Maple Monkey Loaf

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.