Comments on: monkey bread in a dutch oven

By: petebakes

petebakes — Sun, 12 Jul 2009 18:57:05 +0000

these would certainly work in a cupcake pan. i would just reduce the baking time and judge based on when they look golden brown and caramelized.

By: donna

donna — Sat, 11 Jul 2009 00:14:54 +0000

Hi I was wondering if I could bake the bread in a cupcake pan?? I like everything to be one serving! will this work?

By: Food Links: Cast Iron Pan – Recipes « Food for the flowers to grow

Food Links: Cast Iron Pan – Recipes « Food for the flowers to grow — Wed, 01 Jul 2009 04:03:35 +0000

[...] Monkey Bread Possibly related posts: (automatically generated)Iron ChefFrying pans: cast iron or forged iron?Benificial Things To Know About Cast Iron CookwareFlashback to the Seventies: Swiss Squares [...]

By: monkey bread recipe pete bakes | Cast Iron Cookware

monkey bread recipe pete bakes | Cast Iron Cookware — Wed, 27 May 2009 00:21:56 +0000

[...] monkey bread recipe pete bakes Posted by root 1 day 17 minutes ago (http://www.peterandrewryan.com) The dutch oven quickly becomes one of your best friends when camping despite it weight a dutch oven is basically a giant cast iron pot with a lid it Discuss | Bury | News | monkey bread recipe pete bakes [...]

By: petebakes

petebakes — Mon, 23 Feb 2009 21:52:25 +0000

hey Z, that should definitely work! good luck!

By: Z

Mon, 23 Feb 2009 02:36:20 +0000

I just discovered your site. I can say that I will be spending the remainder of my evening perusing the archives! I can’t wait to try this recipe. I have a cast iron skillet that’s about three inches deep and has a cover – think it will do as a makeshift dutch oven?

By: Arthur

Arthur — Mon, 08 Dec 2008 14:03:45 +0000

I’ve used your recipe and baked in a traditional oven with a bundt pan, the results have been wonderful.

By: Andy

Andy — Fri, 24 Oct 2008 02:19:07 +0000

All my life I have always heard it called Monkey Brains – because it looks like, well, monkey brains. And it makes it even more appealing to Cub Scouts.

I just assumed the name was bowdlerized when Pillsbury put it in a recipe pamphlet.

By: Amy

Amy — Mon, 08 Sep 2008 02:55:01 +0000

I am thinking of making this with the Brioche Bread from Artisan Bread in 5 Minutes a Day. Having cinnamon sugar pull-apart bread in about an hour would be awesome!

By: petebakes

petebakes — Sun, 07 Sep 2008 22:07:52 +0000

@Teri – i don’t think there’s anything that can’t be enhanced with icing.

@Judith – it is basically a large cast iron skillet – mine is about 10″ wide. however, it’s about 4″ deep, so keep that in mind if you’re going to use a skillet that’s a bit more shallow.

@Bruce – I haven’t made any bread in it yet, but the NYT recipe would be perfect! maybe that will be next weekend’s project.