Cinnamon Apple Pull-Apart Bread
I first discovered this bread on Pinterest and was drawn to the look of it stuffed into a pan bursting with slices of juicy cooked apples. After further investigation, I found out that the recipe was actually from King Arthur Flour’s website which shouldn’t have surprised me because I love that company and use many of their products. The list of recipes on their website is also very extensive and every recipe I’ve tried has turned out wonderfully. Three of my favorite products from King Arthur that I absolutely cannot do without in my baking are their Fiori di Sicilia, an extract blend of vanilla and lemon, SAS brand Instant Yeast, and their White Wheat flour which can be found in most grocery stores back in North America.
This is an interesting yet delicious recipe that is perfect for fall when our selection of apples is extensive. The dough is a yeasted one, enriched with eggs, that is allowed to rise, then is cut into slices that are layered with sautéed apples and packed into a loaf pan. This bread is best served warm as the slices “pull apart” and the apple goodness oozes out, although it was very tasty toasted the next day as well. I’ve only made this bread once so far but do plan to make it again when our family visits. The only change I would make next time is to wait for the bread to fully rise once it is arranged in the loaf pan as I only let it partially rise thinking it would rise more in the oven and it didn’t. This bread would be a wonderfully addition to a Sunday brunch menu, or as a special treat during the holidays, and the aroma of the cinnamon and apples baking is truly intoxicating!
The Bread Hot From The Oven!
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