8/13/13

Almond Poppyseed Pull-apart Bread

I have wanted to make this bread for some time. With pull-apart breads popping up all over Pinterest, I wondered how an almond poppyseed version would be. I mean, who can resist pull-apart bread?

I love anything with almond flavoring and one of my favorite breakfast foods is an almond poppyseed muffin.The end result was amazing! It was a mix between almond poppyseed bread and a donut. I found this recipe from Tasty Kitchen and added a few things from there.

Almond Poppyseed Pull-apart Bread
makes one loaf

1 cup milk
1/4 cup canola oil
1 tsp almond extract
3/4 cup sugar, divided
1 tb poppy seeds
1 1/8 tsp active yeast
2 1/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 stick unsalted butter, melted and cooled

For the icing:

2 cups powdered sugar
1 tb butter, softened
1/4 cup warm milk
1/2 tsp to1 tsp almond extract
1/2 tsp vanilla extract
sliced almonds for garnish
poppyseeds for garnish

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To prepare the dough, combine milk, oil, and 1/4 cup sugar in a saucepan. Heat until warm to touch and sugar dissolves. Remove pan from heat. Add almond extract and poppyseeds then stir. Sprinkle in the yeast and add 2 cups of flour. Stir to combine, then cover with a tea towel and allow to rise for an hour.

Stir in the remaining 1/4 cup flour, along with the baking powder, baking soda and salt. If dough is too sticky to handle, stir in another tablespoon of flour.

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Roll out dough onto a floured surface, into a 6×6 inch square. Brush melted butter all over the dough. Sprinkle the remaining 3/4 cup sugar all over the dough.

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Use a pizza cutter to cut the dough into 6 strips, then stack all the strips into one long stack. Cut the stack of strips into 6 slices.

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Place the stacks sideways into a greased standard size loaf pan. Be sure not to cram them into the loaf pan, and leave space for the bread to expand. Cover the loaf pan with a tea towel and allow to rise for another hour.

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Preheat oven to 350º F and bake for 30 minutes. Keep an eye on it and cover the top of the bread with a loose sheet of aluminum foil about halfway through if it is browning too quickly.

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Remove pan from the oven. Allow to cool for about 10 minutes on a wire rack. Run a knife along the edges to release the bread from the pan and invert it onto your serving platter.

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Mix together the icing ingredients and drizzle over the top when the bread is still warm. Garnish with sliced almonds and poppy seeds. Serve warm or at room temperature.

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Enjoy! My kids couldn't keep their hands off. I think it was a hit!

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-Suzanne

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