Nourish Your Children

For Christmas morning brunch, this delicious ‘real food’ recipe will delight your family.

Begin with your regular sourdough bread recipe.   The recipe I use makes 3 loaves each 2lbs.  I set aside 2 lbs. of dough to make this Monkey Bread recipe.

Melt 1 stick of real butter.

Mix 2 cups of sucanat and 2 tsp. of cinnamon in a bowl

Roll the bread dough into 1-inch balls.  Roll the balls in the butter then into the sucanat and cinnamon mixture.  Place in a buttered 9-inch bunt pan.

Pour the left over cinnamon/sucanat mixture and the leftover butter evenly onto the top of the balls.  This will make a carmel like sauce.

Let rise for several hours until the balls have doubled in size.

Or cover with wrap and place on the refrigerator overnight awaiting

 Christmas morning. 

In the morning bring out of the refrigerator,  bring up to room temperature and proof in the oven by setting the oven on its lowest heat setting and put the pan in the oven with another pan of warm water.  Allow to rise in the proof oven for about 30 min.  Remove pan of rising bread and the pan of water.  Bring oven temperature up to 350 degrees then bake for 30 minutes.

Loosen the edges of the pan and turn upside down on a serving plate.

This post is part of Real Food Wednesdays hosted by Kelly The Kitchen Kop