Monkey bread only in butter. "Monkey bread" soon became the more common name for this Hungarian Jewish dessert. Recipes for the bread first appeared in American women's magazines and community cookbooks in the 1950s, but the dish is still virtually unknown outside the United States. The bread is made with pieces of sweet yeast dough (often frozen), which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar, and chopped pecans. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.
Bazin (bread) Bazin (bread) Bazin (, pronounced , is an unleavened bread in the cuisine of Libya prepared with barley, water and salt. Bazin is prepared by boiling barley flour in water and then beating it to create a dough using a "magraf", which is a unique stick designed for this purpose. The dough may then be placed in a pan and allowed time to harden, after which it is baked or steamed. The salt contributes to the hardness of the bazin. Bazin may have a paste-like and hardened texture. It may also be prepared using whole wheat flour, olive oil and