Monkey Bread(1 Loaf)

Dissolve the yeast in the lukewarm water.

Beat the egg, sugar and salt together.

Combine the yeast and egg mixtures in a large mixing bowl.

Blend in enough flour to make a soft, but manageable dough.

Knead dough about five minutes.

Cover the bowl with a damp cloth and let dough rise until double in bulk, approximately 1 1/2 hours.

Roll dough on a floured surface until dough is about 1/4-inch thick.

Cut the dough with a biscuit cutter and dip each cut piece into the melted butter.

Layer these cut, buttered pieces, overlapping them in an angel food cake pan or a Bundt pan. Cover pan with a damp cloth and let dough rise again until double in bulk.

Bake in a preheated 375° oven for 20 to 25 minutes.

If bread browns too fast while baking, cover top with foil.

When baked, turn out on a rack to cool.