Mozelle Howsley's Monkey Bread


Excerpted from "Barbecue Biscuits and Beans" by Bill Cauble and Cliff Teinert – Bright Sky Press

Warm and hardy, monkey bread is a traditional treat that is easy and fun.

12 to 15
Year Round
  • Prep Time:
    2 hrs
  • Cook Time:
    35 mins
  • Ready In:
    about 3 hrs


  • 7 cups all-purpose flour
  • 2 cups milk, scalded
  • 2 2-ounce cake yeast or 3 1/4-ounce packets dry yeast
  • 1/2 cup sugar
  • 1/2 cup potato water
  • 1/2 cup butter
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup mashed potatoes

Preparation Directions

  1. Preheat 2 12-inch Dutch ovens to 350º F.
  2. Mix yeast and potato water that has been cooled to lukewarm, just warm enough to dissolve yeast. (Potato water is the water in which you have cooked potatoes.)
  3. Add milk, sugar, melted butter, mashed potatoes, baking powder, baking soda and salt. Mix until blended.
  4. Add flour and knead 10 minutes. Let rise twice.
  5. Roll out to 1/2-inch thickness; cut with knife into 2-inch squares.
  6. Dip squares in butter and place into two 9-inch round tube pans. Bake in Dutch Ovens for 35 to 40 minutes.

Suggested Cookware