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Apple Pull-Apart Bread




Source of Recipe


Elaine


List of Ingredients




1 pkg. active dry yeast
1 cup warm milk (110-115 degrees)
½cup butter or margarine, melted and divided
1 egg
2/3cup sugar, plus 2 tablespoons sugar (divided use)
1 teaspoon salt
3 to 3 ½ cups flour
2 medium apples, peeled and chopped
1 cup pecans
1 teaspoon cinnamon
16 pecan halves for decoration, if desired

Icing:

1 cup powdered sugar
3 to 4 ½ teaspoons hot water
½teaspoon vanilla



Recipe



In a mixing bowl, dissolve yeast in milk. Add 2 tablespoons melted butter, egg, 2 tablespoons sugar, salt and 3 cups flour. Beat until smooth. Add enough remaining flour to form a stiff dough. Knead 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until double (about 1 hour). Combine apples, pecans, cinnamon and remaining sugar; set aside. Punch dough down and divide in half. Cut each half into 16 pieces. Roll out each piece into a 2 ½-inch circle. Place 1 to 2 teaspoons apple mixture in center; pinch edges together and seal, forming a ball. Dip in remaining melted butter. In a greased 10-inch tube pan, place 16 balls, seam side up; sprinkle with ¼ cup apple mixture. Layer remaining balls, seam side down, and sprinkle with remaining apple mixture. Garnish with pecan halves, if desired. Cover and let rise until nearly doubled (45 minutes). Bake at 350 degrees for 35-40 minutes or until golden. Cool for 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over bread. Makes 1 loaf.