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Maple Monkey Loaf

Started by Darling SilverDodger,

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Darling SilverDodger

Maple Monkey Loaf


4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs
1 cup maple syrup
1 cup chopped walnuts

In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 5 tablespoons butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough into 32 pieces; roll into balls. Melt remaining 3 tablespoons butter; dip balls in butter. In bottom of greased 10-inch tube pan with non-removable bottom, evenly layer 1/3 cup syrup, 1/2 cup walnuts and 16 balls. Repeat layers. Top with remaining 1/3 cup syrup. *Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.

Bake at 375ºF for 35 minutes or until done; cover with foil during last 10 minutes to prevent excess browning. Cool in pan on wire rack for 10 minutes. Invert onto serving plate.


Yield:
"1 Loaf"


NOTES : *Cool Rise Method: Shape loaf as directed. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. To bake, remove from refrigerator, uncover dough and let stand 10 minutes at room temperature. Bake and cool as directed.
Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, rum in the other, body thoroughly used up, totally worn out and screaming "Holy crap what a ride!"


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