Pioneer Woman's Monkey Bread Recipe - Food.com (2024)

FAQs

Why is my monkey bread doughy? ›

If the bottom of the pieces that haven't been exposed is still doughy, the bread needs to bake longer. If it's fully baked and no stretchy dough appears, it's ready.

I bake mine in one of the best Bundt pans, but a tube pan works, too. You could even bake it in a muffin tin for individual monkey bread "muffins." Wouldn't that be cute?! Just be sure to adjust the baking time.

Monkey bread (also known by other names including plucking cake, pull-apart bread, and bubble bread) is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It consists of pieces of soft baked dough sprinkled with cinnamon.

If you somehow end up with leftovers, save them for later! This Grands!™ Monkey Bread can be stored, tightly covered, on the counter for 1–2 days. To keep it fresh for 3–4 days, pop it into the fridge. And if you want to put a treat aside for future you, you can freeze monkey bread for up to two months.

Your Bread Doesn't Have Enough Gluten

Once these proteins become moist, they create stretchy molecules that give bread dough its elasticity. Gluten helps bread maintain its shape and produces the "crumb" (or texture). If your bread does not have enough gluten, the crumb will not come out as expected.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Can you bake a Bundt cake in a 13×9 pan? Yes—but don't overfill the pan. Be sure to leave about 1/2″ to 1/4″ of space at the top to give the cake room to grow. You'll also need to adjust your baking time.

Can I bake a bundt cake in an angel food cake pan with a removable bottom? —M.J., Spokane, Washington Yes, indeed, as long as the cake batter fills the pan about two-thirds full. To prevent leaking, wrap the bottom of the outside of the pan with aluminum foil first.

Monkey bread gets its name by the method in which it is eaten: picking off chunks of buttery, gooey dough with your fingers not unlike a monkey grooming his buddy (which is actually a weird thing to name a food after, if you really think about it.)

Studies have shown the benefits of monkey bread in the field of medicine. This fruit actually has anti-diarrheal, anti-inflammatory and analgesic properties, which can be beneficial for heart disease and diabetes.

What country is monkey bread from? ›

Baobab is a fruit grown in Africa. Pronounced as “bau-bab,” this fruit grows on trees that can be over 1,000 years old. A baobab tree may also be called a monkey bread tree, Ethiopian sour gourd, cream of tartar tree and even upside-down tree.

In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. This is true for loaves where the outside of your bread may look fully set, but the inside of the bread is still gummy. Place the loaf back in a preheated oven at 350° F for 10-20 minutes.

Too much water can also produce a damp loaf. Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.

Recipe Tip

If the top is browning too much and the center is still not at 190°F, lower the monkey bread in your oven and/or cover it with foil to prevent over-browning.

Place on a parchment lined cookie tray and bake again for 150-25 minutes in a 350 degree F oven. The goal is to dry out the bread. After the second baking, it will become more golden in color. The bread may not turn out fully baked, but most of the moisture will be dried out.