Cinnamon Pull-apart Bread.

This is a recipe which I have been looking for an excuse to make ever since I first saw it on Joy the Baker. They say that you are either good at pastry or bread and I am definitely bad at the later. But practice does make perfect so I valiantly persist in my quest to best the bread.

This recipe was absolutely delicious; perfect for tea, with coffee or even at the end of a picnic as it would travel very well. I must confess that I freaked out somewhat at the quantity of sugar but bear with it, it works. You need the sugar to caramelise, separating the slices or it would meld into a normal loaf during baking.

My loaf was not as perfect as many other examples you will find on the internet, but tasted just as good. I will be making this again I am sure and will endeavor to make it prettier next time and take better photos. I am looking forward to moving out of a basement flat so that I don't have to take the majority of my photos under somewhat yellow artificial light.

Makes: one 9x5x3-inch or 2lb loaf
For the Dough:

2 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter melted
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar
2 tps ground cinnamon
1/2 tsp ground nutmeg
2 ounces unsalted butter, melted

Mix together flour, sugar, yeast, and salt. Set aside. In another bowl whisk together the eggs and set aside. Add the melted butter to the milk.

Add the water and vanilla extract to the milk-butter mixture.  Now pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. Then knead until when you press your thumb into the dough it springs make and then into form a ball.

Place the dough into a lightly greased bowl cover and leave in a warm place for an hour or until doubled in size. Knock back the dough and knead for a minute or so.

On a floured surface roll out the dough until it is about a foot by a foot and a half. brush with the melted butter. Sprinkle over sugar and spices. Slice the dough so that you have 6x6 rectangles of dough. place these upright into a greased loaf tin.

Cover and leave the dough to prove again in a warm place for 30-45 minutes. Then Bake at 175C for about 30 minutes until the tops are medium to dark golden brown to ensure its cooked through. Mine was still slightly doughy in the middle so I would maybe suggest leaving it in the oven for closer to 40 minutes.

I have linked this up to Tinned Tomatoes Bookmarked Recipes.