Monkey Bread

This is great for barbecues and other get-togethers! The guests simply break off a chunk or two without having to use a knife.

Monkey Bread:


  • 1+1/3 cups water (335ml)
  • 1/4 cup vegetable oil (60ml)
  • 1 egg
  • 1/2 tsp salt (3ml)
  • 1 tbsp white sugar (15ml)
  • 3 cups white bread flour (408gm)
  • 1 cup whole wheat flour (135gm)
  • 2 tsp dried yeast (10ml)


Place liquid ingredients into the bread-pan first, followed by dry ingredients and finally the yeast.

Set machine for white bread, large loaf and select ‘dough’.

After cycle has completed, turn dough out onto a lightly floured surface, divide into two halves.

Place water in large mixing bowl and add sugar, yeast and salt.

When mixture has started to bubble, add eggs, oil and gradually add in flour, mixing well, first with a large metal spoon and then using fingers.

Mix and knead really well.

Do not add too much flour while kneading, as the dough will bind to itself quite well once you get going.

Knead until smooth and sticky, but not sticky enough to cling to surface.

Place in warm, greased bowl and cover.

Allow to rise for two hours or until doubled in volume.

Then punch down dough and knead lightly, divide into two halves.

Divide the dough for each loaf into 18 or 19 pieces of approximately the same size. Arrange the balls for each loaf on parchment paper on a pizza pan so that they are just touching, and allow to rise for about an hour.

Brush with egg wash or milk, add sesame seeds (optional).

Bake each tray separately at 375°F or 190°C for 25 minutes.

Brush with melted butter when removing from the oven if you did not use egg wash and allow to cool on baking rack.