Aunt Ruth's Monkey Bread

My Aunt Ruth was always requested to bring this for family gatherings. Baked in an angel food cake pan, buttery layers are pulled apart at the table! It's really easy - but please use real butter for maximum taste!

• Ready In: 1 hr 5 mins
• Serves: 20

Ingredients

• 1 1⁄2 compressed yeast cakes or 1 1⁄2 envelopes dry yeast
• 1⁄4 cup  lukewarm water
• 1  tablespoon sugar
• 1  cup milk
• 1⁄4 lb butter
• 3  eggs, beaten
• 1  teaspoon salt
• 3 -4  cups  sifted flour
• 1⁄4 lb butter

Directions

1. Soften yeast in lukewarm water.
2. Stir in sugar.
3. Scald milk, add the first 1/4 pound butter and let it melt in milk.
4. When milk is lukewarm, stir in beaten eggs and yeast mixture.
5. Add salt.
6. Beat flour in gradually with a wooden spoon, adding enough to make a soft dough.
7. Transfer to a greased bowl and let rise in warm place until double in bulk.
8. After double, melt remaining 1/4 pound butter in shallow pan.
9. Divide dough in 2 portions for easier handling.
10. Roll out 1 at a time on lightly floured area to 1/2 inches thickness.
11. Cut into diamond shapes, approximately 3 inches (I use a pizza cutter- much easier!).
12. Dip each piece of dough in melted butter and lay in a 10 inches mold or 1 piece angel food cake pan, with points overlapping.
13. Finish same procedure with second half of dough.
14. Let rise until light, about 1 hour.
15. Preheat oven to 400*.
16. Bake bread about 35 minutes or until nicely brown and done.
17. To serve, turn out while warm on serving plate and serve to be separated at table.