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When I was starting college, I worked seasonally in a bakery in my home town, which is really what caused me to suffer from the ‘Freshman Fifteen’ as opposed to the cafeteria food in the dorms.  Being surrounded by breads and sweets all day was one of the best jobs I ever had.  Even though I’ve always been a morning person, starting a shift at 3 am isn’t easy.  I found it’s much nicer when you have good co-workers with whom you share some common interests.  The ones we happened to find in that bakery were Mexican rap music and making animals out of scrap bread dough.  Don’t judge, 3 am is a weird time of day/night for anyone and reggaeton keeps the spirits up and brain awake in the wee hours.

Anyways, we would always make this bread in such huge batches, it was one of the bakery’s best sellers!  There were sometimes more than 50 pounds of bread dough that we made into this gooey, apple filled, masterpiece.  It’s a blast to make and so damn tasty, makes great toast: both the regular kind or the French kind! 😉

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Apple Cinnamon Pull Apart Bread

Makes 2 loaves – cost approx $1.25 per loaf

Ingredients

(Software)

  • 4 lb dough/2 loaf’s worth of your choosing, white or wheat – I’m told you can get this stuff in the freezer aisle?  I use a recipe from Southern Living Magazine.  (about $1 from scratch)
  • 1 can apple pie filling ($.99)
  • 1 Tbs cinnamon
  • 2-3 Tbs honey ($.50)
  • 1/2 cup powdered sugar and a tablespoon or two of milk or water, for optional glaze

(Hardware)

  • 2 loaf pans
  • drip pan – absolutely essential!
  • bench scraper
  • side towel – for your handsies

Preheat the oven to 350F, setting up a rack in the middle and a rack below to put a drip pan on.  Grease your loaf pans however you like best.  Make sure to get all the other things and ingredients together before starting.  Trust me, this is a messy one and when you hands are covered in apple cinnamon goop, you don’t want to be digging around in your cabinets.

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Put all the ingredients in that first set on a working surface, like so!

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Then chop the ba-jezus out of it while occasionally stirring everything together into one gooey mess.

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Scoop into the two loaf pans and let them sit for 20 minutes or so.  (This lets the dough proof a bit and lets all the flavors meld.)

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Bake at 350F 45 minutes or so, until the outside is irresistibly golden and the internal temperature is about 180F.  Oh my mercy!

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