Buttery Egg Bread recipe found (just in time for T-giving)
Hi,
Thanks for your help on this topic. I searched all over the web, and nobody even on this impressive site had the recipe I was looking for. Fortunately, a family member found an old copy of this spectacular, no-knead, crusty bread. Always a hit w. my people on special occasions. Anyone who would like to substitute more specific measurements (like 'stick of butter'), please do!
Monkey Bread (so-called by the friend of my mother who gave her the recipe circa '68)
3/4 stick butter
1 pkg yeast dissolved in water (half cup)
1/4 cup sugar
3 c flour
1 cup milk
2 eggs
1/2 tsp salt
Add half flour to all other ingredients; mix and let rise one to two hours; beat down adn add remaining flour; put batter in fridge; grease top w. melted butter and cover and let stay in fridge; two hours before serving take out of fridge; drop by spoonfuls into two well buttered pans; melt one stick of butter and pour evenly over bread in pans; let rise two hours and bake at 375 for 45 minutes.
First of all, I'm so sorry I know this is an old discussion; the topic is vital, and I am appealing to the admin. Please approve my post, Thanks It's no-knead and crusty but uses a bit of vague measurements. Does anyone have tips for converting "stick of butter" etc. to more precise amounts? I would be very happy if you could let me know, thanks
Use weight. Enjoy!
Fortunately, not too many of the ingredient measurements are vague. A pkg of yeast is 7g or 2-1/4tsps. A stick of butter is 1/4lb, or 1/2 cup (3/4 of 1/2cup would be a hair over 1/3cup)..
If you wish to convert all the measurements to weight, as Davey suggested, there are lots of conversion sites online. But, you seem to be in a hurry, so the cup/tsp measurements should do for now.
Thank you so much for the info. appreciate
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