Wednesday, May 15, 2013

Lemon Pull Apart Bread = YUM

I have proof from my whole family that this is the best thing I have ever baked. So I would say take my word for it and go make this yourself because it is AMAZING. They like it more then I did but if I think its amazing and they like it more then I do it must be pretty awesome. ENJOY!


Combine 2 cups flour, sugar, yeast, and salt. In saucepan or microwave safe dish, 
heat milk and butter until warm (120° - 130°F; butter does not have to be completely melted).
Add liquids to flour mixture. Add vanilla. Blend at low speed until moistened. 
Beat in eggs one at a time. Beat 3 minutes at medium speed.
Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. 
Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place about 15 minutes.
While the dough is resting, make the lemon sugar filling. Mix the sugar and lemon zest.
Preheat oven to 350ยบ F. Grease a 9x5" loaf pan, and line with parchment or foil, 
leaving a 1-inch overhang on each long side; butter paper. (For easy removal of the bread from the pan.)
Punch down the dough. On a floured surface, roll the dough into a 20? x 12? rectangle. 
Spread the butter evenly over the dough with a rubber spatula or pastry brush.
Cut dough in to five strips, each about 12? by 4? with a pizza cutter.
Sprinkle 1 1/2 tablespoons of the lemon sugar over the first buttered rectangle. 
Top it with a second rectangle, sprinkling that one with 1 1/2 tablespoons of lemon sugar as well. 
Continue to top with rectangles and sprinkle, so you have a stack of five 12? by 4? rectangles, all buttered and topped with lemon sugar.
Cut the stack into 6 rectangles (each should be 4? by 2?) 
Carefully transfer the rectangles of dough into the loaf pan, cut edges up, side by side. 
You might have some extra room around the edges but the bread will rise and expand during baking. 
Loosely cover the pan with plastic wrap and let the dough rise in a warm place until puffy, 30 to 50 minutes. 
When you gently press the dough with your finger, the indentation should stay.
Bake 30 to 35 minutes until the loaf is golden brown. Cover the top with foil if it's browning too quickly. 
Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.
While bread is cooling, make the lemon icing. Whisk together powdered sugar and lemon juice until smooth.
Use the parchment paper to help remove the loaf from the pan. 
Flip the loaf over onto a cooling rack, remove the parchment paper, then flip onto another rack so that it’s right side up.
Drizzle icing over bread. Serve warm or at room temperature.

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amanda | wildly simple said...

This looks SO good, Yolanda!
I love breads. And I love lemon flavor. I'll have to try this for sure!

Kim Cunningham said...

That looks so good. I love how flakey it appears. I will try that. Gonna pin!

Nicki said...

lemon * bread. you had me with those two words ... and the picture, definitely the picture. I will continue to lick the screen and pray it doesn't go to my hips because this screams "diet buster".