Pumpkin Praline Monkey Bread and Red Star Yeast {GIVEAWAY}!

If ever a fork was rendered pointless – it is now.

Don’t be a hero. Just got for it. Hands all in.

Monkey is bread is the perfect kind of bread – not because it’s bread, and carby and sweet and over the top, of which naturally – it is all of those things – but it is the bread that you can pick at, one little monkey breaded piece at a time, walk away from, come back to, lather, rinse, repeat and not feel so guilty about.

That is until you realized you’ve picked apart the half the loaf in 27.34 minutes – then the guilt might set in. Maybe.

But it shouldn’t.

‘Cause it’s SO, utterly worth it.

Somehow, after a weekend of eating myself incapacitatingly stupid in Seattle and Portland with Julie – I somehow was left with this hankering for this. Butter, nuts, pumpkin, yoga pants, fall days and slide out of my chair delight.

And if borrowing through this tunnel of love isn’t your style – then I don’t know if we can be friends. Okay, we can – but only if you love cheese, and labradorks and tickling sleeping puppy paddies.

Huck knew where the magic was at. The Labradork forces are strong in this one.

Red Star Yeast sent me a package of their new Platinum line to test out and this is one heck of a testament to the power of this yeast. Yeast and I have a tumultuous history, but when THIS activated, it was a thing of carbonated dioxide beauty. The extra leavening the Platinum provides makes sure that even the most dense and hearty of breads get the oomph needed to make them wonderfully light and airy.  A major success for this former bread baking novice like me. It is so easy, you can’t help but feel like a rockstar. A happy dance was done and jeans were unbuttoned – all in the name of carb laden success.

~~~GIVEAWAY IS NOW CLOSED!!~~~

THE WINNER IS:

#37 LIA SIMPSON

Thanks to everyone who participated! Lia, Please contact me at wannabeacountrycleaver@yahoo.com to secure your prize!! And be entered into the grand prize for a Kitchen Aid Mixer!

Now for the extra fun stuff – cause praline topping wasn’t enough – Red Star Yeast wants to give away a VIP Baking package to lucky reader!

Included is a whole heap of Red Star Platinum, a full length baker’s apron that will make you the Master of your own kitchen and totally look the part, a sturdy and equally gorgeous rising and cutting board and one handy dandy tote bag to tote your baked delicacies to all your friends. Naturally. AND last but not least – the winner of this package will also be entered into the Grand Prize drawing for a Platinum KitchenAid Mixer!

A complete bread baking package. HOLLA!

To Enter:

1) Tell me: What is the first thing you would bake if you win!

2) Visit Red Star Yeast on Facebook

3) Follow Red Star on Twitter

4) Like Country Cleaver on Facebook

5) Follow Country Cleaver on Twitter

6) Tweet the following “I entered to win a #RedStayPlatinum VIP baking pack from @CountryCleaver & @RedStarYeast  ow.ly/eiZXQ

7) Follow me on Instagram

8) Subscribe to all the updates via E-mail -> sign up on the side bar.

9) Follow Country Cleaver on Pinterest

10) Repin this post on Pinterest!

For each of these entries – leave a seperate comment below and a winner will be chosen on Friday, October 12th.

Viola! Go forth and bake, yo! It’s that time of year – don’t let it go to waste!

Yield: 8

Pumpkin Praline Monkey Bread

Ingredients:

Pumpkin Monkey Bread:

½ cup Milk, heated to 104 degrees

1 package Red Star Platinum Yeast

¼ cup Sugar

½ tsp Salt

1 Egg

2 Tbsp Butter, melted

1 cup Pumpkin Puree

1 tsp Pumpkin Pie Spice

3 cups Bread Flour


Monkey Bread Coating:

½ cup Sugar

1 tsp Pumpkin Pie Spice


Praline Topping:

¾ cup Brown Sugar

4 Tbsp Butter, melted

⅓ cup Chopped Pecans

⅓ cup Chopped Walnuts

¼ tsp Pumpkin Pie Spice


Directions:

For Monkey Bread Dough:

Set up stand mixer with a dough hook attachment.

In cup with heated milk, stir in sugar. Sprinkle yeast over the top of the warm milk and sugar - gently stir to moisten yeast. Set aside for about five minutes to activate yeast.


Pour warm milk/yeast mixture into stand mixer with dough attachment. Stir in salt, melted butter, pumpkin puree, pumpkin pie spice together and start to mixer to incorporate together. Begin to incorporate the flour slowly until it has been fully added and just incorporated together. Turn mixer to medium-low speed and allow to knead for about 4 minutes or until the dough pulls away from the sides of the bowl.


Spray a ceramic bowl with non-stick spray and pour dough into the bowl. Cover bowl with plastic wrap and set aside in a dark, and warm place. Place a towel over the bowl to make sure light does not get in as well. Let rise for about an hour. The dough should about double in size.


After dough has risen, spray a non-stick bundt pan with cooking spray.


In small bowl - create the Praline Topping. Mix together the melted butter, brown sugar, pecans and walnuts and pumpkin pie spice. Distribute evenly into the bottom of the sprayed bundt pan.


In small bowl, mix together Monkey Bread Coating, 1 teaspoon of Pumpkin Pie Spice and Sugar. Set aside momentarily.


Take about egg-size sections of dough out of the bowl and roll together with hands to create a ball. Roll each ball into the monkey bread coating and place into bundt pan, on top of the praline mixture. Repeat with remaining dough. When all dough has been rolled in coating and put into bundt pan, place plastic wrap over the bundt pan and set back into warm, dark place. Allow to rise another hour.


Preheat your oven to 350 degrees.

Place bundt pan on a baking sheet. Place into oven and bake for 30 minutes or until the dough on the top of the bundt pan just becomes brown on top. Remove from oven and cool in pan for about 30 minutes.

To remove from pan, invert a large serving plate over the bundt pan. Grasping both the plate and the pan, invert the two and allow the monkey bread to fall onto the serving plate. Scrape any remaining praline topping from the bundt pan onto the top of the monkey bread. Serve while warm.


Recipe adapted and inspired from Lauren Brennan of Lauren’s Latest Pumpkin Monkey Bread with Maple Glaze