Tuesday, December 6, 2011

Cinnamon Sugar Pull-Apart Bread

Surely there is something wrong with a person who gets so EXCITED over a loaf of bread!  Ha-ha. ....  I made this loaf of sweet bread over the weekend.  It was beautiful AND delicious!  I will have to take some pics of the process, but for now here is the recipe and some written instructions for how I made Cinnamon Sugar Pull-Apart Bread AT HOME MY WAY.

I used my recipe for Schoolhouse rolls found here as the "basis" for my recipe.  The only addition in the dough itself was a beaten egg.  Most of my favorite recipes are used as a basis for something and then I create a variation to make something else.  That's what I did with this bread.  Ok, here's how I did it:

In a 2-cup measuring cup (warmed with hot/warm water first), mix (hint:  hot but no hurt): 
  • 1 1/3 cup very warm water
  • 2 1/2 teaspoons yeast (1 packet)
  • 1/4 cup white sugar
Mix well. Set a timer for 10 minutes for this mixture to "proof".

  • 1/4 cup oil to the measuring cup of this "proofed" mixture.  Then, after proofed, add:
  • 1 beaten egg to this mixture (scramble it first in a small dish, then pour in to the yeast mixture).  Give it a gently stir to incorporate the egg in the yeast/water/sugar/oil mixture.

In a large bowl, measure:
  • 4 cups flour (more flour may need to be added.  See instructions below in bold.)
  • 1 teaspoon salt 
Stir with wooden spoon to mix well. 

Dump the liquids (proofed yeast/water/sugar/oil & egg) on top of the flour/salt in the bowl. Stir well with the wooden spoon. When its too stiff to stir, start kneading in the bowl, twisting and pushing until the dough forms a ball.   Since you added an egg to this mixture, you might need to knead in an additional 1/2 to 1 cup flour to get this kneadable.

Set a timer and knead it for 5 minutes.

(This is a ONE RISE RECIPE.  I do not raise this dough before forming the loaf, rolls, cinnamon rolls, etc.  The only rise time is after the loaf is formed.)The dough will be smooth and "spankable".

Roll out on floured surface into a large rectangle.  Spread with softened margarine/butter.  (I used probably 1/2 stick).

Sprinkle with brown sugar, spread around.  Sprinkle with cinnamon... just shake some on like you are salting something heavy.

Cut long strips in the dough about 5 inches wide.  I used a pizza cutter.  Then cut across to equal the depth of your loaf pan to make rectangles.

Spray loaf pan with cooking spray.  Stack some rectangles and "file" the dough rectangles in the loafpan (like a drawer with files).  I didn't use a small section of my rectangles because I was afraid my loaf would be too dense.  You want them to stand up but not to be all squished together.  They do need to rise so allow some room for that.  I cut my extra squares even smaller and put them in a muffin tin for some monkey bread.

Spray the loaf of dough with cooking spray or cover with a warm, damp cloth.  Place in oven with light on to rise for 1 hour (or in another warm place).

After it has risen at least one hour, PREHEAT oven to 350 degrees.  Bake 30-32 minutes or until brown.

Rest only a couple of minutes after it comes out because the carmelized sugar will keep the loaf in the pan.  Gently remove from pan (loosen with a knife along the edges).  After it is out, cool on a rack using the pan to wedge the layers together until they cool (they tend to fall out when hot).  Two mugs sitting at both ends or something like that will also work.

Am I making any sense here?  Anyway, this loaf tastes like monkey bread and it was a huge success.  I'm going to give a few loaves as gifts this Christmas.  It was terrific leftover and so PRETTY.

1 comment:

  1. Soooooo pretty. :) This is one thing that I've wanted to try and dont' know when I'll get around to it. Believe me, if you can tackle a yeast bread that is this involved, you can make a pretty layer cake. I just gotta get my tutorial going! Arg--probably next month.



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