Pull-Apart bread is all the rage. I first attempted it a year or so ago for one of my good friends that requested it as a going away treat. I put all of the work in to making the brea...
Pull-Apart bread is all the rage. I first attempted it a year or so ago for one of my good friends that requested it as a going away treat. I put all of the work in to making the bread from scratch. It was a simple cinnamon/sugar (cinnamon roll type) pull-apart bread. Want to know what happened? I overcooked the dang thing. All the time. All the energy. All the anticipation. In the end it was just a dry loaf of, well, bread I suppose. So sad right? Well, after all this time I decided to attempt it once more. This time I wanted to take the easy route and use Rhodes! Why didn't I think of that before? This was one of those 'recipes' I just kinda made as I went. The result? A crime. IT'S AMAZING!!!! You'll want to gather all of your ingredients. It's so much nicer having everything right at your fingertips ready when you need it. I used one of the loaves of Rhodes bread, but you certainly can use the rolls - you'll just thaw them and then combine them in to one ball (usually 10-12 rolls, depending if you use the regular sized or the Texas rolls). The rest of the ingredients you'll need are: granulated sugar, coconut, chopped pecans, lemons (for the zest and the juice), powdered sugar, and butter, softened. Once your loaf has thawed (but still cold), you'll roll it in to a 12x16 rectangle. If you've followed my Rhodes posts for a while, you know that rolling the dough out is my least favorite part! But with that said, if you start to roll it out and then let it rest you'll have better success without much frustration of it shrinking on you! Spread evenly with 1/3 c. softened butter. Sprinkle your dough evenly with granulated sugar and coconut followed by lemon zest. I don't know about you, but I LOVE the smell of fresh lemon zest! It's the perfect addition to this pull-apart bread. Not only does it smell good, but isn't it so pretty? I love pretty food! Lastly you'll sprinkle with your chopped pecans. The smaller the chopping, the better. It will work better for your layers if you have small bits rather than whole or partially chopped pecans. Cut your dough in to even strips about 2 inches wide. Carefully top one on top of another until they are all stacked. Take your time, the toppings are only loosely on the dough. You'll have to pat them down occasionally to keep it all in place. You'll then cut your strips in to squares. You can either use a bread or serrated knife or a pizza cutter. I opted for the pizza cutter and it worked really well. I didn't count the number of pieces I ended up with, so I'll say... it was.. a good amount! Squish each section of squares together in a loaf pan. With only a little bit of budging you should fit all of your pieces perfectly. Don't worry about lining them up exactly, you'll just want to shove them in anywhere there is a space. Try to keep them level and uniform as they rise they will rise more evenly that way. Be sure and round up all of the lemony sugary pecan goodness that you've probably left on the table and throw it on the top of your pieces. Cover and let rise until almost double (but don't let rise to the top of the pan, that will be too much). I set my loaf pan outside for 10 minutes in the blazing hot heat and it was just the right amount of time. Bake at 350 for 30 minutes. About 20 minutes in my loaf was as golden brown as I wanted it to be, so I covered it with foil for the last 10 minutes. There's nothing worse than having the top brown but the bottom raw. 30 minutes was the perfect baking time for me. Cool in pan for a few minutes, loosen edges and then transfer to cool on baking rack. While your loaf is cooling you'll want to get your glaze ready. This is the perfect topping for the pull-apart bread! Mix together your lemon juice, melted butter, and powdered sugar and you've got yourself the perfect lemony topping. You'll want to wait until the loaf is almost completely cooled before glazing. Otherwise your glaze will just melt (which a little bit of melting is OK). Drizzle the desired amount on top of the loaf and reserve about 1/4 for individual servings. Best if served right away. Enjoy!
Coconut Lemon Pecan Pull Apart BreadServings: 12 | Skills: Beginning | Prep Time: 20 min (not including thaw time) | Bake Time: 30 min
Coconut Lemon Pecan Pull Apart Bread
1 loaf Rhodes White Bread Loaf (or 10-12 rolls), thawed yet still cold
1/3 c. softened butter
1/4 c. granulated sugar
1/4 c. unsweetened coconut
Zest of 2 lemons
2/3 c. chopped pecans
1 tbsp. melted butter
1/4 c. fresh squeezed lemon juice
1-2 c. powdered sugar (depending on desired consistency
Roll loaf into a 12x16 rectangle. Spread evenly with 1/3 c. softened butter. Sprinkle dough evenly with granulated sugar and coconut followed by lemon zest. Lastly sprinkle with chopped pecans. Using a serrated knife or pizza cutter, cut dough in to even strips about 2 inches wide. Carefully top one on top of another until they are all stacked. Cut strips into squares. Squish each section of squares together in a loaf pan. Cover and let rise until almost double. Bake at 350 for 30 minutes. Cover with foil the last 10 minutes if browning too quickly. Cool in pan for a few minutes, loosen edges and then transfer to cool on baking rack. For the glaze, in a small bowl mix together your lemon juice, melted butter, and powdered sugar. Drizzle the desired amount on top of the cooled loaf and reserve about 1/4 for individual servings.