Monkey Bread

Monkey Bread
2 1/2 tsp active dry yeast (1 package)
1 1/2 cups buttermilk, warm (110F)
1/4 cup sugar
1 tsp salt
3 – 3 1/2 cups all-purpose flour
1/2 cup melted butter (or warm milk)
1 cup brown sugar and white sugar, mixed

In a large bowl, combine yeast and buttermilk. Let stand for about five minutes, then add 1/4 cup sugar, salt and 2 1/2 cups of flour. Mix well and add remaining flour a tablespoonful at a time until the dough comes together and pulls away from the sides of the bowl.
Turn dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place in a lighlty greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
Grease a 9×5-inch loaf pan. Place melted butter into a small bowl and put the sugar mixture into a fairly shallow bowl.
Turn risen dough out onto a lightly floured surface and gently deflate. Divide into about 16 pieces (a few more or less is ok) about the size of golf balls. Roll each one gently into a ball. Dip each ball into melted butter (or warm milk) and generously coat in sugar. Add more sugar to the mix if you run low at any point. Put dough into pan and repeat with each ball, stacking them up as necessary. Sprinkle a tablespoon ot two of extra sugar on top. Cover with plastic wrap and let rise for 45 minutes, or until the dough just barely reaches the top of the pan.
Preheat oven to 375F.
Bake bread for about 30 minutes, until browned on top (you can check the internal temperature, which should be about 190-200F with a meat thermometer, but otherwise try baking for 30 minutes). Turn bread out immediately onto a plate and serve. Bread can be left inverted, with caramel on top, or turned so the crisp, sugared side faces up.
Makes one loaf.