Pull-apart bread

By Drum Digital
30 July 2015

A little effort is needed to make this sweet bread but it’s worth it.

Serve it as a dessert with custard or just smear butter over and enjoy with a glass of milk.

Serves: 6

Preparation: 20 min

Cooking: 30 min

Rising: 2 hrs

500 ml (2 c) milk

10 g instant yeast

125 ml (½ c) sugar

125 ml (½ c) oil

4 x 250 ml (4 c) flour

2,5 ml (½ t) baking powder

2,5 ml (½ t) nutmeg

5 ml (1 t) salt

120 g butter, melted

100 g currants

Spiced sugar

500 ml (2 c) sugar

45 ml (3 T) ground cinnamon

pinch of nutmeg

Preheat the oven to 180 °C and grease a loaf tin.

1. Place the milk and yeast in a small bowl, mix and leave in a warm place until the yeast starts to bubble on the surface. Place the sugar, oil, flour, baking powder, nutmeg and salt in a large mixing bowl and add the yeast mixture. Mix to form a soft dough.

2. Place the dough in a lightly greased bowl and cover. Set aside to rise for 1 hour or until doubled in size. Knock down the dough and roll out to make a 50 x 25-cm rectangle.

3. Cut out 5 x 25-cm rectangles. Brush one rectangle with melted butter then sprinkle with currants. Dust with the spiced sugar mixture and top with another layer of pastry. Repeat the process with the remaining pastry, ending with a layer of pastry. Don’t top the final layer with currants and sugar.

4. Cut into 2-cm wide pieces and place them in a loaf tin, cut side up. Cover and place in a warm area to rise for 1 hour.

5. Bake the bread for 30 minutes or until golden brown. Allow to cool slightly. Before removing the loaf from the tin sprinkle with the spiced sugar mixture.

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