Get ready to transform your kitchen into a French bakery with this irresistible Pull Apart Bread that's guaranteed to make your taste buds dance! Imagine soft, pillowy pieces of bread that literally pull apart with the gentlest touch, revealing a golden, buttery interior that's both crispy and tender. This isn't just a bread recipe - it's an experience that will transport you straight to the charming streets of Paris, where every bite tells a story of culinary passion and tradition.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 12 servings
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp instant yeast
- 1 tsp salt
- 1 cup warm milk
- 1/2 cup melted butter
- 2 eggs
Instructions
- In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Whisk together the dry ingredients until well mixed.
- Create a well in the center of the dry ingredients. Pour in the warm milk, melted butter, and cracked eggs. Mix with a wooden spoon or stand mixer until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- Punch down the risen dough and transfer it to a lightly floured surface. Roll the dough into a large rectangle approximately 1/4 inch thick.
- Cut the rolled dough into small squares or rectangles, roughly 2x2 inches in size. Stack these pieces loosely in a greased 9x5 inch loaf pan, allowing some space between them.
- Cover the loaf pan and let the dough rise again for 30-45 minutes until it has nearly doubled in volume.
- Preheat the oven to 375°F (190°C). Brush the top of the bread with an extra beaten egg or melted butter for a golden, shiny crust.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Remove from the oven and let cool in the pan for 10 minutes. Carefully turn out onto a wire rack to cool completely.
- Serve warm, pulling apart the individual pieces. Optional: dust with powdered sugar or serve with a side of jam or butter.
Tips
- Temperature Matters: Ensure your milk is warm (not hot) to activate the yeast without killing it. Aim for around 110°F (43°C).
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread that perfect elastic texture.
- Rising Environment: Choose a warm, draft-free spot for rising. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Egg Wash Secret: For a professional bakery-like golden shine, use a beaten egg mixed with a tablespoon of water when brushing the top.
- Check for Doneness: The bread should sound hollow when tapped and have a deep golden-brown color. Use a food thermometer if unsure - internal temperature should reach 190°F (88°C).
- Serving Suggestion: Serve warm for the most indulgent experience, and don't be afraid to get creative with dipping sauces or sprinkled toppings!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
