Butterscotch Monkey Bread Recipe (Bubble Bread) (2024)

FAQs

How to make bread with bubbles? ›

Preheat the oven to 350 degrees F. Uncover the bundt pan and bake until the bread is golden brown and the bread is baked through, 30 to 35 minutes. An instant-read thermometer inserted into the bread should read 190 to 200 degrees F.

If the bottom of the pieces that haven't been exposed is still doughy, the bread needs to bake longer. If it's fully baked and no stretchy dough appears, it's ready.

The origin of the term "monkey bread" is unknown. Some food historians suggest that it comes from the pastry being a finger food, and that those eating it pick apart the bread with their hands as a monkey might. Others suggest that it comes from the pastry's resemblance to the monkey puzzle tree Araucaria araucana.

Alveoli. This is the name for the holes in the crumb. These are really air pockets that are formed during mixing and they expand during fermentation and baking.

Without the bubbles that aerate them, breads would be rock-hard lumps that we'd have to suck on in hopes of dissolving a bit with our saliva, and cakes would be dense and rubbery discs that might work best as drain stoppers.

Monkey bread is definitely best served on the same day that it is baked, preferably fresh out of the oven! Any leftover monkey bread should be stored, covered tightly with plastic wrap or in an airtight container, at room temperature or in the refrigerator for up to 3 days.

Although monkey bread is best served fresh and warm, it can be reheated the next day in a 200°F oven or in the microwave. This delicious monkey bread would be great served with fresh fruit for a brunch.

If you somehow end up with leftovers, save them for later! This Grands!™ Monkey Bread can be stored, tightly covered, on the counter for 1–2 days. To keep it fresh for 3–4 days, pop it into the fridge. And if you want to put a treat aside for future you, you can freeze monkey bread for up to two months.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Why does my banana bread taste rubbery? ›

You Over-Mix the Batter

The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread. Simply stir until moist, and then do no more.

Fixing Undercooked Bread

It is pretty simple to salvage an undercooked bread and create a decent loaf. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread.

Monkey bread soon became the more common name for this Hungarian Jewish dessert and therefore what most people know as monkey bread today is actually aranygaluska.

Fun Fact about this dish: The Monkey Bread is actually an 1880's dessert of Hungarian origin which began growing in popularity as immigrants introduced it to the American landscape in the 1950's. The name came from the pastry being a finger food, where the consumer would pick it apart as a monkey would.

Studies have shown the benefits of monkey bread in the field of medicine. This fruit actually has anti-diarrheal, anti-inflammatory and analgesic properties, which can be beneficial for heart disease and diabetes.

Allow the bread to rise in a draft-free 80°F to 90°F area away from a heat source. If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. Then, when placed to bake in the oven, the "over spring" is exaggerated and large air pockets form inside the dough.

During bread making, the dough is left in a warm place. The warmth causes fermentation to take place. However if the temperature is too high, for example during the cooking process the yeast is killed. During fermentation, carbon dioxide is produced and trapped as tiny pockets of air within the dough.

Following percolation, dough rise comes mostly from the percolating bubble.