Crock Pot Monkey Bread Recipe 425

CROCK POT - MONKEY BREAD RECIPE - (4.2/5)

Steps:

• Use a slow cooker liner (Amazon.com sells these) In a 5 quart slow cooker and spray the liner with cooking spray. Melt butter in a microwave safe bowl. Mix sugars and cinnamon together in another bowl. Cut each biscuit into quarters. Line up the following ingredients in this order: biscuits, butter, sugar cinnamon mixture. Dip biscuits into butter then roll in sugar cinnamon mixture and put in one layer on the bottom of the slow cooker. They will fit very snugly. (Note: If adding pecans (optional) sprinkle them in now.) Place paper towel over top of crock. (This will keep the condensation from dripping down on the monkey bread.) Cover. Cook on Low for 2 to 3 hours. Each crock cooks differently, so you will need to check! When biscuits are done, lift out the liner and transfer to a plate. A simple way to remove from the liner is to roll it down over the sides of the plate, and slide off with a large spatula! Mix a cup of confectioners sugar and a couple tablespoons of milk for the icing. (Optional) Drizzle over the top of of the monkey bread. Happy Crocking!

SLOW-COOKER ROCKY ROAD MONKEY BREAD

Steps:

• Place 2 (30-inch-long) strips of parchment in crisscross pattern in 4-qt. round slow cooker, extending ends of strips over side of slow cooker. Cover bottom of slow cooker with additional sheet of parchment. Place 8-oz. wide-mouth ovenproof glass jar in center of cooker; spray with cooking spray.
• Separate biscuits; cut each into quarters. Combine dry pudding mix and 1/2 cup nuts.
• Dip half of the biscuit pieces, 1 at a time, in butter, then in pudding mixture, turning to evenly coat each biscuit piece with each ingredient; place around jar in prepared slow cooker. Sprinkle with 1/2 cup marshmallows and 1/4 cup of the remaining nuts. Coat remaining biscuit pieces with remaining butter and remaining pudding mixture as directed; add to slow cooker. Cover with lid.
• Cook on HIGH 1-1/2 to 2 hours. Carefully lift insert from slow cooker and rotate 180° before returning to slow cooker. Reduce heat to LOW. Top with remaining marshmallows and nuts; cover with lid. Cook bread additional 30 min. or until done. (Internal temperature of bread should be 200°F). Let bread stand (covered) in slow cooker 15 min. Carefully remove glass jar from cooker. Use parchment handles to transfer bread from slow cooker to wire rack; cool slightly.
• Melt bittersweet chocolate as directed on package; drizzle over bread. Serve warm.

SLOW COOKER BREAD

Steps:

• Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
• Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
• Cover container with the lid. Let dough rise at room temperature for 1 hour.
• Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
• Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
• Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
• Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
• Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.