February 20, 2014

Sourdough Monkey Bread

On the Menu Today~
Sourdough Monkey Bread
A Week of Sourdough in Recipes~

Sourdough Monkey Bread is
Wonderfully Delicious!

Way beyond, melt-in-your-mouth delicious~

Sourdough Monkey Bread

  • 1 cup sourdough starter
  • 3/4 cup water
  • 3 cups flour, divided
  • 1/4 cup vegetable oil
  • 1/4 cup brown sugar, firmly packed
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup (1 stick) butter, melted
  • Filling:
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup chopped walnuts or pecans, optional
  • 1/2 cup raisins, optional
  • 1/2 cup mini chocolate chips, optional
  • Icing:
  • 1 cup confectioners' sugar
  • 2 to 4 tablespoons milk or french vanilla coffee creamer
Cooking Directions
  1. In a large bowl, stir together starter, water and 1-1/2 cups of the flour. Cover loosely and leave at room temperature to proof at least 8 hours or overnight. When starter has proofed, mix the oil, sugar and eggs in a small bowl; add to the starter mixture. Stir in remaining 1-1/2 cups flour, salt, baking soda, and baking powder. Turn dough out onto a floured board and knead 5 to 8 minutes, or until smooth. Cover loosely and let rest about 10 minutes. Roll out dough into a rectangle approximately 8 x 18. Brush entire surface with half of the melted butter.
  2. In a small bowl, mix filling ingredients; sprinkle evenly over dough. Roll up along the 18" side, forming a log. Using a sharp knife dipped in flour, cut the roll into 24 pieces, then form into balls. Dip balls into remaining melted butter and place into a lightly greased bundt pan, stacking one on top of each other. Set in a warm place and let rise until doubled, 1 to 2 hours.
  3. Bake at 375ยบ for about 30 to 40 minutes. Remove from oven and flip pan upside down on serving plate. Mix together icing ingredients until reach desired drizzle consistency.
  4. Drizzle icing over warm Monkey Bread.

Sourdough, Monkey Bread

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