Monkey Bread recipe—the non-dessert variety
Update: I have updated this recipe to show all measures in grams, as well as fixed some formatting and typos. Given the approaching holidays, I chose to republish with a new date, as it's been a few years since I posted this.
Growing up, around the holidays my mom would bake something we called Monkey Bread. If you search the net for Monkey Bread recipes, what you'll find is a number of dessert-like breads, covered in a sticky brown sugar (or other sweet) coating. Those are not the Monkey Bread my mother made—hers was more of a "regular" bread (containing just ¼ cup of sugar) that you can eat with your meal.
What makes the bread unique—and fun to eat—is that it's assembled from small pieces, which you then tear off and eat.
Although I bake Christmas cookies and occasional other stuff, I'd never tried her Monkey Bread recipe. But for this year's New Year's Eve party/potluck, I thought I'd give it a shot…and after a couple false starts, I managed to get one done…
As noted, that was not my first attempt. I left the egg out of my first batch (whoops), and missed a whole cup of flour (whoops again) on my second try. But in the end, it came out great, and was well liked at the party.