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Monkey Bread
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| 2 1/2 tsps | active dry yeast |
| 3 cups | all-purpose flour |
| 1 tsp | ground cinnamon |
| 1 tsp | salt |
| 1/4 cup | white sugar |
| 2 Tbsp | margarine, softened |
| 1 cup | water |
| 1 cup | margarine |
| 1 cup | packed brown sugar |
| 1 cup | walnuts |
| 2 Tbsp | cinnamon |
Remove baking pan from machine. Place yeast, flour, ground cinnamon, salt, white sugar, 2 Tbsp butter and water in the order that is recommended for the bread maker.
When the dough is complete, place dough on floured surface and knead 10 to 12 times.
Mix brown sugar, butter and Tbsp cinnamon to pour over the top.
Cut dough in one inch chunks. Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.
Bake in a preheated 375 degree oven for 20 to 25 minutes or till golden brown. Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate. Serve warm.
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