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PARMESAN MONKEY BREAD

June 6, 2011

This spectacular construction is little known outside the USA.  Basically it is constructed of individual bread rolls.  If it is not your thing, just make up the bread rolls.

7g packet of dry yeast

1/3 cup of warm water

2/3 cup warm skim milk

3 cups plain flour

2 tbspns lite vegetable spread (melted)

4 tbspns parmesan

1.  Combing yeast and water in a small bowl.  Allow to stand for about 5 minutes and then stir with fingers.

2.  Combine flour and a pinch of salt in a large bowl.  Mix the yeast mix and warm milk into the flour mixture with a wooden spoon.  Continue mixing with your hands until the dough forms a ball.  If it is too dry add a little more milk.  If it is too wet add a little more flour.

3.  Turn out the dough onto a lightly floured surface and knead for about 10 minutes.  (Go on it won’t hurt you think of the exercise!)

4. Place the dough in a lightly oiled bowl, turning the ball of dough so it is coated on all sides.  Cover the bowl with cling wrap and place in a warm, draught free place  for about 1 hour.  It should have doubled in size.

5.  Punch down the dough with your fist and then divide it into 16 pieces and shape each piece into a small ball.

6.  Lightly coat a deep round cake tin with oil.  Dip each ball of dough in the melted margarine and then in parmesan, arrange in the tin in layers.  Cover with a tea towel and let rise again in a warm place for about 40 minutes.

7.  Getting towards the end of the last rising period, preheat the oven to 200 C  Bake bread for 30 minutes.  Place the tin on a wire rack and cool for 30 minutes.  Turn the bread out by inverting the tin on a platter. 

Variations:  Dip each roll in melted butter and cinnamon before placing in tin.

Makes 16  rolls.

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