Wednesday, June 03, 2015

Abu Bread

After our family reunion, we returned to our NEW house!  It was quite the experience moving while pregnant.  I really wanted to help but couldn't do much.  I even pulled a muscle when loading the car with hanging clothes.  Of course, we began cooking right away.
 Kate wanted to make a recipe from her Princess cookbook that my brother picked out for her.
 One of the first recipes we made was "Abu Bread."  Take a wild guess as to what this is.....yes! Monkey bread!  It turned out really good.  It was actually making dough for the bread portion.  I'm used to the monkey bread that uses biscuit dough, so this was a little different but was good.  This is really a great recipe to make with the littles.
 They can be really helpful rolling the dough in the cinnamon sugar and throwing the dough balls into the pan. 
Kate has been asking for a Jasmine birthday party and I haven't decided if we will use Abu bread or not! 
Abu's Monkey Bread
3 cups flour (substitute GF baking mix if gluten free)
4 tsp baking powder
1 tsp salt
1/3 cup cold butter
1 1/4 cup milk
1/2 cup brown sugar
1/2 cup white sugar
1 tsp cinnamon
6 Tablespoons butter

Preheat oven to 375.  Stir together flour, baking powder and salt.  Cut in butter with knife or pastry knife.  Then use your hands to "pinch" the butter in until the size of peas.  Stir in the milk.  Turn onto a flat surface and knead for five minutes.  Tear off small round pieces of dough - at least 3 dozen.

Melt butter.  Mix sugars and cinnamon together.  Dip eat ball into butter, then dip into sugar mixture. Place the balls into a pre-greased bundt/tube pan until the pan is full.  Place the pan into over and bake for 25 minutes.  Remove pan from oven and allow to cool for 10 minutes.  Hold a plate over the open side of pan and rotate the two so that the bread comes out onto the plate.  Enjoy!

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