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Pull-Apart Bread: Sweet Cinnamon Walnut & Savory Herb & Cheese


Recently I’ve seen several versions of pull-apart breads, both in magazines and online, so I decided to adapt my favorite roll dough to this technique. I used half of the dough to make a sweet loaf and the other half for a savory variation.
Note: Recipes without photos appear at the bottom on post.

Cinnamon Apple Pull-Apart Bread   Makes 1 standard loaf + I had some left over that I baked in an individual soufflé dish (a custard cup would also work)

½ batch of Rapidmix-Coolrise Roll Dough  (find recipe at bottom of this post) 
Filling
   About 3 tablespoons butter, softened
   ½ cup packed brown sugar
   1 tablespoon ground cinnamon
   ½ cup walnuts, chopped
Glaze — combine the following ingredients:
   2/3 cup sifted powdered sugar
   1 teaspoon vanilla
   2 to 3 tablespoona milk

1.  Spray a 9" x 5" loaf pan.
2.  Turn ½ batch of Rapidmix-Coolrise Roll Dough onto a smooth surface. Roll the dough into a 12" x 14" rectangle.
3.  Spread softened butter over the entire top on the dough.
4.  Sprinkle brown sugar over the top and then sprinkle with cinnamon and walnuts.
Dough has been rolled into a rectangle, butter, brown sugar and other toppings have been added.
So far this follows the traditional method used in making ordinary cinnamon rolls.
5.  Cut the dough crosswise into six strips.
6.  Stack the strips on top of one another. 
7.  Cut the stack into six pieces.
8.  Turn the pieces on edge, and place them in the loaf pan, one in front of the other from one end of the pan to the other — squeeze them in tight. (I had a few excess pieces that I added to a single serving soufflé dish that had been sprayed.) Sprinkle any nuts or brown sugar that has fallen off over the top.
9.  Cover the pan and allow the loaf to rise for 30 to 60 minutes, until it's almost doubled in size. While the loaf is rising, preheat the oven to 350°.
10. Bake the loaf for 30 to 40 minutes in the center of the oven; cover with foil near the end if it begins to get to brown. In order to be sure the bread is done all the way through, insert an instant read thermometer into the center of the loaf — when it registers between 180-190° it is done.  (I baked the pieces in the soufflé dish for just about 12 minutes.)
11. Remove the loaf from the oven, and transfer it to a rack to cool for 15 to 20 minutes before turning it out of the pan to cool completely.
12. While still slightly warm, spoon the glaze over the top of the loaf.


Herb & Cheese Pull-Apart Bread   Makes 1 standard loaf + I had some left over that I baked in an individual soufflé dish (a custard cup would also work)

½ batch of Rapidmix-Coolrise Roll Dough  (find recipe at bottom of this post) 
Filling
   About 3 tablespoons butter, softened
   ½ cup Parmesan cheese
   About 1 tablespoon of fresh thyme leaves
   About ½ to 1 tablespoon coarse black pepper
   About 2 teaspoon Kosher salt
   Melted butter to drizzle over bread right before it is served, if desired

1.  Spray a 9" x 5" loaf pan.
2.  Turn ½ batch of Rapidmix-Coolrise Roll Dough onto a smooth surface. Roll the dough into a 12" x 14" rectangle.
3.  Spread softened butter over the entire top on the dough,
4.  Sprinkle with cheese, thyme leaves, black pepper and Kosher salt.
5.  Cut the dough crosswise into six strips.
6.  Stack the strips on top of one another. 
7.  Cut the stack into six pieces.
8.  Turn the pieces on edge, and place them in the loaf pan, one in front of the other from one end of the pan to the other — squeeze them in tight. (I had a few excess pieces that I added to a single serving soufflé dish that had been sprayed.) Sprinkle any cheese that has fallen off over the top.
9.  Cover the pan and allow the loaf to rise for 30 to 60 minutes, until it's almost doubled in size. While the loaf is rising, preheat the oven to 350°.
10. Bake the loaf for 30 to 40 minutes in the center of the oven; cover with foil near the end if it begins to get to brown. In order to be sure the bread is done all the way through, insert an instant read thermometer into the center of the loaf — when it registers between 180-190° it is done.  (I baked the pieces in the soufflé dish for just about 12 minutes.)
11. Remove the loaf from the oven, and transfer it to a rack to cool for 15 to 20 minutes before turning it out of the pan to cool completely.
12.  Right before serving, pour melted butter over the top of the loaf if desired.

