This pull apart bread has been done now over and over again but I’ve never really tried it.
I thought it was time. So I started my research, as I usually do before I embark on any project. Of course the internet is full of pull apart bread recipes, so the secret was finding one that would work for me and changing it up so that it is easy enough for anyone to follow.
When I was reading about this recipe, the number 1 issue people were having is the dough not rising properly. This is always due to the yeast, either the yeast is old or you have not activated the yeast. I always activate my yeast in warm water before using it. The other step I always follow is mix all my wet ingredients together and all my dry ingredients together. So the rest is very simple, pour the wet ingredients over the dry ingredients and mix. You cannot go wrong if you follow these simple steps.
One trick I sometimes use if I don’t have enough time to get the dough to rise faster I turn the oven on to about 200 F degrees and let it warm up the oven for a couple minutes then turn it off. I then place my dough in the oven with the door closed and it nicely rises fairly quickly. Make sure you don’t heat the oven too much because you don’t want your dough to cook, you just want a nice warm temperature in there.
And if you do that, after about an you’ll end up with something like this.
Isn’t it gorgeous? Next you have to roll the dough out into a rectangle that’s about 12 inches by 20 inches.
Next you brush the dough with butter, then sprinkle with the brown sugar cinnamon mix and just because, I added raisins. Cut the dough into 6 long strips vertically, as seen below.
Stack 3 strips on top of each other, so you end up with 2 stack of 3 strips each. Cut each stack into 4 little stacks.
I ended up with 8 total little stacks. Layer the dough squares in the loaf pan like a flip-book. Cover the loaf pan with a damp kitchen towel and let rest for another 30 minutes until almost doubled in size.
Be patient, we’re almost done. Bake the bread for about 35 to 40 minutes at 350 F degrees until the bread is nice and golden brown. You’ll end up with a beauty like this.
Let the bread cool for about 20 minutes then carefully remove it from the pan.
Now the problem is this bread goes too quickly. But if you actually have a chance to try some, you’ll love it. It’s so gooey and sweet, it’s perfect for breakfast with coffee.