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Maple Monkey Bread
Recipe Courtesy North Dakota Wheat Commission

1 cup whole wheat flour
3-1/4 cups bread flour
1/3 cup sugar
2 envelopes yeast
1 tsp salt
1/2 cup water
1/2 cup 2% milk
1/2 cup butter or margarine
2 large eggs
1 cup maple syrup
1 cup chopped walnuts

Combine in large bowl 1 cup whole wheat flour and 1

cup bread flour, sugar undissolved yeast, and salt. Heat water, milk
and 5 tablespoons butter until very warm (120-130 degrees F); stire
into flour mixture. Stir in eggs and enough remaining flour to
make soft dough. Knead on lighltyl floured surface until smooth and
elastic, about 6-8 minutes. Cover; let rest on floured surface 10
minutes. Divide dough into 32 pieces; roll into balls. Melt remaining
3 tablespoojns butter; dip balls in butter. Layer 1/3 cup syrup,
1/2 cup walnuts, and 16 balls evenly in bottom of greased
10-inch tube pan with non-removable botton. Repeat layers once. Top with
remaining 1/3 cup syrup. **Cover; let rise in warm, draft-free place
until doubled in size, about 30-40 minutes. Bake at 375 degrees
for 35 minutes or until done, covering with foil during last
10 minutes to prevent excess browning. Let cool in pan on
rack for 10 minutes. Invert into serving plate.

**CoolRise Alternate Method: Shape
loaf as directed. Cover tightly with plastic wrap; refridgerate 2-24 hours.
To bake, remove from refridgerator, uncover dough, and let stand 10
minutes at room temperature. Bake at 375 degrees for 40 minutes

or until done. Let cool as directed.

Nutritional Information
Each 1.7 oz serving provides approximately: 155 calories, 3 g protein,
22.5 g carbohydrates, 1 g fiber, 6 g fat, 21 mg
cholesterol, 39 mcg folate, 1 mg iron, 80 mg sodium.