Side Pannel
Ginger Pull-Apart Bread
Ginger Pull-Apart Bread
- Recipe Submitted by recipe queen on 03/11/2014
Category: Side Dishes, Cheese, Eggs/Dairy, Breads
Ingredients List
- 1 cup whole milk
- 1 (1/2 ounce) envelope active dry yeast
- 1/4 cup warm water (100 to 110 degrees)
- 3 tablespoons granulated sugar
- 2 eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup raisins
- 4 1/2-5 cups all-purpose flour
- 1/2 teaspoon salt
- to sprinkle on the dough:
- 2 teaspoons ground ginger
- 1 Tablespoon finely grated lemon rind
- 4 Tablespoons melted butter
- lemon cream cheese icing:
- 4 ounces cream cheese
- 2/3 cup confectioner's sugar
- 2 Tablespoons lemon juice
Directions
Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl.
Add 1 T of the sugar and let stand until foamy, about 5 minutes.
Beat in the remaining 2 T sugar, eggs, butter and raisins. Beat in cooled milk. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 5-10 minutes until smooth. The dough will be soft.
Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours. When dough is almost finished rising, preheat the oven to 350 F.
Deflate the dough and roll it out on slightly floured work surface to a rectangle about 12 inches tall and 20 inches long. Brush on the melted butter. Sprinkle on the sugar-ginger mixture.
Slice the dough vertically into six equal-sized strips.
Stack the strips on top of one another and slice the stack into six equal slices once again. You”™ll have six stacks of six squares.
Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well. Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board.
Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it”™s right side up.
To make the icing, place the cream cheese, confectioner's sugar and lemon juice in a food processor and process until smooth (or beat with an electric mixer). Drizzle over the cooled loaf.
Add 1 T of the sugar and let stand until foamy, about 5 minutes.
Beat in the remaining 2 T sugar, eggs, butter and raisins. Beat in cooled milk. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 5-10 minutes until smooth. The dough will be soft.
Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours. When dough is almost finished rising, preheat the oven to 350 F.
Deflate the dough and roll it out on slightly floured work surface to a rectangle about 12 inches tall and 20 inches long. Brush on the melted butter. Sprinkle on the sugar-ginger mixture.
Slice the dough vertically into six equal-sized strips.
Stack the strips on top of one another and slice the stack into six equal slices once again. You”™ll have six stacks of six squares.
Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well. Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board.
Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it”™s right side up.
To make the icing, place the cream cheese, confectioner's sugar and lemon juice in a food processor and process until smooth (or beat with an electric mixer). Drizzle over the cooled loaf.
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