Published Feb 03, 2010 in Breads

Recipe Clipping For Cheese Monkey BreadThis recipe was clipped from a newspaper and found in a large collection, date unknown but likely the 1980’s based on information found on the back. Recipe is typed below along with a scanned copy.


1 1/2 packages dry yeast
1/4 cup warm water
1 tbsp. sugar
1 cup milk
1 cup butter or margarine
1 tsp. salt
3 eggs, beaten
3 to 4 cups flour
3/4 cup shredded Cheddar cheese

Soften yeast in warm water and stir in sugar. Scald milk and add one-half cup butter and salt. Cool to lukewarm. Stir beaten eggs and yeast mixture into lukewarm milk mixture. Gradually beat in flour and cheese with a wooden spoon to make a soft dough.

Transfer dough to greased bowl and turn to grease top. Cover and let rise in warm place free from drafts until doubled in bulk.

Divide dough in half and roll each portion out on floured surface into rectangle one-half-inch thick. Melt remaining 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 of dough pieces. There should be about three layers, but pan should be no more than three-quarters full or pieces of dough will pop off while baking. Let rise until doubled in bulk, about one hour. Bake at 400 degrees 35 minutes or until lightly browned. Makes one loaf.

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