Monkey Bread

PULL-APART (MONKEY) BREAD

2 cups milk 1/3 cup sugar 1/2 cup shortening 1/4 cup warm water 1 pkg active dry yeast 5 cups all purpose flour 1/2 tsp. baking soda 1/2 tsp. baking powder 2 tsp. salt 1/2 cup butter, melted Dissolve yeast in warm (not hot) water with a pinch of sugar and allow to sit for 5 minutes.Scald milk: Bring nearly to a boil, heating only until tiny bubbles begin to form around the edges of pan, around 190°F. Remove from heat. Stir in shortening and sugar until dissolved. Allow to cool to lukewarm (85°F). Stir in yeast mixture and 3 cups flour. Beat until smooth. Transfer dough to a bowl brushed with oil, turning once to coat dough with oil. Cover and let rise in a warm place for 2 or 3 hours. Add remaining ingredients except for the butter. Knead 4-5 minutes. Allow the dough to rise for another hour. Preheat oven to 350°F. Melt 1/2 cup butter and allow to cool slightly. 1 tablespoon sugar may optionally be added to the butter for a little extra sweetness, if desired. Dust a work surface well with flour. Turn dough out and roll into 1 1/2" to 2" diameter balls. Dip the dough balls into the slightly cooled, melted butter. Arrange in layers in a Bundt pan, tube, or monkey bread pan. Bake in preheated oven for 45-55 minutes. Cool 5 minutes, Run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto serving dish. The bread may be served either sliced or pulled apart. Best served while still warm from oven.