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Thursday, January 19, 2012

Anti-recipe #44 cinnamon pull apart bread using refrigerator bread dough

Yes, this is the bread making the rounds on pinterest. Yes, it is amazing.

I mean, anything with a full stick of butter should be, right?

Yes, A FULL STICK. Some things in life are worth it, you know?

So. I start with refrigerator bread dough. Do you know about refrigerator bread? You should. A ridiculously easy way to have fresh rolls, baguettes, pizza crust etc. at your fingertips.

Here is how I mix it up: (Altered from the original bread recipe from the book, Artisan bread in five minutes a day, or something like that. And since its altered it isnt really taking it right?)

Mix 1 1/2 tablespoons of yeast in four cups of warm water in a big tupperware with a lid. I use a big rectangular plastic tub. Make sure it fits in your fridge first, of course. Now add around 1 tbsp of salt. Now 6 cups of unbleached white flour. You can substitute maybe a cup or two of wheat flour but not too much more than that otherwise it wont rise properly. Mix it all together and let rise in a warm place (on a gas stovetop works well) for several hours. The recipe says two hours. I have left it overnight and it was fine! I think four hours is good.

Now. For the yummy bread part.

After your dough has risen take out a good chunk, maybe a third of what you made. Put the remaining dough, still in the tub, in your fridge (use whenever and however you like within two weeks or so!)

Roll the dough out really thin - this can be challenging and requires lots of extra flour. Now paint, liberally, with melted butter, not the whole stick, but nearly. Now sprinkle on a layer of cinnamon sugar. Add a sprinkle of nutmeg if you like (I do!) Make sure you do it all the way to the edges. THis makes me think of my grandmother who once told me it was worth it to spread all the way to the edge when making sandwiches to get people to eat the whole thing.

dough cut into slices

dough stacked

Here is the tricky part. Slice into three slices, then slice those slices, lengthwise, into three or more slices. Now stack these all on top of each other and lay, like books on a shelf, in your buttered bread pan (a smaller one). Now drizzle on remaining butter and sprinkle on more cinnamon sugar.

Let it rise for around 30 minutes, or until it doubles, on your preheating oven top.

Bake for around thirty minutes at 350.

Pull apart and eat warm. OH MY GOSH. You are gonna thank me.



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