Recipe: Butter monkey bread

Butter monkey bread Total time: About 1 hour plus rising time Servings: 10 to 12 Note: Adapted from “The Best From Helen Corbitt’s Kitchens” by Helen Corbitt. 1 prepared recipe dough 1/2 cup (1 stick) butter, melted 1. Punch down the risen dough and turn it out onto a lightly floured work surface. Roll the dough into a rectangle one-fourth-inch thick. Using a pizza cutter or sharp knife, cut the dough into 1-by-2-inch rectangles. (The dough can also be cut into triangles, but rectangles are speedy and easy. It’s also OK if some of the end pieces are imperfect; just intersperse them among the prettier rectangles and the bread will bake up great.) 2. Dip each dough rectangle into the melted butter and arrange the rectangles in the bottom of a nonstick Bundt pan, crisscrossing and overlapping the pieces. Continue until all of the dough is used. 3. Cover the Bundt pan loosely with plastic wrap and set aside until dough is risen and comes almost three-fourths up the sides of the pan, about 1 hour. Meanwhile, heat the oven to 350 degrees. 4. Uncover the pan and bake until the bread is puffed and lightly golden brown on top, about 25 to 30 minutes, rotating the pan halfway through baking for even coloring. 5. Remove to a rack and cool, still in the pan, for 15 minutes. Gently flip the monkey bread upside down onto a serving plate and serve warm. Each of 12 servings: 287 calories; 5 grams protein; 31 grams carbohydrates; 1 gram fiber; 16 grams fat; 10 grams saturated fat; 43 mg. cholesterol; 5 grams sugar; 205 mg. sodium.