Maple Bacon Monkey Bread

This "Maple Bacon Monkey Bread" recipe is amazing, and a great addition to a weekend breakfast table! Of course when you combine ingredients like maple syrup, bacon and pecans you just know it's going to good.

This maple bacon monkey bread recipe will go fast, so you want to make sure you get a piece before it disappears! Although monkey bread is most often made in a bundt pan, you can use a 9 by 13 inch baking pan for this recipe. Some of the ingredients you will need for this maple bacon monkey bread recipe include real maple syrup, butter, light brown sugar, all purpose flour, vanilla extract, cooked and crumbled bacon and chopped pecans. To start preheat the oven to 450 degrees Fahrenheit. Grease a 9 by 13 inch baking dish or spray with cooking spray and set aside. In a medium saucepan over medium-low heat, cook the maple syrup and butter until the butter is melted. Add the brown sugar. Stir until well combined. Slowly add the flour, whisking well between each addition until all of the flour has been added. Remove sauce from heat and add the vanilla.

In America, bacon is most often cured and smoked, and different flavours can be achieved by using a variety of wood, or rarely corn cobs. Sometimes peat is used in the United Kingdom. This process of smoking and curing can take up to eighteen hours, depending on the intensity of the flavour desired. The Virginia Housewife, possibly one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavouring. American bacons include varieties that can be smoked with hickory or corncobs and flavourings such as red pepper, maple, brown sugar, honey, molasses, and occasionally cinnamon. Bacon can vary in sweetness and saltiness and may come from the Ozarks, New England, and the upper South states such as Kentucky, North Carolina, Tennessee and Virginia.

When it comes to bread there are a variety of combinations and proportions of types of flour and other ingredients, and also many different traditional recipes and ways of preparing bread. As a result, there are wide variety of different types, sizes, shapes, and textures of breads in various regions around the world. Bread may be leavened by a variety of processes ranging from the use of naturally occurring microbes, an example being sourdough recipes, to high pressure artificial aeration methods during preparation or baking. However, there are some products that are left unleavened, either for preference, or for traditional or religious reasons. Many non cereal ingredients may be included in bread, ranging from fruits and nuts to various fats. In many commercial breads you will find additives, some of them non nutritional put in to improve the flavor, texture, color, shelf life, and ease of manufacturing.

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