Saturday, March 19, 2011

Cinamon Sugar Pull-Apart Bread

If you want a simple yet delicious treat MAKE THIS! Not next week, tomorrow, or even in an hour, make it right now.  It's that good, trust me (I ate the whole loaf myself, well almost).  I was browsing through some of my favorite food blogs and when I saw this over at Joy The Baker I knew it was going to be a match made in heaven.  If you don't know me then you don't know about my love affair with cinnamon & sugar.  I love almost anything that is made with these two ingredients. This is now a new favorite.

Cinnamon Sugar Pull-Apart Bread
 Printable Recipe
source: Joy the Baker 
*The only change I made was leaving out the nutmeg 

  • 2 3/4 cups plus 2 tablespoons all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 2 ounces unsalted butter
  • 1/3 cup whole milk
  • 1/4 cup water
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 ounces unsalted butter, melted until browned

In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.
Whisk together eggs and set aside.

In a small saucepan, melt milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract. 

 Let mixture stand for a minute or two, or until the mixture registers between 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and will seem like the dough and the eggs are never going to come together.  Keep up the stirring, it will come together.  Add the remaining 3/4 cup of flour and stir for about 2 minutes.  The mixture will be sticky.  

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest about 1 hour, or until dough is double in size.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you do this, let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon. Set aside.  

Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set aside.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can't get the dough to 20-inches long... that's okay.  Just roll it as large as the dough will go.  Spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You'll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.   

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.  

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a plate (or whatever you wish to display this yummy loaf ) on top of the  upside down loaf, and carefully invert so it's right side up. 

*Try not to eat the whole loaf in one sitting, if you can resist! :) 

1 comment:

  1. Meagan this looks amazing. Please bring it to work sometime and I will love you forever.


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