Plucking Bread Recipes

GARLIC AND HERB PULL APART BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt® with cooking spray.
• In a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. Separate the biscuits, and dip each biscuit into the butter and herbs; place biscuits in a random pattern into the prepared pan. If there is any unused butter mixture, pour it over the biscuits.
• Bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings.

GRANDS!™ CINNAMON PULL-APART BREAD

Steps:

• Heat oven to 325°F. Lightly grease 12-cup fluted tube cake pan.
• In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
• Bake 47 to 52 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

PLUCKING BREAD

Steps:

• In BLENDER, mix powdered milk, dry yeast, and warm water. Let stand for 5 minutes. Blend 20 seconds at medium speed.
• Add to Blender Mixture, egg, salt, sugar and cooking oil. Blend 10 seconds.
• In large bowl, sift 3 cups of flour.
• Pour Blender Mixture into flour; Stir. Cover bowl and let rise for about 2 hours in warm place.
• After dough has risen, turn onto lightly floured surface. Flour to working consistecy.
• Pinch into small balls (1 to 1 1/2") and roll in melted butter. Drop into well-greased Bundt Pan.
• Let rise one hour.
• Bake 30-45 minutes or until brown.
• Invert onto serving platter and devour.