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" I am afraid of yeast. It confuses me. I hate the way it&amp;#039;s thought of as &amp;quot;live.&amp;quot; Like it&amp;#039;s going to jump out of its little pool of lukewarm water and bite me. So mostly I avoid using it\u2014though I do love the baked goods it produces: bread, cinnamon buns, and all that good stuff. So when my brother bought me a box of Williams-Sonoma Classic Monkey Bread for Christmas, I read the back of the box and then stuck it in my baking closet, safe and sound. You see, while it is a mix (therefore seemingly simple!) it involved yeast. And rising. And waiting. And rolling into balls and dipping into a cinnamon sugar mixture and really hours and hours of prep! I couldn&amp;#039;t begin to imagine doing all that work for a box mix. But finally, a few months after receiving this box of what promised to be a really gooey, tasty treat, I woke up on a Sunday determined to bake it. And you know what? It was a heck of a lot of work, and took me the better part of the day, but it was really phenomenally delicious. The monkey bread was cinnamony sweet, covered in nuts\u2014and because you roll the dough into little balls and then dip in the cinnamon sugar mixture (and melted butter!) before popping them all into a Bundt pan (or official Monkey Bread pan, which I don&amp;#039;t actually plan to invest in), they bake together and form a delcious ribbon of filling throughout!  Turns out, playing with yeast wasn&amp;#039;t so scary after all. So now that I&amp;#039;ve conquered that, my next yeast-based treat might be completely homemade. Maybe I&amp;#039;ll even tackle bread.... "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/advice/a2846/monkey-breadmmm/>