CINNAMON SUGAR PULL-APART BREADMarch 7, 2011Im sorry.I know its
Monday morning and you probably came here for some pretty pictures
of food that you could glance at, and then move on with your day
and here I go thrusting warm, soft cinnamon sugar bread in your
face.Its not fair.I know its not fair.I know that now youre craving
cinnamon rolls, and cream cheese frosting and chili fries and hot
dogs.I am too and I already ate half of this warm bread.You dont
deserve this sort of torture.This bread hits all the comfort spots
in my soul.Its yeasty and soft.Its filled with cinnamon and
sugar.!"#You pull it apart in sheets.nd you eat it all.$at it
all.Make this.Make it and eat it all.Make it and eat it all all all
all all then the torture will be done.Im sorry and youre welcome
and I love you.%ets start at the beginning.&ere making a
yeasted dough, rolling it out flat, covering it in butter, cinnamon
and sugar, and slicing it into little s'uares.The s'uares are then
stacked into a loaf pan and baked.I did this all without the use of
a stand mi(er and dough hook.I stirred and kneaded by hand it was
way easy.This dough can be made and left to rise , then
refrigerated overnight for use in the morning.The cold dough is a
bit easier to roll outthan room temperature dough but I made this
recipe without chilling the dough overnight, and I had success.This
is the dough )ust before its left to rise.It looks a little wet,
right*Yea this is a bit of a sticky dough.Try to resist loading the
dough up with a ton of flour it should be sticky.fter the dough has
rested and risen for an hour, I knead it in a few tablespoons of
flour.Its soft, and no longer sticky and )ust a little pillow of
heaven.This is the part in the bread process where you can wrap the
dough and place it in the fridge to rest overnight.+nce youre ready
towork with it, let the dough sit on the counter for about ,-
minutes before rolling out.I worked with my dough right away.I
rolled it ./0inches tall and about /-0inches long.Then I slathered
it with browned butter, cinnamon, and sugar.I cant even deal.I
sliced the dough, vertically, into si( long strips.I stacked em.I
sliced em into si( little stacks of dough s'uares.I drooled a
little.This is the dough stacked into a greased and floured
1230inch loaf pan then I prayed for the patience to wait for this
dough to rise again.fter ,- minutes in the oven oh man. bread
heaven.I carefully took the bread out of the pan while still
warm.It sunk and oo4ed )ust a bit, but it was so delicious
warm.Incredible. &arm pull0apart yeasty sugar dough.I dont know
what other words you want me to say.Cinnamon Sugar Pull-Apart
BreadMakes: one 9x5x3-inch loafRecipe adapted from
Hn!r"#irl$or%ida$rint this Recipe&'or the (o!h:3cps all-prpose
)or1*+ cp !ranlated s!ar2 1*+ teaspoons ,1 en-elope. acti-e dr"
"east1*2 teaspoon salt2 onces nsalted /tter1*3 cp 0hole milk1*+ cp
0ater2 lar!e e!!s, at room temperatre1 teaspoon pre -anilla
extract'or the 'illin!:1 cp !ranlated s!ar2 teaspoons !rond
cinnamon1*2 teaspoon fresh !rond ntme!2 onces nsalted /tter, melted
ntil /ro0ned112his is the ori!inal recipe 3 tested and se45ome
/akers ha-e fond that the do!h doesn6t rise, /ecase the "east is
not 7rst acti-ated in 0arm 0ater48s a fail-safe, feel free to
acti-ate "or "east 7rst42o acti-ate "east, 0hisk "east into 3
ta/lespoons of 0arm 0ater42he 0ater shold /e /et0een 105 and 115
de!rees '48dd a pinch of !ranlated s!ar and allo0 the mixtre to sit
for a/ot 5 mintes, ntil the mixtre is foam" and froth"49or "east is
read" to !o&3f the mixtre does not foam and froth, toss the
"east and tr" a!ain 0ith another packa!e of "east48dd the acti-ated
"east 0hen "o com/ine the 0et and dr" in!redients43n a lar!e mixin!
/o0l ,3 sed :st the /o0l of m" stand mixer. 0hisk to!ether 2 cps
)or, s!ar, "east, and salt4 5et aside4;hisk to!ether e!!s and set
aside43n a small sacepan, melt to!ether milk and /tter ntil /tter
has :st melted4Remo-e from the heat and add 0ater and -anilla
extract4
