Pull Apart Bread Recipes

Steps:

• Preheat the oven to 325 degrees F. Coat a 9-by-5-inch glass loaf pan with cooking spray. Mix together the sugar and pumpkin pie spice in a small bowl.
• Unroll the dough from each can and stack them on top of each other to make a double layer of dough. Press them together and roll the dough into a 12-inch square. Spread 4 tablespoons of the caramel evenly over the dough. Sprinkle the spiced sugar over the caramel, then sprinkle the pecans in an even layer, gently pressing them into the dough. Cut the dough into 16 small squares. Stack 4 of the squares on top of each other and repeat so you have 4 stacks of 4. Place each stack on its side in the prepared loaf pan (it should look like a row of books). Gently separate the dough layers so the dough fills up the pan. Sprinkle any pecan mixture that fell out over top of the dough.
• Cover the loaf pan with foil and bake until golden brown and puffed, about 50 minutes. Uncover and continue baking until the top is golden brown, about 15 minutes. Cool on a wire rack for 15 minutes.
• Transfer to a serving platter and drizzle with the remaining 2 tablespoons caramel sauce before serving.

Steps:

• Preheat the oven to 375 degrees F.
• Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.
• Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.
• Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.

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.

Steps:

• In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 30 minutes or until golden brown.

Steps:

• Dough:.
• Active yeast in the warm water with the sugar, let sit for 5 minutes.
• Mix flour, salt, oil with the yeast.
• Use dough hook on mixer for 5-6 minutes. OR if by hand, flour a surface and hand and knead for 7-10 minute -- til elastic like.
• Coat a large bowl in oil, place dough in and flip to coat so it doesn't dry out, cover with clean dish cloth.
• Set in a warm place (60-80 degrees) to rise for 1 1/2-2 hours, or til doubled in size. I usually turn my oven on for 2 minutes on the lowest setting then turn off and use it to raise my dough.
• Sauce:.
• In a small bowl, mix sugar and cinnamon, set aside.
• In a small sauce pan heat butter, brown sugar and water.
• Preheat Oven to 350.
• Once dough is risen, punch down. Make small balls of dough about 2-3cm in diameter. Coat in sugar-cinnamon mixture, placing in a bundt pan, and repeat til all your dough is gone.
• Pour heated mixture over dough balls, bake for 25-30 min at 350.

Steps:

• Place 5C flour, sugar, 1 tbs garlic salt, and yeast in mixer bowl. Attach bowl and dough hook to mixer. Turn to speed 2 and mix 15 seconds. Combine water, milk and 1/4C butter in a small saucepan. Heat over low heat until very warm.
• Turn to speed 2 and gradually add warm liquid to flour mixture, about 30 seconds. Mix 1 minute longer. Continuing on speed 2, add remaining flour, 1/2C at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes longer.
• Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until double in size (about 1 hr).
• Punch dough down and divide in half. Roll one half into 12x8x1/4 inch rectangle.
• Melt remaining butter and mix with remaining salt. Brush dough with mixture.
• Cut dough into four equal 8x3 inch strips . Stack strips and cut into four equal 3x2 inch strips. Place pieces on edge of greased loaf pan so strips form a row down lenght of pan. Repeat with remaining dough.
• Cover; let rise in warm place free from draft. (about 1 hour).
• Bake at 400°F for 30-35 minutes.
• Remove from pan immediately and cool on wire rack.