Monkey Bread

• 3 c. milk
• 1 c. sugar
• 1 c. oleo
• 2 pkg. yeast
• 8 c. flour
• 3 tsp. salt
• 2 tsp. baking powder
• 1 tsp. soda

1. Use a heavy-duty mixer for this or knead well.
2. Pour milk over the sugar and oleo.
3. Add dissolved yeast.
4. Mix dry ingredients. Add flour mixture one cup at a time.
5. Put in large bowl and let rise until double.
6. Add one more cup of flour and store in airtight container in refrigerator until ready to use.
7. To use, roll out thin, cut into strips and dip strips into butter or oleo and layer into large baking pans.
8. Let rise again and bake at 425u0b0 for 10 or 15 minutes.
9. Serve hot.
10. You don't have to use all this at one time.
11. This will stay up to two weeks in the refrigerator. You will need about 2 sticks of melted oleo or butter to dip the strips into before layering into the pan.

milk, sugar, oleo, yeast, flour, salt, baking powder, soda

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526949 (may not work)