What an absolutely fantastic recipe. Yes, it is time consuming and as with all baked goods, requires following the instructions exactly, but it was so worth it. The only issue I had was with the first rise. It took my bread about two hours to double in size. Other than that, it was perfect. You can read my full review at Taking On Magazines: http://bit.ly/1i5HTBx
Citrus Pull-Apart Bread
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
More From Southern Living
Total: 4 Hours, 35 Minutes
- 1/4 cup warm water (100° to 110°)
- 1 (1/4-oz.) envelope active dry yeast
- 1 teaspoon granulated sugar
- 1 cup butter, softened and divided
- 1/2 cup granulated sugar
- 1 teaspoon table salt
- 2 large eggs, lightly beaten
- 1 cup milk
- 1 tablespoon fresh lemon juice
- 4 1/2 cups bread flour
- 1/4 teaspoon ground nutmeg
- Vegetable cooking spray
- Citrus Filling
- 2/3 cup powdered sugar
- 1/4 cup butter, melted
- 2 tablespoons honey
- 1 large egg white
- Fresh Citrus Glaze
- 1. Combine first 3 ingredients in a 1-cup glass measuring cup, and let stand 5 minutes.
- 2. Beat 1/2 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1/2 cup granulated sugar and 1 tsp. salt; beat 3 minutes or until light and fluffy. Beat in eggs and next 2 ingredients. Stir in yeast mixture.
- 3. Combine bread flour and nutmeg. Gradually add to butter mixture, and beat at low speed 2 minutes or until well blended.
- 4. Sprinkle a flat surface generously with bread flour. Turn dough out; knead until smooth and elastic (about 5 minutes), sprinkling surface with bread flour as needed. Coat a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap; let rise in a warm place (80° to 85°) 1 1/2 to 2 hours or until doubled in bulk.
- 5. Punch dough down; turn out onto lightly floured surface. Divide dough in half. Roll 1 dough portion into a 20- x 12-inch rectangle. Spread with 1/4 cup softened butter, and cut into 5 (12- x 4-inch) strips. Sprinkle 2 Tbsp. Citrus Filling over 1 strip, and top with a second strip. Repeat with remaining strips and filling, stacking strips as you go. Cut stack into 6 (4- x 2-inch) rectangles.
- 6. Lightly grease 2 (9- x 5-inch) loaf pans with cooking spray. Place stacked rectangles, cut sides up, into 1 prepared pan. Repeat procedure with remaining dough, 1/4 cup softened butter, Citrus Filling, and second pan. Sprinkle any remaining filling over loaves.
- 7. Whisk together powdered sugar, melted butter, honey, and egg white until blended. Spoon over loaves. Cover loosely with plastic wrap; let rise in a warm place (80° to 85°) 1 hour or until doubled in size.
- 8. Preheat oven to 350°. Bake 30 to 35 minutes or until golden brown, shielding with aluminum foil after 25 minutes to prevent excessive browning, if necessary. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; brush with Fresh Citrus Glaze. Cool 5 minutes.
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