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
BIRTHDAY CAKE-MIX BREAD
Sweeten your next celebration with this simple and colorful cake-mix bread! A great alternative to a sheet cake, this recipe makes two loaves, so you can double your fun.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans.
- In large bowl, beat cake mix, dry pudding mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/4 cup of the sprinkles. Divide batter evenly between pans.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edge of loaves to loosen. Remove from pans to cooling rack. Cool completely, about 1 hour.
- Spread frosting on tops of loaves; sprinkle with remaining sprinkles. When ready to serve, cut into slices.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Servings, Sodium 210 mg, Sugar 15 g, TransFat 0 g
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.
HOMEMADE CONFETTI CAKE
This is a moist and fluffy vanilla cake with lots of sprinkles and a whipped vanilla buttercream. It's almost impossible not to feel happy when you see the fun pop of rainbow confetti! -Courtney Rich, Highland, UT
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Grease a 13x9-in. baking dish. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar until smooth. Add cream, vanilla and food coloring. Beat until light and fluffy, 5-7 minutes. Frost top of cake with frosting, and, if desired, top with additional sprinkles.
Nutrition Facts : Calories 823 calories, Fat 47g fat (26g saturated fat), Cholesterol 138mg cholesterol, Sodium 279mg sodium, Carbohydrate 97g carbohydrate (75g sugars, Fiber 0 fiber), Protein 6g protein.
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