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
GARLIC AND HERB PULL APART BREAD
Provided by Katie Lee Biegel
Categories appetizer
Time 6h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
- In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
- Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
- Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
- Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
- Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
- While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.
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 Allrecipes Member
Time 1h
Yield 10
Number Of Ingredients 14
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 degrees F for 30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving platter.
Nutrition Facts : Calories 314.9 calories, Carbohydrate 50 g, Cholesterol 19.5 mg, Fat 11.7 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 251.7 mg, Sugar 26.6 g
More about "fruited pull apart bread recipes"
APPLE CINNAMON PULL APART BREAD - A SOUTHERN SOUL
From asouthernsoul.com
25 NO FORK REQUIRED PULL APART BREAD RECIPES - REAL …
From realhousemoms.com
PULL-APART BREAD RECIPE | LAND O’LAKES
From landolakes.com
15+ BEST PULL-APART BREAD IDEAS - HOW TO MAKE PULL …
From delish.com
PULL-APART BREAD RECIPES PERFECT FOR GATHERINGS
From bhg.com
OLD SCHOOL BUTTER & SUGAR PULL APART BREAD ... - EAT …
From eatwhattonight.com
EASY PULL APART BREAD RECIPE - USING REFRIGERATED BISCUITS
From temeculablogs.com
10 PULL APART BREAD RECIPES THAT ARE SUPER ADDICTING
From wideopeneats.com
13 SWEET AND SAVORY PULL APART BREAD RECIPES | HMR
From homemaderecipes.com
STRAWBERRIES AND CREAM PULL-APART BREAD RECIPE
From pillsbury.com
APPLE PULL APART BREAD - APPLE RECIPES - WASHINGTON FRUIT GROWERS
From washfruitgrowers.com
PULL APART PEPPERONI MONKEY BREAD - THERESCIPES.INFO
From therecipes.info
FRUITED PULL-APART BREAD RECIPE: HOW TO MAKE IT
BEST PULL APART BREAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PULL-APART BREADS - KING ARTHUR BAKING
From kingarthurbaking.com
FILLED & PULL-APART BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
PULL-APART RECIPES - PILLSBURY.COM
From pillsbury.com
FRUITED PULL-APART BREAD RECIPE: HOW TO MAKE IT
BREAKFAST PULL-APART BREAD - THE MIDNIGHT BAKER
From bakeatmidnite.com
THESE 50 PULL-APART BREAD RECIPES WILL HAVE EVERYONE ... - DIYS.COM
From diys.com
BREAKFAST PULL APART BREAD - BELLY FULL
From bellyfull.net
SURPRISE INSIDE PULL APART BREAD - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
PULL APART BREAD WITH WILD GARLIC (VEGAN) - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
MAPLE PULL-APART BREAD | RICARDO
From ricardocuisine.com
EASY ITALIAN PULL APART BREAD - YELLOWBLISSROAD.COM
From yellowblissroad.com
BLUEBERRY PULL APART BREAD (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
PULL-APART BREAD - THE PIONEER WOMAN
From thepioneerwoman.com
BUTTERY PULL APART BUNDT BREAD - MEL'S KITCHEN CAFE
From melskitchencafe.com
BREAD RECIPES FOR SUPER BOWL | KITCHN
From thekitchn.com
15+ PULL-APART BREAD RECIPES TO MAKE ASAP - MYRECIPES
From myrecipes.com
FETA AND OLIVE PULL-APART BREAD - MY FAVOURITE PASTIME
From myfavouritepastime.com
FRUITED PULL-APART BREAD | RECIPE | BREAD PULL APART RECIPES, BREAD ...
From pinterest.com
PULL APART FRENCH TOAST BAKE. - HALF BAKED HARVEST
From halfbakedharvest.com
13 PULL-APART BREAD RECIPES | ALLRECIPES
From allrecipes.com
11 PULL-APART RECIPES THAT GO BEYOND TRADITIONAL MONKEY BREAD
From parade.com
30 DELICIOUS FRUIT BREAD RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
ALL FRUIT PULL-APART BREAD - APPLE CRUMBLES
From applecrumbles.com
FRUITED PULL-APART BREAD - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search