Monkey Bread...MmmmmMmmmm!

In mixing bowl place 2 cups HOT water, 2 Tbls. butter flavored Crisco shortening, 1/2 cup sugar, 1&1/2 tsp. salt. This should bring water temp down enough that it will not kill your yeast. Add 1 Tbls. or 1 package yeast. Let yeast dissolve and begin to work. I then put 5 cups flour in and begin to mix.I continue to add flour by half cups until I get to the right texture. (Usually about 6 to 6-1/2 cups...of course because I don't measure very well you may need more.) You want the dough to be soft yet not sticky.

This recipe will make 2 loaves of bread. But this is usually how I use the dough. Divide the dough in half. Roll it out on a floured surface until it's about 1/4 inch thick. Take your pizza cutter and very carefully cut it into strips about 2 inches wide, ...

Then cross cut at an angle. (Use your own judgement while cutting, just be gentle with your counter top!)

Melt a cube of butter (or whatever amount you will need.)

Dip individual pieces of dough in butter then place in baking pan. (These will be swimming in butter by the time you're done.)

I like crunchy crust so cast iron is my favorite pan to bake this bread in. Layer pieces...I generally don't do more than 3 or 4 layers. What I learned last night....I baked this on the top shelf (right under the broiler) because I had two other dutchovens in the oven also...more on that later. The top was really crunchy and the bottom pieces were very nicely baked, soft and saturated with heavenly butter! Bake at 375 degrees for about 20 to 30 minutes.

You can use this recipe for rolls, loaves, and another favorite of mine...roll out, use a drinking glass (whatever works and depending on how large you want) cut into circles. Again, dip in butter and bake....great little snackers, if larger; hamburger buns.

Hope you all enjoy!

PS. You may want to buy a larger size pair of pants! ;) And keep the lecithin handy!