Monday, August 27, 2012

Mocha Monkey Bread


3 cups whole wheat flour
1 T. baking powder
1/4 tsp salt
1/3 c. oil
1 c. milk

Mix together and knead for 2 min. The dough should be fairly well formed.


3 T. instant coffee
1 c. sugar
1/2 c. cocoa powder
2 T. oil

mix the topping together. It will be crumbly

Form balls of dough and place 1 layer of them in a lightly greased baking pan. Spread 1/2 the to topping over the dough. Layer more balls of dough on top and spread the rest of the topping over this layer.

Bake at 375 F (my toaster oven is Fahrenheit, sorry!) for about 30 min.

I had some of it with my coffee before I took the picture, so you can't see it in it's full glory (also, I made a super small batch, as I just used the leftover dough from another food experiment. I have to say, the monkey bread was the more successful of the two!) If you want the mocha to be more runny and less crumbly, I suggest doubling or tripling the oil. I wanted to cut back on the oil, though. It was still really yummy.

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