FRUITED PULL-APART BREAD
"My mother made this wreath-shaped coffee cake each Christmas," recalls Bonnie Wilde of Springville, Utah. "The dough is kneaded in the bread machine, so it turns out perfectly every time."
Provided by Taste of Home
Time 1h
Yield 1 loaf.
Number Of Ingredients 15
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select the dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a floured surface and punch down. Divide into 40 portions. In a bowl, combine the sugar and cinnamon; sprinkle 2 teaspoons in a greased 10-in. fluted tube pan. Arrange about a third of the pecans, cherries, raisins and cranberries in bottom of pan. Dip half of the dough pieces in butter, then roll in sugar mixture. Arrange evenly in pan. Repeat. Arrange remaining pecans and fruit over top. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving platter.
Nutrition Facts : Calories 310 calories, Fat 11g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 318mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
FRUITY PULL-APART BREAD
Who doesn't love to start the day with monkey bread? This skillet version is packed with bright berries and dolloped with irresistibly rich cream cheese. A sprinkle of fresh basil brings it all together. -Darla Andrews, Schertz, Texas
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Separate dough into 8 biscuits; cut biscuits into fourths., In a shallow bowl, combine sugars. Dip biscuits in melted butter, then in sugar mixture. Place biscuits in a greased 10-1/4-in. cast-iron skillet. Top with fresh berries; dollop with cream cheese. Bake until biscuits are golden brown and cooked through, 35-40 minutes. Sprinkle with basil.
Nutrition Facts : Calories 383 calories, Fat 20g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 641mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
PULL-APART BREAD
Enjoy this homemade pull-apart bread baked using yeast - perfect accompaniment to any meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 3 g, TransFat 0 g
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