Sweet and salty monkey bread with a delicious twist - bacon! This recipe was created from two existing recipes, with the idea courtesy of the St. Louis Post Dispatch.
Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan (such as Bundt®) with cooking spray.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and remove extra fat.
Melt margarine in a small saucepan over medium heat; stir in brown sugar and maple syrup. Bring mixture to a boil; cook and stir until mixture begins to foam, about 1 minute. Remove saucepan from heat.
Mix white sugar and cinnamon in a resealable plastic bag; add 6 to 8 biscuit pieces at a time and shake until well coated. Pour any remaining sugar-cinnamon mixture into brown sugar mixture. Place saucepan over medium heat and cook and stir until sugar dissolves, 2 to 3 minutes.
Sprinkle 1/4 the bacon pieces in the bottom of the tube pan; pour in about 1/4 the brown sugar mixture. Arrange 1 layer of biscuit pieces in the tube pan; sprinkle in 1/4 the bacon pieces. Drizzle about 1/4 the brown sugar mixture over the biscuit pieces. Continue layering until all the ingredients are used, ending with a drizzle of brown sugar mixture.
Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in pan, 10 to 20 minutes; invert onto a serving plate.
Per Serving: 374 calories; protein 6.5g; carbohydrates 51.2g; fat 16.3g; cholesterol 8.3mg; sodium 801.1mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.