Monkey Bread (quick breads)
Yield : 1 9x9 pan
Name _______________________
Per _______ Job_____________
Objectives: Soft dough, Kneading, Cut-in, Biscuit Method
Biscuit Ingredients:
Topping Ingredients:
____
____
____
____
____
____ 1/3 c granulated sugar
____ 1/3 c brown sugar ___________________
____ 1 t cinnamon
2 c all-purpose flour
1 T baking powder
1/2 tsp salt
1/4 c margarine ______________________
3/4 c milk _______________________
____ 1/3 c butter (Day 2) = _________T
Biscuit Procedure: Day 1
____1. In a large mixing bowl, combine the dry ingredients.
_____2. Use a pastry blender to cut the margarine into the dry ingredients until the margarine is pea-sized.
_____3. Make a well in the center of the bowl. Add the milk to this well. Stir with a fork.
(The dough will be mixed enough that it will follow itself around the bowl.)
_____4. Knead the dough 10-12 times on a lightly floured countertop or silpat mat.
_____5. Press the dough flat enough that it will fit into a 9x9 pan. Using your small leveling spatula, gently cut
the dough into 16 even squares.
Draw a diagram of how you will cut the squares here! >
Topping Procedure: Day 1
(to be prepared by the assistant cook)
_____1.
In a small mixing bowl, mix together the granulated sugar, brown sugar and cinnamon.
_____2.
Melt the butter in a small saucepan and pour into a custard cup. (Not with the cinnamon)
_____3.
Dip biscuit squares into melted butter then roll in cinnamon sugar mixture. Place in a sprayed 9X9
baking pan. Sprinkle remaining butter and sugar mixture on top.
_____4. Label, cover, and refrigerate.
Day 2
Preheat oven to 370°. Bake for 25-30 minutes. Biscuits are done when they pull apart with a fork.
Monkey Bread Study Guide Questions
Cook
1. What ingredients will you get from the demo counter?
2.
What tool will you use to cut-in the margarine?
3. What tool will you use to stir the milk into the dry ingredients?
4. How many times will you knead the dough?
Why don’t you do it more than that?
5.
How can you keep the dough from sticking to your hands?
6. How can you make sure that you don’t contaminate the flour canister when you are kneading
your dough?
Assistant Cook:
1. What 3 ingredients will you measure into the large bowl?
2. What do you have to do when you measure brown sugar?
3. What size bowl will you use to mix the sugars and cinnamon?
4. What should you do with the butter once it is melted?
Host:
What equipment will you gather for your kitchen?
Evaluation:
1.
Did I follow the recipe correctly?
ie: measure ingredients, use correct equipment
2. Did I use appropriate lab behavior?
3. Did I complete all of the lab questions
and measurements prior to and after the lab?
4. Did I do my share of clean up duties?
Total
What did I like about this lab? What went well?
What would I change about this lab?
Would I make this recipe again at home?
Student
Teacher
______/10
______/10
______/10
______/10
______/10
______/ 10
_______/40
______/10
______/10
Total _______/40