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Sometimes, amongst all the cookiedough-oreo-peanutbutter-stuffed cheesecake brownies I see on Pinterest I stumble upon something that doesn't make me want to throw up.
Pull-apart bread sounded irresistable. A yeasted dough is rolled and spread with a sweet buttery filling. Then it is cut into pieces, stacked in a loaf tin and baked. As the loaf bakes the buttery filling keeps the layers from melding together.
There are several versions of this pull-apart bread. I chose this one from Joy The Baker because her instructions are so clear and she includes photographs showing how the bread is assembled.
The only change I made to the recipe was to use soft brown sugar for the filling instead of granulated.
It was, as people seem say on Pinterest, 'awesome' and just the thing for a rainy Friday after-school treat.
I think you could vary the recipe a bit. Maybe add a little cocoa instead of cinnamon, or experiment with chocolate chips. But try to resist stuffing it with cookie dough.
Hi Sue
ReplyDeleteI saw this a few weeks ago and made it - like you I used brown sugar!
It was so yummy - thanks for reminding me
Awesome recipe, Sue, genuinely awesome, and very amusing about the cookie dough etc. You are right about all that over-sweet stuff just going too far. Cookie dough will be the downfall of western civilisation.
ReplyDeleteAh, so that is how it's done. I had seen pictures but couldn't be bothered to read the instructions. Erm, cookie dough?
ReplyDeleteHere in the states we call that Monkey Bread. MMMMMMM!
ReplyDeleteBut it's an American recipe Wildblue!
ReplyDeleteI think it's a variation on monkey bread -isn't that usually little pieces of dough tossed in butter, sugar etc ?
Yum! Need I say more? x
ReplyDeleteSo Sue, could I make this in the evening (let me dream) and pop it in the fridge at the assembled in the tin bit and then pop it in the oven to cook in the morning?
ReplyDeleteAnnabella, the recipe says you can make the dough, let it rise then refrigerate overnight before rolling and cutting in the morning.
ReplyDeleteEach to their own food wise, for instance I can't stand cream cakes and anything with clotted cream I find really yuk, unlike plenty of people, so we are all different in our tastes. I do find that US recipes put salt in sweet things and sugar in practically everything in vast quantities so I cut down automatically. However, I love using cups to cook with and find many recipes absolutely delicious. This recipe looks like it could be one of them. As for cookies, I think USA ones are far nicer than ours!
ReplyDeleteOh yum !!! I have a few recipes for this, I really must get around to trying one. Yours looks soooooo delicious :D
ReplyDeleteHave to agree with you on the 'cookie dough' just tooooomuch, I'm afraid. And I have a sweet tooth!
ReplyDeleteBut your 'pull apart bread' looks brill, I will definitely try that - and would have automatically replaced the granulated with demerrara, or soft brown. Hmm, think the cinnamon or mixed spice sounds the best, but I expect the chocolate is a completely different kettle of fish altogether - rather like chocolate croissants compared to the plain.
what can i say? mmmmmmmmmmmmmmmmmmmm
ReplyDeletexxxx
I might give this one a go, and maybe add in apples. I used to make an apple and caramel version of the same, but can't find the recipe to save my life!
ReplyDeleteI laughed out loud at this! I just found a cake on pinterest today that was 3 different layers of cake that had 3 different pies BAKED INSIDE THE CAKES. LOOK at this:
ReplyDeletehttp://pinterest.com/pin/285816498/
UGH. Not to get too dramatic but this thing represents the most embarrassing part of my country. Yuck.
It looks so good, I can already imagine the scent as it came out of the oven!
ReplyDeleteIsabelle x
I clicked on the link to the "cake batter dip"......... Then I clicked on the link to the cakes baked with pies........ and now I feel decidedly "green round the gills".........
ReplyDeleteShall make a return visit later to investigate the lovely bread recipe.
It would make marvellous bread and butter pudding if any of it got left and went a bit stale....not that there would be any chance if it tastes as good as it looks...
ReplyDeleteDo you think you could put sliced apples in between?
I could just eat some right now with my morning coffee...
I think apples would work brilliantly. Great idea.
ReplyDeleteOh, oh, oh... rushing off to get making!
ReplyDeletehi sue, ive made this sweet bread for years sometimes with pear and dark chocolate, or apple or any dried fruit its also nice toasted if you leave it a few days! not that ever happens :)
ReplyDeleteHi Sue, I am new to your blog. I've really enjoyed reading all your older posts. I'm one of those mysterious readers from Australia. Thought I should say hello. Tara
ReplyDeleteGood grief, that cake dip! I know what you mean about Pinterest and the oreos and the sugar and the peanut butter. I like cake, don't get me wrong. But...
ReplyDeleteYours looks yummy.
Nice one. Will try this. That cake batter dip made me gag, too, though I must admit a soft spot for cookie dough. It must go back to childhood.
ReplyDeleteI saw something similar over at Monica's (Quilt While You're Ahead). It looks fabulous. Off to look at the recipe - thankyou!
ReplyDeleteThat bread looks amazing....I love the way you can see the cinnamon dots when it is cut....mmmmm... x Pati
ReplyDeleteThis looks so delicious, I can almost smell it! Love doughy cinnamon bready stuff. Yum!
ReplyDeleteWhen I do a cookery book, will you take the pictures? You have a gift.
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