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Posts Tagged ‘pull apart bread’


2 1/4 tsp active dry yeast
1/3 cup warm water
1/2 cup warm milk
2 3/4 cups all-purpose flour
1 tbs plus 1 tsp granulated sugar
1/4 cup butter, melted and cooled
2 large eggs at room temperature
1 tsp pure vanilla extract
 
for the filling:
2/3 cup light brown sugar
2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbs butter, melted

Proof yeast in water and milk with 1 tsp sugar.

In the bowl of a stand mixer, whisk together flour and sugar.

Add yeast mixture, melted butter and vanilla to flour mixture and combine using dough hook, on low speed. Add eggs one at a time, mixing until each is combined. Knead on medium for 8 minutes.

Transfer dough to a large, lightly oiled bowl and cover with plastic wrap. Set in a warm place to rise until doubled; about 1 1/2 hours.

Butter and lightly flour a 9 x 5 loaf pan.

Whisk together sugar, cinnamon and nutmeg.

Dust workspace with flour and turn out dough. Roll into a 16 x 16-inch square. Brush, edge to edge, with butter. Sprinkle with sugar and spice.

Using a sharp knife, cut dough into 4 equal strips, then cut in the other direction to make 16 squares. Carefully stack on top of each other, and then cut stack in half.

Fit the slices, cut side down, into the loaf pan like a deck of cards on its side. Cover with a lint-free towel and allow to rise until nearly doubled.

Bake at 350F for 40 minutes, until golden brown and baked in centre.

Allow to cool for a few minutes, then turn out onto a rack. Serve warm.

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2 1/4 tsp active dry yeast
1/3 cup warm water
1/2 cup warm milk
1/4 cup butter, melted and cooled
2 large eggs at room temperature
2 3/4 cups all-purpose flour
1 tbs plus 1 tsp granulated sugar
1/2 tsp kosher salt
12 oz sharp cheddar, grated
1/4 cups melted butter for brushing dough
 

Proof yeast in water and milk with 1 tsp sugar.

In the bowl of a stand mixer fitted with the dough hook attachment, whisk together flour with sugar and salt.

Add yeast mixture and melted butter to flour mixture and combine on low speed. Add eggs one at a time, mixing until each is combined. Add half of the grated cheddar and mix until incorporated. Knead on medium speed for 8 minutes.

Transfer dough to a large, lightly oiled bowl and cover with plastic wrap. Set in a warm place to rise until doubled; about 1 1/2 hours.

Butter and lightly flour a 9 x 5 loaf pan. Dust your workspace with flour and turn out dough. With a rolling pin, roll the dough into a 16 x 16-inch square. Brush with melted butter and cover with remaining cheese.

Using a sharp knife, cut dough into 4 equal strips, then cut in the other direction to make 16 squares. Carefully stack on top of each other, and then cut stack in half.

Fit the slices, cut side down, into the loaf pan like a deck of cards on its side. Cover with a lint-free towel and allow to rise until nearly doubled.

Bake in a 350F oven for 35-40 minutes, until the top is golden brown and centre is baked.

Allow to cool in pan for a few minutes, then turn out onto a rack. Serve warm.

Baker’s note: For an even more tender loaf, after the first rising, refrigerate dough for several hours or overnight, before rolling out and continuing recipe.

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