In a small bowl, combine yeast and water; Let sit
until foamy. {About 5 minutes}
In a medium bowl combine yeast, 2 cups flour,
sugar, and salt; Set aside.
In another small bowl {don't hate}, whisk together
eggs and set aside.
In a small saucepan, heat milk and butter until
butter is just melted.
Remove mixture from heat and add water and
vanilla; Let cool to 115-125 degrees Fahrenheit.
Add milk mixture to dry ingredients and combine
well.
Add the eggs and mix until fully incorporated. {If
you're like me, you'll ask your husband or someone
to mix it for you because it seems to take forever
to come together. Keep pushing on. It'll happen, I
promise.}
Add the remaining cup of flour and mix well. {The
dough will be super sticky, but this is exactly
how it's supposed to be.}
Place the dough in a large greased bowl and let
rise in a warm place, until doubled in size.
While the dough is rising, combine the sugar,
cinnamon, and nutmeg in a small bowl.
Melt your butter and set aside.
Grease a 9x5x3 inch bread pan and set aside.
Deflate the dough and knead until smooth. {You may
need to add an extra Tablespoon or two of flour.}
Let rest on the counter for 5 minutes.
On a lightly floured surface, roll your dough
until it is 12x20 inches wide/long.
Use a pastry brush to spread butter evenly over
the dough.
Cover completely with sugar. {Yep, you heard me.
Completely. Go big or go home, folks.}
Vertically slice the dough into six equal parts
and stack those slices on top of each other. {You
may need to refer to Joy's blog for this part. She
does a really great job at showing exactly what
you're doing.}
Slice those stacked slices into six more equal
parts, leaving you with six stacks of six squares.
Layer the dough slices into the bread pan like a
flip book.
Let rise for 30 minutes or until doubled in size.
{Keep an eye on it. I left mine alone and when I
came back it was literally moving and falling out
of the pan. Creepy.}
Preheat oven to 350 degrees Fahrenheit.
Bake on center rack for 26-30 minutes, or until
golden brown.
Remove from oven and run a butter knife around the
edges; Let rest for 20 minutes.
Tip pan upside down onto a clean surface.
Originally Submitted
7/17/2013
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