We're almost out of the White Bread section folks, and these last few loaves are all looking tasty. You can make this recipe into either a sweet bread like I did, or a regular bread with sesame seeds in it. You bake them almost the same way (cut the dough into strips, dip it into the mix, and then throw it into the pan) but I was craving the sweet sugary goodness of some Monkey bread. There is one thing to note, the recipe called for a 10" pan, and I used a 9" and only used half the dough. I transferred the rest to a 10" pan and there was no way all the dough could fit into one 10" pan.
The recipe used currants, so I had to go to the store and grab some, but I think it would have worked identically with some raisins. Next time I make it I'm going to do the poppy seed version and then a raisin version and compare. The filled pan turned out a lot less brown than the non filled pan. They both taste great though, just one is a little on the crunchy side. Having choices is never a bad thing though.
This bread is so tasty I'm definitely going to have to make it again. It's got some good flavor but it still tastes a lot like bread, which is why I'll probably eat one of the loaves whole. They're super delicate when they come out of the oven but after you let them chill for a bit they pull apart just fine and don't fall apart. Can't wait to make this relatively simple recipe again!
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