Fruity Pull Apart Bread Food

FRUITED PULL-APART BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select the dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a floured surface and punch down. Divide into 40 portions. In a bowl, combine the sugar and cinnamon; sprinkle 2 teaspoons in a greased 10-in. fluted tube pan. Arrange about a third of the pecans, cherries, raisins and cranberries in bottom of pan. Dip half of the dough pieces in butter, then roll in sugar mixture. Arrange evenly in pan. Repeat. Arrange remaining pecans and fruit over top. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving platter.

FRUITY PULL-APART BREAD

Steps:

• Preheat oven to 350°. Separate dough into 8 biscuits; cut biscuits into fourths., In a shallow bowl, combine sugars. Dip biscuits in melted butter, then in sugar mixture. Place biscuits in a greased 10-1/4-in. cast-iron skillet. Top with fresh berries; dollop with cream cheese. Bake until biscuits are golden brown and cooked through, 35-40 minutes. Sprinkle with basil.

PULL-APART BREAD

Steps:

• Spray a 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with the cooking spray. In a large bowl, stir 1 1/2 cups of the flour, the sugar, salt and yeast until well mixed.
• In a 1-quart saucepan, heat the milk and 1/4 cup butter over medium-low heat, stirring frequently, until very warm and an instant-read thermometer reads 120°F to 130°F. Add the milk mixture and the egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 3 minutes, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, 1 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
• Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
• Place 1/4 cup butter in a small microwavable bowl; cover with a microwavable paper towel. Microwave on High 30 to 50 seconds or until melted.
• Shape the dough into 24 balls. Dip each ball of dough into the melted butter. Layer evenly in the pan. Cover bowl loosely with plastic wrap; let rise in a warm place 20 to 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough. Remove plastic wrap.
• Move the oven rack to a low position so that tops of the pans will be in the center of the oven. Heat the oven to 350°F.
• Bake 25 to 30 minutes or until golden brown. Cool bread in pan 2 minutes. Place a heatproof serving plate upside down on pan; holding plate and pan with pot holders, turn plate and pan over together, then remove pan. Serve bread while warm, pulling it apart with 2 forks or your fingers.

GARLIC AND HERB PULL APART BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt® with cooking spray.
• In a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. Separate the biscuits, and dip each biscuit into the butter and herbs; place biscuits in a random pattern into the prepared pan. If there is any unused butter mixture, pour it over the biscuits.
• Bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings.

CHEESY PULL-APART GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Score the bread with 2-inch-deep cuts with a serrated knife into a 1-inch diamond pattern without slicing all the way through. Place on a parchment paper-lined baking sheet.
• Melt the butter in a small saucepan over medium heat. Stir in the parsley, onion powder, salt and garlic. Brush the butter mixture all over the bread and into the cut diamonds using a pastry brush. Insert the cheese cubes in the crevices of the bread.
• Cover the bread with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is melted and bubbly, 8 to 10 more minutes. Sprinkle with more fresh parsley. Serve hot!

SAVORY PULL-APART BREAD

Steps:

• Heat oven to 425.
• Lightly spray square 9x9x2 pan with spray.
• Cover tomatoes in boiling water.
• Let stand 10 minutes; drain and chop fine.
• Mix bisquick, tomatoes, half the cheese and the milk in medium bowl until dough forms.
• Mix remaining cheese, bell peppers, oregano,basil and garlic and some oil in small bowl.
• Drop half the dough by tbsp closely together in irregular pattern in pan.
• Spoon half the cheese mixture over dough.
• Drop remaining dough over cheese mixture.
• Top with remaining cheese mixture.
• Bake 20 minutes till brown.
• Serve warm.