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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.