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Pull-Apart Bread

Pull-Apart Bread
  • Prep 30 min
  • Total 1 hr 35 min
  • Servings 12
Enjoy this homemade pull-apart bread baked using yeast - perfect accompaniment to any meal.
Updated September 16, 2010
Make With
Make With
Gold Medal Flour

Ingredients

  • Cooking spray to grease pan
  • 3 1/2 to 3 3/4 cups Gold Medal™ all-purpose flour or Better for Bread™ bread flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
  • 1 cup milk
  • 1/4 cup butter or margarine (1/2 stick)
  • 1 large egg
  • 1/4 cup butter or margarine (1/2 stick)

Steps

  • 1
    Spray a 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with the cooking spray. In a large bowl, stir 1 1/2 cups of the flour, the sugar, salt and yeast until well mixed.
  • 2
    In a 1-quart saucepan, heat the milk and 1/4 cup butter over medium-low heat, stirring frequently, until very warm and an instant-read thermometer reads 120°F to 130°F. Add the milk mixture and the egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 3 minutes, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, 1 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
  • 3
    Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
  • 4
    Place 1/4 cup butter in a small microwavable bowl; cover with a microwavable paper towel. Microwave on High 30 to 50 seconds or until melted.
  • 5
    Shape the dough into 24 balls. Dip each ball of dough into the melted butter. Layer evenly in the pan. Cover bowl loosely with plastic wrap; let rise in a warm place 20 to 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough. Remove plastic wrap.
  • 6
    Move the oven rack to a low position so that tops of the pans will be in the center of the oven. Heat the oven to 350°F.
  • 7
    Bake 25 to 30 minutes or until golden brown. Cool bread in pan 2 minutes. Place a heatproof serving plate upside down on pan; holding plate and pan with pot holders, turn plate and pan over together, then remove pan. Serve bread while warm, pulling it apart with 2 forks or your fingers.

  • Dip balls of dough into butter; place them evenly in two rows in pan.

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
170mg
7%
Potassium
90mg
3%
Total Carbohydrate
31g
10%
Dietary Fiber
1g
5%
Sugars
3g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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