Granny's Monkey Bread
1 envelope active dry yeast
1/2 C. very warm milk (110 to 115°F.)
1 egg, lightly beaten
1/2 C. vegetable oil
3 C. sifted all-purpose flour
1/4 C. sugar
1 t. salt
1/2 C. boiling water
1/4 C. butter or margarine, melted
Dissolve yeast in warm milk in small bowl. Place yeast mixture, egg, oil, flour,
sugar and salt in large bowl; beat until smooth. Very slowly drizzle in boiling
water, beating hard all the while. Cover bowl of dough with plastic wrap;
refrigerate overnight.
Next day, coat a 10-inch (12-cup) Bundt pan or 10-inch tube pan with nonstick
cooking spray; set aside. Punch dough down, turn onto well-floured pastry cloth
and knead 1 minute. With floured, cloth-covered rolling pin, roll dough into a
1/4-inch-thick rectangle. Cut into strips 3 1/4 to 4 inches long and 1 1/2 to 2
inches wide. Dip in melted butter, then arrange strips, overlapping, in pan.
Cover with cloth and let rise in warm, draft-free place until doubled in bulk,
about 1 1/2 hours. Toward end of rising, preheat oven to 350°F. Bake 35 to 40
minutes until loaf is golden brown and sounds hollow when tapped with a fork.
Cool loaf in pan on wire rack 5 minutes, then turn out on rack and cool before
serving.
1543
Publication
of On the Revolution of Heavenly Bodies by Polish scholar Nicolaus
Copernicus—giving his theory that the earth revolves around the sun.