Rapidmix-Coolrise Roll Dough    (This is a basic roll dough that I use for both savory and sweet recipes)
5 to 6 cups all-purpose flour, unsifted
2 (¼ oz.) pkg. or scant 2 tablespoons yeast
½ cup granulated sugar
1½ teaspoons salt
½ cup butter (1 stick), cut into pieces
1½ cups hot water (120° to 130°)
2  large eggs
Vegetable oil

1.  Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add butter. Add hot water. Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally.
2.  Add eggs and 2 cups more flour. Beat with electric mixer at high speed for 2 minutes or until thick and elastic.


3.  Gradually stir in just enough of remaining flour with wooden spoon (or dough hook of mixer) to make a soft dough which leaves sides of bowl. (Dough should be very soft and pliable without being sticky; too much flour will yield a tough dough that is hard to form and resists sealing when shaped.)
At first the dough is quite sticky.
With the addition of more flour and kneading, the dough begins to pull away from the sides of the bowl but it is still sticky.
Almost there but notice that the dough is still sticky near the bottom of the mixing bowl
4.  Turn out onto floured board and knead 5 to 10 minutes or until dough is smooth and elastic (or continue process in mixing bowl, using a dough hook, if preferred). 
Just enough flour has been added so the dough completely pulls away from the bottom and sides of the bowl.
     Place dough in a greased bowl (or extra large plastic resealable bag), turning to grease top. 

5.  Cover; let rise in warm place, free from drafts until doubled in size, about 30 minutes.  

      Dough may be used now or placed in refrigerator (make sure surface is well oiled and covered loosely with plastic wrap.  Refrigerate 2 to 24 hours. When ready to use, remove from refrigerator and let stand 10 to 15 minutes and proceed with preferred shaping methods.
---adapted from Fleischmann’s Bake-it-easy Yeast Book, 1973 and The Kirby House Cookbook, Meta Newell West, Nov., 2001.

Recipes without photos . . .
Cinnamon Apple Pull-Apart Bread   Makes 1 standard loaf + I had some left over that I baked in an individual soufflé dish (a custard cup would also work)
½ batch of Rapidmix-Coolrise Roll Dough  (find recipe at bottom of this post) 
Filling
   About 3 tablespoons butter, softened
   ½ cup packed brown sugar
   1 tablespoon ground cinnamon
   ½ cup walnuts, chopped
Glaze — combine the following ingredients
   2/3 cup sifted powdered sugar
   1 teaspoon vanilla
   2 to 3  tablespoon milk

1.  Spray a 9" x 5" loaf pan.
2.  Turn ½ batch of Rapidmix-Coolrise Roll Dough onto a smooth surface. Roll the dough into a 12" x 14" rectangle.
3.  Spread softened butter over the entire top on the dough.
4.  Sprinkle brown sugar over the top and then sprinkle with cinnamon and walnuts.
5.  Cut the dough crosswise into six strips.
6.  Stack the strips on top of one another. 
7.  Cut the stack into six pieces.
8.  Turn the pieces on edge, and place them in the loaf pan, one in front of the other from one end of the pan to the other — squeeze them in tight. (I had a few excess pieces that I added to a single serving soufflé dish that had been sprayed.) Sprinkle any nuts or brown sugar that has fallen off over the top.
9.  Cover the pan and allow the loaf to rise for 30 to 60 minutes, until it's almost doubled in size. While the loaf is rising, preheat the oven to 350°.
10. Bake the loaf for 30 to 40 minutes in the center of the oven; cover with foil near the end if it begins to get to brown. In order to be sure the bread is done all the way through, insert an instant read thermometer into the center of the loaf — when it registers between 180-190°m it is done.  (I baked the dough in the soufflé dish for just about 12 minutes.)
11. Remove the loaf from the oven, and transfer it to a rack to cool for 15 to 20 minutes before turning it out of the pan to cool completely.
12. While still slightly warm, spoon the glaze over the top of the loaf.

