At around 6pm last night, I decided to make Orange Pull-Apart Bread.
At 6:15, I asked my husband whether I should actually make it orange or if I should make lemon.
At 6:16, he told me I should make both.
What does he think this is? A production line?
I decided he was right, I should make both.
This bread is actually extremely easy to make and it smells incredible. I did manage to steal a piece before hubby whisked it off to work with him and it tastes better than it smells (I love it when that happens).
Orange (or Lemon) Pull Apart Bread
Adapted from Whisk-Kid
(Here is a tutorial on how to cut before final rise: Cutting tutorial)
4 Tablespoons of zest from either a lemon or an orange
1/2 cup sugar
Put that in a food processor and process until it resembles wet sand.
2 1/2 cup flour, plus additional for kneading
1/4 cup sugar
1 envelope instant yeast (2 1/4 tsp, if you buy in bulk)
1/2 tsp table salt
1/3 cup milk
1/2 cup butter. Softened and divided
1/4 cup water
1 1/2 tsp vanilla
2 eggs, room temp
In the bowl of a stand mixer (if your stand mixer can mix bread, if not a large bowl will suffice) mix together 2 Cups Flour, yeast, sugar and salt. In a small saucepan melt the butter into the milk. Once butter is melted, remove pan from heat (and turn heat off). Add water and vanilla. Pour mixture into flour and beat with a flat beater until combined. Mix in eggs one at a time and continue to mix until combined. Switch to kneading beater and add last 1/2 cup of flour (plus about 2-3 tablespoons extra if you need it, mine was still a bit too wet after the 1/2 cup). Knead until dough is smooth, about 7 minutes (give or take)
Place dough in a greased bowl, cover with plastic wrap and place in a warm draft free area to rise. Let rise for 1-2 hours or until dough has doubled.
This is where you’ll want the rolling instructions, because what I’m about to say is going to confuse you to no end (at least, it confused me)
Roll dough into a 20×12 rectangle.
Slather the butter all over the dough (I used my hands, I’m not afraid).
Sprinkle the citrus paste evenly all over the butter and then pat it around to even it out. It’s a messy job, but it’s worth it.
Cut into 4×12 strips (I used a pizza cutter).
Stack strips so they are dough, paste, dough, paste, etc.
Cut those strips into 2×4 inch strips (I had to use a chefs knife for that)
In a greased (and lined if you want) bread pan, take the cut stacks and place them 4′ cut side up (should be dough, paste, dough paste again). Cover with plastic wrap and allow to rise for about 1 hour.
Preheat oven to 350 degrees (you may want to line your oven with some foil or something, my bread leaked some of the citrus)
Bake for 30-35 minutes. Let cool for about 10 minutes and then remove from pan and complete cooling process.
Once cooled, glaze. I used a lemon glaze ove 2 cups confectioners sugar 4T fresh lemon juice (or enough to reach the correct consistency). If you don’t want the lemon glaze go for a confectioners sugar/milk mix for regular glaze.
At 9:40pm – All done!
Apparently this bread was the talk of the workplace. They don’t need a knife to eat it, they can pull off a piece as they like and be on their merry way. And, it’s delicious (and it’s pretty visually appealing). I told hubby this is going into the permanent file, incase we ever host a brunch or anything.