Pluck It Bread Recipes

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PULL-APART BREAD



Pull-Apart Bread image

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

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:

  • 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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