Apple Pull-Apart Bread
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 113.9
- Total Fat: 6.4 g
- Cholesterol: 18.4 mg
- Sodium: 112.7 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 0.9 g
- Protein: 2.1 g
View full nutritional breakdown of Apple Pull-Apart Bread calories by ingredient
Introduction
Each finger-licking piece of this bread has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort to make it. It tastes better than plain ol white bread with the same amount of calories. Each finger-licking piece of this bread has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort to make it. It tastes better than plain ol white bread with the same amount of calories.Number of Servings: 32
Ingredients
-
1 package (1/4 ounce) active dry yeast
1 cup warm milk (110º to 115º)
1/2 cup butter, melted, divided
1 egg
2 Tbsp. plus 2/3 cup sugar, divided
1 tsp. salt
3 to 3-1/2 cups all-purpose flour
1 medium apple, peeled and chopped (Braeburn apples suggested)
1/2 cup finely chopped pecans
1/2 tsp. ground cinnamon
Directions
In a mixing bowl, dissolve yeast in milk. Add 2 tablespooons butter, egg, 2 tablespoons sugar, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top of dough mixture. Cover and let rise in a warm place until doubled - about 1 hour.
Combine apple, pecans, cinnamon and remaining sugar; set aside. Punch down dough and divide in half. Cut each half into 16 pieces.
On a lightly floured surface, pat or roll out each piece into a 2-1/2 inch circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining melted butter.
In a greased 10-inch tube pan, place the 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls and sprinkle with remaining apple mixture.
Cover and let dough rise until nearly doubled - about 45 minutes. Meanwhile, preheat oven to 350 degrees.
Bake for 35-40 mminutes or until golden brown.
Cool for 10 minutes; remove for pan to a wire rack.
Makes 32 servings.
Number of Servings: 32
Recipe submitted by SparkPeople user NADIATION.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top of dough mixture. Cover and let rise in a warm place until doubled - about 1 hour.
Combine apple, pecans, cinnamon and remaining sugar; set aside. Punch down dough and divide in half. Cut each half into 16 pieces.
On a lightly floured surface, pat or roll out each piece into a 2-1/2 inch circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining melted butter.
In a greased 10-inch tube pan, place the 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls and sprinkle with remaining apple mixture.
Cover and let dough rise until nearly doubled - about 45 minutes. Meanwhile, preheat oven to 350 degrees.
Bake for 35-40 mminutes or until golden brown.
Cool for 10 minutes; remove for pan to a wire rack.
Makes 32 servings.
Number of Servings: 32
Recipe submitted by SparkPeople user NADIATION.