One-Rise Monkey Bread

• 3 to 3 1/2 c. unsifted all-purpose or bread flour
• 2 Tbsp. sugar
• 1 tsp. salt
• 1 pkg. active dry yeast
• 1 c. very warm water (120~ to 130~)
• 2 Tbsp. butter or margarine, softened
• 1 egg
• 1/3 c. butter or margarine
• poppy seed (optional)

1. Grease a 12-cup fluted tube pan or a 10-inch tube pan.
2. In large bowl blend 1 1/2 cups flour, sugar, salt, yeast, water, margarine and egg at low speed until moistened.
3. Beat three minutes at medium speed.
4. Stir in remaining flour by hand.
5. Knead dough on floured surface until smooth, about 1 minute.
6. Press or roll dough to 15 x 12-inch rectangle.
7. Using sharp knife, cut dough into diamond-shaped pieces by cutting into 2 inch strips diagonally across dough.
8. In shallow pan melt 1/3 cup butter.
9. Dip each piece of dough in melted butter and place in prepared pan, making layers. Sprinkle each layer with poppy seeds.
10. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
11. Heat oven to 375u0b0.
12. Bake 20 to 25 minutes.
13. Cool in pan 2 minutes.
14. Invert into serving pan.
15. Makes a 10-inch pull apart loaf.

bread flour, sugar, salt, active dry yeast, very warm water, butter, egg, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=192954 (may not work)