Cheese monkey bread- la times

 
                       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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