Monkey Bread

Makes one Bundt pan's worth of bread.. Bread Dough: 2 1/2 teaspoons of yeast (bread maker type is best) 3 cups of all purpose flour 1 teaspoon of cinnamon 1 teaspoon of salt 1/4 cup of sugar 2 tablespoons of softened butter 1 cup of water Syrup: 1 cup of butter 1 cup of brown sugar 1 cup of raisins or currants Remove baking pan from machine. Place bread ingredients in the order that is recommended for the bread maker. Making sure that no liquid comes in contact with the yeast. Select dough cycle and press start. When dough is complete, place dough on floured surface and knead 10 to 12 times. In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and raisins ( 1/4 cup of chopped nuts is good too!). Stir until smooth. Remove from heat. Cut dough in one inch chunks. Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes. Bake in a 375 degrees F (190 degrees C) oven for 20 to 25 minutes or till golden brown. Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate.