I find pull bread intriguing enough...I mean how people can come out with such a great idea of a pull bread. I read many recipes on pull bread and find them appealing ...very appealing :) so I decided to give it a try and in my eagerness to try something wonderful...I overlooked something important !!!!! I used the wrong flour. I was supposed to use all purpose flour but I took out the wrong flour...I used bread flour instead.....gosh...it only realised my mistake when I had difficulty stacking the layers of cinnamon and sugar dough on top of each other * rolling the eyes .... BUT thank God I managed to stack them and managed to have the pull apart effect :)
I found this recipe on Petra's blog Zoom Yummy and she has lots of deliciousness on her blog. I visit her blog often to drool on her cakes and breads and that was how I was inspired to make pull - apart bread.....love the cinnamon sugar on the bread. I added some toasted walnuts to it though the recipe did not call for it . I will definitely make this again BUT this time I will have to make sure it is AP flour and not bread flour ! Just the same, it tasted good. The nutty and cinnamon sugar aroma wafting out of the oven while baking was enough to convince me to bake this pull-apart bread again ! and this time with the right flour... AP FLOUR!!!
the slightly burnt part was delicious..crisps and aromatic ...
the rugged look due to the bread flour..if it was AP flour it will
have a neater look though :)
love the nutty texture and the fragrance of cinnamon sugar
was enough to make one hungry...especially Wild Boar...
can't wait to eat them....my baking always make him hungry
and I did not tell him that I used the wrong flour or the
lecture will go on till the next day !!! so best to keep the secret
to myself and let him think it was supposed to look
we had this for our breakfast and this goes well with a hot
cup of coffee...especially the Ipoh White Coffee :p
lucky I still get the pull apart effect * wink wink
Cinnamon Sugar Pull -Apart Bread - taken from Zoom Yummy
2 3/4 cups ( 385 gms ) plus 1 tbsp all purpose flour
1/4 cup ( 50 gms) granulated sugar
1 1/4 tsps ( 1 envelope) instant dry yeast
1/2 tsp salt
2 larg eggs, at room temperature
2 ounces ( 60 gms ) unsalted butter
1/3 cup ( 80 ml) milk
1/4 cup ( 60 ml) water
1 tsp pure vanilla extract
1 cup ( 200gms) granulated sugar
2 tsps ground cinnamon
1/2 tsp fresh ground nutmeg (optional)
2 ounces (60 gms ) unsalted butter
* I add chopped toasted walnuts to the filling
1. In a large mixing bowl, whisk together 2 cups (280 gms) flour, sugar, yeast and salt. Set aside.
2. In a small bowl, whisk together the eggs and set aside.
3. Melt the butter with milk. You can melt the butter in milk in a small saucepan over medium-low heat.
4. Add the water and vanilla extract to the milk-butter mixture and stir a little.
5. Now pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the
mixture until the eggs are incorporated into the batter. Add the remaining 3/4 cup (105 gms) of flour and
stir with the spatula for about 2 minutes. Then knead and form a nice ball. Knead the dough by hand for
about 10 minutes. You can use an electric mixer and have the job done in about half the time.
6. Grease a clean bowl a little and place the dough ball inside. Cover with plastic wrap and place in a warm
space and allow to restuntil doubled in size, about 1 hour.
7. Deflat the risen dough and knead about 1 tablespoon of flour into the dough.
8. Place the dough onto a lightly floured work surface.
9. Roll out until it's about 12 inches tall (30cm) and about 20 inches (50cm) wide.
10. Prepare the filling - melt the butter ( in microwave oven or in a saucepan )
11. Mix the sugar with the cinnamon.
12. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar
and cinnamon mixture.
13. Slice the dough vertically, into six equal-sized strips.
14. Stack the strips on top of one another and slice the stack into six equal slices once again. You will have
six stacks of six squares.
15. Grease and flour a 9x5x3 inch (22x12x8) loaf pan.
16. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow
to rest in a warm place for 30-40 minutes.
17. Then bake in the preheated oven at 350degF ( 177 deg C) for about 30 minutes or until the tops are
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. If you use a heavy , black loaf
pan like I did, reduce the oven temperature slightly. Things seem to bake faster in it.
18. Remove from the oven and allow to rest for 20-30 minutes. Run a butter knife around the edges of the
pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the
upside down loaf, and carefully invert so it's right side up.
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