Easy Lemon Pull Apart Bread Food
LEMON PULL-APART COFFEE CAKE
I found this recipe in a newspaper and make it often. I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee. -Mary Tallman, Arbor Vitae, Wisconsin
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 5 ingredients. Separate biscuits and cut each into quarters; toss with sugar mixture. Arrange in a greased 9-in. round baking pan., Bake until golden brown, 20-25 minutes. Immediately invert onto a wire rack. In a small bowl, mix confectioners' sugar and lemon juice until smooth; drizzle over coffee cake. Serve warm.
Nutrition Facts : Calories 175 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 315mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 0 fiber), Protein 4g protein.
PULL-APART GARLIC BREAD
People go wild over this golden, garlicky loaf whenever I serve it. There's intense flavor in every bite. -Carol Shields, Summerville, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 104 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 215mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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BLUEBERRY LEMON PULL APART BREAD - SEASONS AND SUPPERS
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5/5 (10)Total Time 1 hrCategory SnackCalories 123 per serving
- Make the bread dough: Stir together 2 cups of the flour, 1/4 cup sugar, the instant yeast and salt in a large bowl or the bowl of a stand mixer fitted with a paddle attachment. (*see next step if using Active Dry yeast)
- In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Alternately, warm in the microwave for about 45 seconds. Remove from the heat and add the 1/4 cup water. Set aside until cooled to just warm (120 to 130°F if using instant yeast or about 110F if using active dry yeast), about 1 minute. Stir in the vanilla extract.
- Add the milk mixture to the flour mixture (along with the proofed active dry yeast, if using) and, using a rubber spatula or the paddle attachment, mix until the dry ingredients are evenly moistened. With the mixer on low speed, add the eggs, one at a time, mixing just until incorporated after each addition. Stop the mixer and add the remaining 1/2 cup flour.
- If using a stand mixture, remove the paddle attachment and place the kneading hook on the mixture. Resume mixing on low speed, adding additional flour as needed to make a smooth, moist and just slightly sticky dough. If making by hand, knead with as little additional flour as needed until dough is smooth.
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4.6/5 (7)Total Time 2 hrs 40 minsCategory BreadCalories 148 per serving
- Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls.
- Cover with plastic wrap and let raise till doubled. Since the dough is still cold, it can take 2-3 hours.
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- In the bowl of a stand mixer, using the paddle attachment, 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.
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