Monkey Bread

Method

1. Put the flour into a large mixing bowl. Add the yeast to one side of the bowl and add the salt to the other, this prevents the salt from killing the yeast. Stir until combined.
2. Add the butter and half the water and mix together, continue to add the water a small amount at a time until you’ve picked up all the flour from the bowl (all of the water may not be required). Keep mixing until the mixture forms a rough dough.
3. Tip the dough out onto a lightly floured work surface and knead for approximately 10 minutes until the dough is smooth, stretchy and bounces back when touched. Place the dough into an oiled bowl and seal with cling film or proving lid. Allow to rise for approximately 45 minutes – 1 hour or until the dough has doubled in size.
4. Meanwhile mix together the soft brown sugar and cinnamon in a small bowl. Melt the butter in a separate bowl and set aside. Lightly grease your bread form with butter.
5. Remove the dough from the bowl and knock it back, kneading all of the air out of it.
6. Shape your dough into small balls (about 3cm). Dip each ball into the melted butter then cover with the brown sugar and cinnamon mixture. Layer your dough balls in the bread form till all the dough is used up.
7. Cover with a tea towel and leave to rise for another 45 minutes – 1 hour until doubled in size. Meanwhile, preheat your oven to 200°c/ 390°F/ gas mark 6.
8. Once doubled in size place your bread into the oven and bake for 35-40 minutes until golden brown – keep an eye on the bread near the end of the cooking time it can very easily burn!
9. Leave in the bread form to cool slightly for 5 minutes, turn out onto a flat surface and serve.