Scant Active MONKEY BREAD

Scant Active MONKEY BREAD

Ingredients:
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
¼ cup warm water (105° to 115°F)
1 cup milk, scalded and cooled to lukewarm
¼ cup sugar
1 teaspoon salt
8 tablespoons (1 stick) butter, melted, plus additional for the pan
3 to 3½ cups unbleached all-purpose flour
¼ cup Italian herb seasoning

Directions:
IN A LARGE BOWL, sprinkle the yeast over the warm water. Stir and set aside until the
yeast looks foamy, 5 minutes.
Stir in the milk, sugar, salt, and ¼ cup of the melted butter. Add the flour, ½ cup at a
time, beating well after each addition until the dough is stiff, but still a little sticky,
and smooth (you may not need all of the flour).
Cover and let rise in the bowl until doubled in bulk, about 1 hour.
Butter a 9" tube pan. Place the herbs on a dinner plate. Pour the remaining ¼ cup
melted butter into a shallow bowl. Turn the dough out onto a floured surface and pinch
off 2" pieces of dough. Shape each piece into a ball. Dip in the melted butter, then in
the herbs. Place them in the pan. The pan should be about half full. Cover and let rise
until almost doubled in bulk, about 45 minutes.
Preheat the oven to 400°F. Bake until golden brown, 25 to 30 minutes. Invert the bread
onto a cutting board or serving dish, and serve warm.
Italian Turkey Meatball Soup & Monkey Bread
soup
SPRING GREENS SOUP WITH DILL
SPRING GREENS, SOMETIMES CALLED WILD CABBAGE, ARE SIMILAR TO KALE IN THAT THE
CENTRAL LEAVES FORM A VERY LOOSE HEAD OR NO HEAD AT ALL. BECAUSE IT CAN
TOLERATE COLD WINTERS, WILD CABBAGE GROWS PRIMARILY IN NORTHERN EUROPE. IT’S
EASY TO FIND IF YOU ARE A FORAGER, OR YOU MIGHT FIND IT IN FARMERS’ MARKETS IN THE
EARLY SPRING. IT RESEMBLES A SMALL HEAD OF CABBAGE YET IS MORE DELICATE. IF YOU
CAN’T FIND IT, SUBSTITUTE YOUNG KALE OR SPINACH.
Makes 6 servings