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
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.
 |
| 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).
Place dough in a greased bowl (or extra large plastic resealable bag), turning
to grease top.
 |
| Just enough flour has been added so the dough completely pulls away from the bottom and sides of the bowl. |
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.
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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