Chunky Monkey Bread for Kneaders French Toast
While I’ve been busy making lots of changes to the appearance of my blog,
I’ve also been working hard to improve my posts as well.
Over the next few months, you may see more than several recipes from last year re-baked, re-photographed, and re-posted.
A lot of my recipes from the beginning of my blog are a little rough.
Measurements are off.
Instructions are weird… or just missing altogether.
And I can’t even talk about the photography.
So, check that one off.
And due to it’s recent and unexpected popularity on Pinterest
this Chunky Monkey Bread for Kneaders French Toast is next on the list!
I’m only re-doing Part I (the Chunky Monkey Bread).
so make sure to head that way
after you make this bread!!
Kneaders French Toast is nothing short of phenomenal. Truly.
And while I can’t deny the caramel syrup is certainly something to write home about,
It’s the bread that really makes this breakfast special.
The chunky bread with the brown sugar and cinnamon swirls throughout–
that’s what really puts their french toast over the top.
So don’t think you can skip this part and just head for the syrup!
Uh-uh. No way, mister!
Take the time to make this right!
Your waistline will thank you.
…eh. Maybe not. But the crowd at the breakfast table certainly will!
Some of us (*cough*) aren’t totally capable of waiting for the French Toast…
Chunky Monkey Bread
Makes 2 loaves
For the Dough:
- 1 c. warm water
- 1 tbsp. yeast
- 3 tbsp. sugar
- 3 c. AP flour (do not use whole wheat!)
- 1/4 c. dough enhancer
- 3 tbsp. butter, soft
- 1 tbsp. oil
- pinch of salt
For the Brown Sugar Filling:
- 2 c. brown sugar
- 1/2 c. butter, melted
- 2 tsp. cinnamon
- Proof the yeast by sprinkling it over the water. Sprinkle the sugar over the yeast. It should all start to sink into the water and eventually become foamy.
- Meanwhile, add remaining dough ingredients into a bread machine or a stand mixer.
- Add the yeast mixture into the bread machine or bowl.
- If using a bread machine, run through dough cycle.
- If using a stand mixer– use a paddle attachment to mix together until a dough ball forms. Cover and let rise in a warm place for 30 minutes. Punch down with bread hook. Repeat two more times.
- Meanwhile, grease and line two bread loaf pans with parchment paper.
- Mix together the brown sugar, melted butter, and cinnamon.
- Remove from bread machine or bowl. Divide dough into halves. Continue to divide into halves until you have 64 small dough balls.
- Line the bottom of the two pans with dough balls.
- Spread each of them with the brown sugar mixture. Continue alternating layers of dough with layers of brown sugar until no more remains (I got 3 layers of dough, 2 of brown sugar).
- Cover and let rise for 30 more minutes.
- Bake at 375º for 27-28 minutes.
- Remove and let cool in pan for about 10 minutes. Remove from pan and let continue to cool on rack… or start eating :)
- If you’re making french toast, click here for the rest of the recipe and instructions!
*Not totally necessary, but strongly recommended if you have access to some! Simply omit from the recipe if you don’t.
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Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
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