Wednesday, September 5, 2012

Work Home and Family -

Our version!


Overnight Pull-Apart Cinnamon Loaf
(Adapted slightly from Better Homes and Gardens, April 2012 issue)

Ingredients:
  3/4c milk
  2 1/2 tsp active dry yeast (1 package)
  1/4 c melted butter (we used margarine here)
  2 T sugar
  1 egg, beaten
  1/2 t salt (I used 1/4 t salt)
  3 c all-purpose flour (we used bread flour)
  1/4 c melted butter (we used unsalted butter here)
  3/4 c sugar
  2 t cinnamon (we used 1 T)

(Original recipe also called for nuts - I can't remember what kind - and glaze - we did neither.)

Warm milk to 105F-115F and add yeast.  Stir until yeast is dissolved and let rest 5 minutes, or until yeast is bubbly.

Beat together 1/4 c melted butter, 2T sugar, the egg and salt and add to yeast mixture.  Add half the flour and stir well. Stir in remaining flour.  (The recipe recommends using a mixer for this whole part but I just used my arm and a wooden spoon.)   Shape into a ball - dough will not be smooth.  Place in an oiled bowl and let rise overnight in the fridge or until nearly double in a warm place.  

After rising:

Grease (recipe says "butter") a 9"x5"x3" loaf pan. 

Roll dough into a 20"x 12" rectangle and brush with the 1/4 c melted butter and sprinkle with cinnamon and sugar.  Cut rectangle crosswise into  5 12"x4" strips.  Stack strips and cut into pieces. Loosely stagger strips in prepared pan, cut sides up (should look remotely like the picture above).  

Let rise until double.

Bake at 350F for 30 minutes.  Cool for 10 minutes then remove from pan and cool on a rack for 20 minutes.  Top with glaze and nuts if desired.  We let ours cook a little long and the edges ended up crispy, so I'd recommend checking after about 20 minutes for desired level of done-ness

12 servings at approximately 300 calories each.

We served this for breakfast with sliced fruit and coffee the morning my parents returned home after visiting for a month.  It was a nice send-off and I think we would have liked it a little better if we hadn't cooked it quite as long as recommended.

I hope you enjoy it too!


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