Herb & Cheese Pull-Apart Bread   Makes 1 standard loaf + I had some left over that I baked in an individual soufflé dish (a custard cup would also work)
½ batch of Rapidmix-Coolrise Roll Dough  (find recipe at bottom of this post) -- preare
Filling
   About 3 tablespoons butter, softened
   ½ cup Parmesan cheese
   About 1 tablespoon of fresh thyme leaves
   About ½ to 1 tablespoon coarse black pepper
   About 2 teaspoon Kosher salt
   Melted butter to drizzle over bread right before it is served, if desired

1.  Spray a 9" x 5" loaf pan.
2.  Turn ½ batch of Rapidmix-Coolrise Roll Dough onto a smooth surface.  Roll the dough into an approximate 12" x 14" rectangle.
3.  Spread softened butter over the entire top on the dough,
4.  Sprinkle with cheese, thyme leaves, black pepper and Kosher salt.
5.  Cut the dough crosswise into six strips.
6.  Stack the strips on top of one another. 
7.  Cut the stack into six pieces.
8.  Turn the pieces on edge, and place them in the loaf pan, one in front of the other from one end of the pan to the other — squeeze them in tight. (I had a few excess pieces that I added to a single serving soufflé dish that had been sprayed.) Sprinkle any cheese that has fallen off over the top.
9.  Cover the pan and allow the loaf to rise for 30 to 60 minutes, until it's almost doubled in size. While the loaf is rising, preheat the oven to 350°.
10. Bake the loaf for 30 to 40 minutes in the center of the oven; cover with foil near the end if it begins to get to brown. In order to be sure the bread is done all the way through, insert an instant read thermometer into the center of the loaf registers between 180-190°.  (I baked the dough in the soufflé dish for just about 12 minutes.)
11. Remove the loaf from the oven, and transfer it to a rack to cool for 15 to 20 minutes before turning it out of the pan to cool completely.
12. Right before serving, pour melted butter over the top of the loaf if desired.

Rapidmix-Coolrise Roll Dough    (This is a basic roll dough that I use for both savory and sweet recipes)
5 to 6 cups all-purpose flour, unsifted
2 (¼ oz.) pkg. or scant 2 tablespoons yeast
½ cup granulated sugar
1½ teaspoons salt
½ cup butter (1 stick), cut into pieces
1½ cups hot water (120° to 130°)
2  large eggs
Vegetable oil

1.  Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add butter. Add hot water. Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally.
2.  Add eggs and 2 cups more flour. Beat with electric mixer at high speed for 2 minutes or until thick and elastic.
3.  Gradually stir in just enough of remaining flour with wooden spoon (or dough hook of mixer) to make a soft dough which leaves sides of bowl. (Dough should be very soft and pliable without being sticky; too much flour will yield a tough dough that is hard to form and resists sealing when shaped.)
4.  Turn out onto floured board and knead 5 to 10 minutes or until dough is smooth and elastic (or continue process in mixing bowl, using a dough hook, if preferred). Place dough in a greased bowl (or extra large plastic resealable bag), turning to grease top. 
5.  Cover; let rise in warm place, free from drafts until doubled in size, about 30 minutes.  Dough may be used now or placed in refrigerator (make sure surface is well oiled and covered loosely with plastic wrap.  Refrigerate 2 to 24 hours. When ready to use, remove from refrigerator and let stand 10 to 15 minutes and proceed with preferred shaping methods.
---adapted from Fleischmann’s Bake-it-easy Yeast Book, 1973 and The Kirby House Cookbook, Meta Newell West, Nov., 2001

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