Pull-apart Cinnamon Bread
I decide to pull apart my Cinnamon rolls into something called Pull apart Cinnamon Bread. Same lovely fluffy rolls dressed up differently.
Ideally this loaf is supposed to be baked in a loaf pan but I decided to make this bread into one big square 8in pan instead, this works out best for the family.
500g bread flour plus extra for dusting
1tsp salt
1 x 7g sachet fact-action dried yeast
300ml milk
40g unsalted butter softened at room temperature
1 egg
vegetable oil for greasing
for coating
25g/1oz unsalted butter, melted
3 tsp ground cinnamon
Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
Lightly grease a baking tray.
Knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick.
Brush all over with the melted butter, then sprinkle over the brown sugar and cinnamon.
Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again.
You’ll have six stacks of six squares.
Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is 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.
Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Serve warm with coffee or tea.
Enjoy...jue
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