puppy love + a recipe for apple cinnamon pull-apart bread
Oh, I have big news. Our family is growing. No, it’s not what you think. Despite the fact that I eat enough for two the majority of the time, and that I’d really like an excuse for my clumsiness & forgetfulness {then at least I could call it baby brain}, there’s no mini-me on the way. God, people, don’t make assumptions.
No, this precious, brown bear-look-alike is the newest member of our little household. Her name is Molly {otherwise known as little bear, monster, and Molly McGee} and she is perfect. She likes long strolls on the beach {actually she usually goes for walks of the half-block variety}, prefers that her meals are delivered to her in bed {runs in the family}, and can truly appreciate a good glass of bourbon {no, wait, me again}.
My heart has grown three sizes since she arrived, and every minute feels like a celebration. It’s no wonder I’ve been in a baking mood {even more than usual}. There’s nothing better than snuggling Miss Molly by the fire while there’s something delicious in the oven, warming up our busy little home with the comforting scents of apples and cinnamon.
Check back with me in a week when the word “adorable” is replaced with “that creature that peed on my leg again”. I have a distinct feeling that my need for cozy baked goods will be replaced with that glass of bourbon I mentioned earlier.
Apple Cinnamon Pull-Apart Bread
Makes 1 Loaf
Ingredients:
BREAD
¾ cup milk
½ cup water
2 tablespoons granulated sugar
2 ¼ teaspoons active dry yeast {or one envelope}
2 tablespoons butter, melted and cooled to room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup whole-wheat flour
1 teaspoon salt
FILLING
1 large tart apple, peeled, cored, and thinly sliced
2 tablespoons butter, melted and cooled to room temperature
2 teaspoons good-quality cinnamon
1/3 cup brown sugar
Instructions:
1. Whisk milk, water, and sugar in a small saucepan over medium heat; remove from heat once the sugar is dissolved, and then sprinkle the yeast over top. Let the mixture rest for 5-10 minutes, or until the yeast is foamy; stir in the cooled, melted butter and the vanilla.
2. In a large bowl, whisk flours and salt; make a well in the centre and pour the milk mixture into it. Stir the wet ingredients into the dry ones as much as you can, and then turn the dough out onto a clean, dry surface and knead until smooth and elastic, about 6-7 minutes. Alternately, use a dough hook attached to a stand mixer and mix until smooth and elastic.
3. Transfer the ball of dough to a large, oiled bowl, and toss to coat. Cover with plastic wrap and let the dough rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
4. Punch down the dough and place it on a large piece of parchment. Place another piece of parchment over top, and roll the dough out into a large rectangle, about 21x14 inches in size. Remove the top layer of parchment and fit it into a standard-sized loaf pan, cutting off any excess paper.
5. Brush the entire rectangle with the melted butter, and then sprinkle with the sugar. Sift the cinnamon over top, using a fine mesh sieve or a sifter; top with sliced apples.
6. Cut the rectangle into squares (two cuts horizontally, four vertically), and then stack them on top of one another. Pick up the stack and place horizontally in the parchment-lined loaf pan. Cover the dough with a tea towel and place in a warm, draft-free spot for another 45 minutes or so, or until it has doubled in size once again. When the dough has nearly doubled in size, preheat the oven to 350.
7. Bake the loaf in the preheated oven for 35-40 minutes, or until it has risen quite a bit and is lightly browned on the outside. If it browns too quickly, loosely place a piece of aluminum foil over top for the remainder of the bread’s cooking time. Some parts will get very dark, but don’t worry about it, it’s just from the cinnamon.
8. Allow the bread to cool in the loaf pan for 10 minutes, and then remove and let it cool completely before serving.