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tried to make monkey bread and failed :(

post #1 of 6
Thread Starter 
Ive just recently been inspires to cook and bake. Im always willing to try something new. I don't have very much experience working with yeast. I suspect that was my issue in this particular case but i did notice some errors on my part throughout the steps.

The finishing product the double balls failed to mold together, cheching it by dragging my knife over a few balls. So i took one of them out and cut it in half and the dough was hard . frusturated i had to throw it out and very disappointed.

During the steps everything was going beautifully. I melted some butter and greased the bottom of a bowl put a beautifully kneaded dough and turned once. Put a damp towl over bowl and put in refrigerator over night following instructions. The next day i took the bowl out and i believe the butter hardened around the dough preventing the yeast from doing its job. So i let it be until room temperature and started forming balls and placing them in pan.

Well baking is definitly a science and willing to try this again.
post #2 of 6
It us but it sounds like you understand the science. There's no need to refrigerate the dough, simply let rise after you assemble your monkey bread. As long as your water isn't too hot it'll turn out great! I love that you don't give up smile.gif Many people get discouraged so easily when it comes to baking.
post #3 of 6
Is, not us, mistype
post #4 of 6

Why all the fuss with the yeast dough?

Monkey bread is made with canned biscuits.

http://www.pillsbury.com/recipes/grands-monkey-bread/7a1e41b1-4708-4028-8ce6-fcb5baebbc19

 

mimi

post #5 of 6

It sounds like a failure of the yeast to fully rise.  Not an uncommon problem for beginning yeast bakers.  Knowing how long it takes bread dough to rise is a function of many factors so recipe times sometimes may not be accurate.  After the overnight in the refrigerator the dough needed more time to rise on the counter.  Next time try a more traditional countertop rise rather than the extended refrigerator rise.  That will make it easier for you to get a feel for how much a dough is supposed to rise, and what is over-risen that way.  Whatever you do, don't get discouraged... we've all thrown out dough early in our yeast baking!

post #6 of 6
Quote:
Originally Posted by flipflopgirl View Post

Why all the fuss with the yeast dough?
Monkey bread is made with canned biscuits.
http://www.pillsbury.com/recipes/grands-monkey-bread/7a1e41b1-4708-4028-8ce6-fcb5baebbc19

mimi

Allow me to apologize re my lack of Monkey Bread knowledge.
Was talking to my sister and was informed that yes it can be made both ways.
So don't give up .... there will come a day when heaven and earth align and things will just click.
Then you will be passing along all your tips and trix to someone just starting out.

mimi
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