Monkey Likes Bread
Five hundred is a pretty sweet number. There are a lot of things out there that I would really enjoy having five hundred of: five hundred dollars, five hundred kittens laying on me while I go to sleep, or maybe five hundred free flights around the world to experience international cuisine.
These three options would be incredible (if you don’t want kitten blankets, then I don’t think we can be friends), but I know something that blows these out of the water: 500 likes on Facebook for Silver Spork News.
Thank you, everyone, for helping us continue to grow as an organization and, more importantly, as a community. I’m excited to find new ways that Silver Spork News can interact with all of our wonderful readers. Leave us some comments and keep following our posts. If there’s ever some type of food you would like to see on Silver Spork News, send us an email and we’ll dedicate a post to you.
Now that we’ve just gotten through the frenzy of Thanksgiving (raise a glass of eggnog to those who fell at Black Friday), we’re going to truly settle into winter mode.
And I’ll bet that we’re just as excited for the holidays as you are, so expect steady coverage of everyone’s favorite recipes Silver Spork style.
But before we get to that, I’ve got a recipe for you today. Five hundred dollars (one of my dreams) can also be called a monkey. You’ve given us a monkey of likes, so we’ll bring you a monkey recipe. If you’ve liked our site already, make this recipe and share it with your non-Sporker friends. Proselytize them, sporkers, and we’ll hit 1000 likes sooner than ever.
Again, sporkers, we at Silver Spork News thank you for joining our community.
Editor ‘n Chef
Monkey Likes Cinnamon Pull-Apart Bread
2 teaspoons active dry yeast
1 1/3 cups warm water
1 teaspoon sugar
2 tablespoons olive oil
2 teaspoons salt
3 ½ cups flour
For sauce coating:
1/3 cup sugar
1 teaspoon cinnamon
½ cup butter
1 cup brown sugar
2 teaspoons water
Put active yeast in the warm water with the sugar, let sit for 5 minutes.
Mix flour, salt, oil with the yeast.
Use dough hook on mixer for 5-6 minutes. OR if by hand, flour a surface and hand and knead for 7-10 minute until elastic-like.
Coat a large bowl in oil, place dough in, and flip to coat so it doesn’t dry out, cover with clean dish cloth.
Set in a warm place (60-80 degrees) to rise for 1 1/2-2 hours, or til doubled in size. I usually turn my oven on for 2 minutes on the lowest setting then turn off and use it to raise my dough.
For sauce coating:
In a small bowl, mix sugar and cinnamon, set aside.
In a small sauce pan heat butter, brown sugar, and water.
Preheat oven to 350.
Once dough has risen, punch down. Make small balls of dough about 2-3cm in diameter. Coat them in sugar-cinnamon mixture, placing in a bundt pan, and repeat until all your dough is gone.
Pour heated mixture over dough balls, bake for 25-30 min at 350 degrees F.
Now once these have cooled, invite some friends over and share the Silver Spork News wealth. They’re looking for good food and we’re always looking for more friends.
Post by Ian Sims. Recipe from food.com