Citrus Pull-Apart Bread

First of all when I make a loaf of bread it calls for 3 1/3 c. flour
and 3 t. of yeast. So if you are having trouble with rising it seems
there is not enough yeast and too much flour. So I think I will try my own
recipe and use the rest of this recipe. You could also use frozen bread dough.

The citrus filling and citrus glaze are separate recipes. You need to click on that link to get them.

Step #2...read.

Had the same questions as the previous reviewer. Excited to do the bread. Got the ingredients ready but could not understand the recipe. Do we need to make 2 batches of citrus filling and where does the lemon juice go?????

I am confused, there is lemon juice in the bread recipe, but it never says when or if you add it. Another thing, you are cutting bread into strips and putting the citrus filling on the strips and stacking. But then recipe says 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. Haven’t you already used the citrus filling? So do you make citrus filling twice? Why is it called citrus filling when it has no citrus in it?

excellent texture, nice flavor. a little messy to make (next time i will try the butter,filling method from dreamon), make the rectangles a little smaller to make more, smaller loaves (one regular sized loaf is too much for us). messy to eat as well, but certainly worth the sticky fingers.

Delicious! I will say it did take quite a while to make. It wasn't difficult, it just took a while. It is definitely worth it. I have made 3 batches now and have logged on now because I have people asking for the recipe.

This is very time consuming. Fortunately it was worth it. One step I eliminated/ made easier. Instead of making all those ribbons sprinkling them with candied zest and assembling the little buggers: I just rolled out the dough, spread the butter/ zest on all of it, folded it in half then cut it into rectangles. Voila. Less mess, less work.

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

I've tried about four or five different yeast breads from myrecipes.com, yet this is the only one that failed to double in size during the first rise (even at the recommended air temperatures and with successfully proofed yeast). It baked off alright, filling the pan. The taste was very very rich: I used the honey butter+egg white glaze on one loaf and omitted it on the second to test the effect - the "dry" loaf was much less cloying and better for snacking. All in all, the pull-apart bread concept is a good one, but this recipe is a bit of an overindulgence.

This is a perfect sweet bread recipe. I didn't make it a "pull apart" bread, just a twisted loaf. You could use any filling such as berry jam or just cinnamon and sugar. The recipe is not overly sweet but quite rich. I had friends over for coffee and lemon loaf and all loved it. I bake at a small local restaurant and this sweet bread will be on my regular repertoire. It's a keeper for sure.

A lot of work, but totally worth the effort! I wouldn't change a single thing.

I made this for the first time today and everything about it is perfect. It was a little more time consuming than most of the pastries I usually bake, but if you read through the instructions thoroughly and zest/juice your lemon and orange before you start, it's manageable. It came out soft and crispy and very satisfying