MONKEY BREAD FOR THE BREADMAKER

INGREDIENTS

FOR THE BREAD

1/4 Cup Warm Water

3 1/4 Cups Flour

1 Egg

1 tsp Salt

1/4 Cup Granulated Sugar

3/4 Cup Warm Milk

25g Margerine/Butter

1 Sachet Dried Yeast

FOR THE COATING

115g Butter, melted

1/2 Cup Chopped Mixed Nuts

2 tsp Ground Cinnamon

3/4 Cup Demerara Sugar

FOR THE DRIZZLE ICING:

1/2 Cup Icing Sugar

Enough milk to make a thin icing



Place all the ingredients into the bread maker in the order recommended by the manufacturer. Set breadmaker to dough programme.



Preheat oven to 180'c. Grease and flour a bundt pan (a large sandwich tin works just as well).



Place the chopped nuts, cinnamon and brown sugar into a small bowl and mix. Place melted butted into another bowl.



When the breadmaker has finished, pull pieces off the dough and roll into 1/2 inch balls, roll the balls into the butter and then roll in the nut mixture to cover. Arrange in the pan in a circle.



Bake for approx 20 - 25 minutes or until browned and the bread sounds hollow when tapped underneath.



Leave to cool. Make the icing by sieving the icing sugar and mixing with enough milk to form a runny consistency. Drizzle over the bread and leave to set.

AMERICAN:ENGLISH CONVERSION CHART

I own lots of American recipe books, but some of the measurements have often been awkward to work out. I do now have a set of cup measures, but this chart still comes in handy for liquid & butter measures etc.

LIQUID MEASURES

1 Cup US = 275ml

1 Pint US = 550ml

1 Quart US = 900ml

SPOON MEASURES

1 Level Tablespoon Flour - 15g Flour

1 Heaped Tablespoon Flour - 28g Flour

1 Level Tablespoon Sugar = 28g Sugar

1 Level Tablespoon Butter = 15g Butter

SPOON MEASURES

1 Cup Rice US = 225g Rice

1 Cup Flour US = 115g Flour

1 Cup Butter US = 225g Butter

1 Stick Butter US = 115g Butter

1 Cup Dried Fruit US = 225g Dried Fruit

1 Cup Brown Sugar US = 180g Brown Sugar

1 Cup Granulated Sugar US = 225g Granulated Sugar