Monkey Bread(1 Loaf)

• 2 Tbsp. dry yeast
• 1 c. lukewarm water
• 1 egg, slightly beaten
• 1/4 c. granulated sugar
• 2 tsp. salt
• 3 1/2 c. white flour (approximately)
• 1/2 c. butter, melted

1. Dissolve the yeast in the lukewarm water.
2. Beat the egg, sugar and salt together.
3. Combine the yeast and egg mixtures in a large mixing bowl.
4. Blend in enough flour to make a soft, but manageable dough.
5. Knead dough about five minutes.
6. Cover the bowl with a damp cloth and let dough rise until double in bulk, approximately 1 1/2 hours.
7. Roll dough on a floured surface until dough is about 1/4-inch thick.
8. Cut the dough with a biscuit cutter and dip each cut piece into the melted butter.
9. Layer these cut, buttered pieces, overlapping them in an angel food cake pan or a Bundt pan. Cover pan with a damp cloth and let dough rise again until double in bulk.
10. Bake in a preheated 375u0b0 oven for 20 to 25 minutes.
11. If bread browns too fast while baking, cover top with foil.
12. When baked, turn out on a rack to cool.

yeast, water, egg, granulated sugar, salt, white flour, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872811 (may not work)