The Colorado Wheat Administrative Committee wishes everyone a happy Easter and suggests that you add this delicious recipe from the Wheat Foods Council to your celebration meal! Other recipes and wheat nutrition facts are available at the Wheat Foods Council website, http://www.wheatfoods.org/.
Butterscotch “Monkey” Breakfast Bread
Bread machine or traditional
Makes 1 large or 2 small loaves
1 1/8 cups water (more may be added during the first kneading cycle if necessary)
2 Tablespoons margarine or butter
2 Tablespoons brown sugar
1 teaspoon salt
3 cups bread flour (can substitute 1 cup whole wheat flour for 1 cup bread flour)
1 tablespoon gluten (2 tablespoons if using whole wheat flour)
1 package active dry yeast
1 ½ cups butterscotch baking chips
¼ cup melted butter
½ cup toasted, sweetened coconut, divided
If using a bread machine, combine first 7 ingredients in order and select “dough” cycle. After first kneading is completed (and water and flour are adjusted for a slightly sticky dough), add baking chips.
(If making traditionally, combine the first 8 ingredients and proceed as usual).
When dough cycle is completed, divide dough into 18 equal pieces and shape into balls.
Lightly coat baking pan(s) with nonstick spray and sprinkle ½ of the coconut evenly in the bottom. Dip balls into melted butter, then into remaining coconut and place rounded side down on top of the coconut. Spread any remaining coconut on the top.
Cover lightly with plastic wrap and let rise until doubled in size in a warm area– approximately 40 minutes.
Bake in pre-heated 375 degree oven approximately 25 min. for small pans and 30-35 minutes for one large pan. Remove from oven and let sit on a rack for 5 minutes. Turn out onto a serving plate or basket. Best served warm.
