBSP salt
1 TBSP yeast
2 eggs, beaten
6 cups flour, divided
4 TBSP vegetable oil
1 stick butter
Mix water, sugar, and yeast; set aside until bubbly.
Add eggs, oil, salt, and 3 cups of flour; mix together.
Cover and let rise until doubled; about 2 hours.
Add remaining 3 cups of flour and knead until smooth and elastic.
Roll dough out and cut into circles (I did about 3" circles). Dip dough in butter and place in bundt pan. (I found it easier to stack a few circles on the counter first then place in bundt pan. This made it easier to stand the dough upright.)
Cover and let dough rise again.
Preheat oven to 350 and bake for 30 minutes. Tops will be golden brown.