Monkey (Ginger)Bread

The first time I had monkey bread was during college. We were having a breakfast bash and my friend brought this hot, gooey mound of pull apart bread and I realized that I was in love. I've always gone a little weak at the knees over sticky, caramelized, breaded pastries and this stuff is no different.

Except for this isn't your ordinary monkey bread. This stuff tastes like the holidays and is packed with fragrant spices and molasses. And, it's really a lot easier than it sounds!

Monkey (Ginger)Bread [click to print]
makes 1-bundt

For bread

• 3-1/4 c. flour
• 2 T. pumpkin pie spice
• 2-1/4 tsp. active dry yeast (or 1pkg)
• 2 tsp. salt
• 1 c. whole milk
• 1/3 c. warm water
• 1/4 c. molasses
• 2 tsp. vanilla extract

For coating (prepare in separate bowls)

• 3-4 T. unsalted butter, melted
• 1 c. brown sugar

1) Generously coat bundt pan with nonstick cooking spray with flour (very important to use the kind with flour!). 

2) In bowl of stand mixer, whisk together flour, spice, salt and yeast. Add milk, water, molasses and vanilla. Continue mixing with hook until dough starts climbing the hook. 

3) Turn dough onto floured surface and knead until dough forms a smooth ball. Place in oiled bowl and cover with damp cloth and set in warm place to rise until doubled in size, about 1 to 1-1/2 hours. 

4) When risen, transfer dough to floured surface and gently punch down and shape into 8" square. Use a pizza cutter to dough into 64 pieces. Coat each ball in melted butter, then brown sugar and start piling into bundt, trying to distribute them somewhat evenly. 

5) Cover bundt with damp towel and place in warm area to rise about 1 hour; the dough balls should be puffy and about 1" below top edge of bundt pan. 

6) Preheat oven to 350 F. Bake 30-35 minutes or until the top is golden brown. Remove from oven and allow to cool in pan no more than 5 minutes. Turn out onto plate and allow to cool another 10 minutes before serving. 

Source: Adapted from Food 52

Classic White Bread

Years ago, when we visited my grandparents out in the boonies of Pennsylvania, Mama would always have loaves of homemade bread sitting on the counter (next to zucchini bread, of course), practically begging to be cut into nice thick slices. Then you could slather your piece with homemade jam or make a spaghetti sandwich with last night's leftovers or just eat it straight up. Followed by a second slice.

I've been feeling nostalgic lately, and with Hurricane Sandy currently hanging out in my parking lot and my entire life feeling like it's been swept up in a hurricane at times, I decided that today is the perfect day to whip up the softest, most delicious white bread ever. This bread is a little sweeter than your typical white bread, but who doesn't love sweet?

And besides, nothing says comfort quite like a mouthful of carbs.

Classic White Bread [click to print]
makes 2 - 9x5" loaves

• 6 c. flour
• 2/3 c. sugar
• 1-1/2 T. dry active yeast
• 1-1/2 tsp. salt
• 2 c. warm water
• 1/4 c. unsalted butter, melted

1) In bowl of stand mixer, whisk together flour, sugar, yeast and salt. 

2) Using dough hook, stir in water and butter. Continue kneading in mixer until dough climbs hook; it will still be pretty soft. 

3) Dump dough onto floured surface and knead gently until dough pulls together. Put dough into oiled (or nonstick-sprayed) bowl and cover with damp cloth (this will keep it from drying the dough out as it rises). Allow to sit in a warm place until doubled in size, about an hour. 

4) Punch dough down and knead about 3 minutes or until dough shapes into a smooth ball. Shape into loaves and put in loaf pans, coated generously with nonstick cooking spray or oil. Allow to rise until dough is about 1" above top edge of pans. 

5) Bake at 350 F for 30 minutes. 

Source: Adapted from All Recipes