|Harry with his slice|
This year I worked the whole of Easter so the only day I had off with the boys (well Harry as Reuben was away), was the Friday day time. As all the shops were closed, (shock and horror), the day was devoted to enjoying the beautiful sunny day, baking for both us and for work, walking the dog and taking the other Pup, (also known as Harry), for a bike ride at the same time. I have had my eye on this bread since I saw it in the blogosphere ages ago and was pushed to make it when I saw it on one of the NZ blogs I follow so I knew it tasted good and that it fit our NZ ingredients. Well I was not disappointed. You need to set aside time for this bread but most of that wait time is in the rising. It seems like there are lots of steps to making this but believe me it's easy and well worth it. I took the rest of it to work with me along with a Chocolate Souffle cake (post to follow), and I think this was more the star than that. I have seen a glazed drizzled over it but I think it's sweet and delicious enough just like it is.
So here it is in steps.....
Cinnamon Pull Apart Bread
2 ¾ c + 2-3 Tbsp flour
¼ c sugar
2 ¼ tsp active dry yeast
½ tsp salt
60 g butter
⅓ c milk
¼ c water
2 large eggs, at room temperature
1 tsp vanilla extract
1 c sugar
2 tsp ground cinnamon
½ tsp fresh ground nutmeg
50 g butter, melted until browned
In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt. Set aside.
Whisk the eggs together and set aside.
In a small pot, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a couple of minutes.
Pour the milk mixture into the dry ingredients and mix with a wooden spoon. Add the eggs and stir the mixture until the eggs are incorporated into the batter. It can take a little time for the eggs and flour mix to come together. Add the remaining ¾ cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky so don't worry.
Place the dough is a large, greased bowl. Cover with plastic wrap and a clean tea towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. (The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.)
|In the bowl|
Deflate the risen dough and knead about 2-3 Tbsp of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes.
|Just kneaded and it's soft and smooth (not too sticky but not dry either)|
On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 30cm x 50cm. If you can’t get the dough to 50cm long… that’s okay (but I managed fine). Just roll it as large as the dough will go.
Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar but just go ahead and sprinkle away.
|Sugar mixture sprinkled|
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 so you 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.
|Cut into 6 strips (sorry the photos is the wrong way around)|
|In the pan for the 2nd rise|
Place a rack in the center of the oven and preheat to 180°C. Bake for 30 to 35 minutes, until the top is very golden brown. It needs to be 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 and carefully invert so it’s right side up using another plate or a rack.
Try your hardest to not eat all of it in one sitting!!!