From the kitchen of One Perfect Bite...I rarely use frozen bread dough, but I wanted to share this recipe with those of you who, like me, will use it in a pinch. I needed to come up with a bread that would go well with chili and I had seen a recipe similar to this one on the allrecipes website which you can see here. It was a perfect solution for me this afternoon. Nearly everyone likes monkey bread and I thought this Mexican-style pull apart would work well with the chili. It did. The recipe is easy to follow and is, for the most part, self-explanatory, but there are a couple of unmentioned pit falls that might cause you problems if you decide to make the bread. First, the dough must be completely thawed and at room temperature before it is formed. If you decide to use a pan that does not have a tube, the bread will take longer to cook, and, tube pan or not, you want to make sure the bread is done before you remove it from the oven. Once the dough is in the pan, be patient and let it double before you bake it off. If the dough is at room temperature, formed in a tube pan and allowed to rise until it has doubled in volume, I think you'll be very happy with this recipe. Here is how the bread is made.
