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.
The Baltimore Bomb Pie was pretty high on my list of recipes to fix.
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.
A lot of people think it’s the caramel syrup.
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
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Ingredients:

    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
    Instructions:
    1. 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.
    2. Meanwhile, add remaining dough ingredients into a bread machine or a stand mixer.
    3. Add the yeast mixture into the bread machine or bowl.
    4. If using a bread machine, run through dough cycle.
    5. 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.
    6. Meanwhile, grease and line two bread loaf pans with parchment paper.
    7. Mix together the brown sugar, melted butter, and cinnamon.
    8. Remove from bread machine or bowl. Divide dough into halves. Continue to divide into halves until you have 64 small dough balls.
    9. Line the bottom of the two pans with dough balls.
    10. 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).
    11. Cover and let rise for 30 more minutes.
    12. Bake at 375º for 27-28 minutes.
    13. Remove and let cool in pan for about 10 minutes. Remove from pan and let continue to cool on rack… or start eating :)
    14. 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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    Comments

    1. Now that’s a beauty! :) Nice bread!

    2. We need to have a talk, missy.
      Why do you make things that are irresistible to me? Seriously. I don’t have a sweet tooth. I could ignore cookies and cakes and things but French Toast? Really–French freakin’ Toast. You HAD to go there, didn’t you? I kinda forgave you for the Samoas posts but now this? I am salivating. And sad that you don’t ship. When I die, please hook this intravenously to me. I love it.

    3. I could eat this in one sitting. Well, I guess I could say that about most of your stuff. It’s awesome. I don’t think this would make it to french toast. No, ma’am. And I like your idea of re-doing some posts. I’ve been thinking about that as well. I like to pretend they never existed. LOL

    4. so want to eat it write now ;) It looks srumptious!

    5. well the pictures alone are making me hungry!

    6. um – WOW! sounds and looks amazing.
      ~visiting from grateful belly:)

    7. I bet that sure is good come see me at http://shopannies.blogspot.com

    8. I am so excited to try this! I miss Kneaders. Could you freeze the second loaf to make more French toast later? Thanks!

    9. I love love love kneaders and I now live outside of utah and I am so sad cuz no more kneaders. Where do you get dough enhancer? That is the only thing that I am missing!

      Thanks

    10. I commented before but I don’t believe that the profile i was under had a email linked to it so i am going to try again.

      I love love love kneaders and I now live outside of utah and I am so sad cuz no more kneaders. Where do you get dough enhancer or do you use a homemade one? That is the only thing that I am missing! I have searched all the stores around me so i am wondering if there is a substitute or if it would be fine without it?

      • Yay! Glad you came back :)

        The dough enhancer I use is called Augason Farms. I have to buy my on Amazon (which I think is completely worth it, by the way) as I don’t live in UT anymore, but you can find it at any Macey’s grocery store out there either in the baking aisle or in the food storage section.

        And you definitely don’t HAVE to have it either. It just makes it softer, longer. But this is still a great recipe without it!

    11. Uggh, help, just made the dough. Do you leave space between the balls in the pan. If not, I have no where near enough to cover the bottom and do 3 layers!!! Help!

      • Do you have smaller loaf pan you could use? Don’t stress over the three layers, and just make sure the bottom is covered, and don’t cram the dough balls together.

    12. I might be stupid, but I’m confused about punching the bread down twice with the dough hook. Just one simple tap and then let it rise again for 30 minutes?

    13. This is not a criticism, just a thought: It would be nice if you did step by step pictures instead of all the pictures being of the final result.

    14. I printed the chunky monkey bread part 1 but I can’t connect to the part 2 for french toast.

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