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From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966 1-800-789-7260 978-546-7260
On the Web at: www.tuckinn.com

MONKEY BREAD (Sunday Morning Special at Tuck Inn)

Suggestion: Put a cookie sheet under Bundt pan to catch drippings.
2 (1-pound) loaves frozen white bread dough
1-cup sugar
¼ cup firmly packaged brown sugar
¼ cup 1% low-fat milk
1-tablespoon reduced-calorie stick margarine
1 and ¼ teaspoons ground cinnamon
¼ cup sugar
½ teaspoon ground cinnamon
vegetable cooking spray
Thaw dough in refrigerator for 12-15 hours.

Combine 1 cup of sugar and the next 4 ingredients in a small saucepan. Combine ¼ cup sugar and ½ teaspoon cinnamon in a bowl, stir well. Pull apart 1st loaf and roll into approx. 1 inch balls. Roll each ball in the sugar mixture in the bowl, and layer balls into a 12-cup bundt pan coated with cooking spray. Bring mixture in saucepan to a boil and cook 1 minute. Remove sugar syrup from heat, let cool 3 minutes, then pour ½ of syrup over first loaf of balls in bundt pan. Repeat procedure for 2nd loaf of dough in the sugar mixture, place in bundt pan and then pour remaining sugar syrup over dough, cover and let rise in a warm place (85), free from drafts, 35 minutes or until doubled in bulk. Uncover and bake at 350 degrees for 25 min. or until lightly browned. Immediately loosen edges with a knife. Place a serving plate upside down on top of the pan and invert bread onto plate. Remove the pan and drizzle any remaining syrup over the monkey bread.

Yield: 24 servings (Recipe from Cooking Light Magazine) Nutritional Breakdown: Calories 201, Fat 2g, Protein 5g, Carb. 40g, Chol. 0, Sodium 302 mg.