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Apple Pull-Apart Bread




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1 package (1/4 oz.) active dry yeast
  
• 1 c. warm milk (110 to 115 degrees)
  
• 1/2 c. butter or margarine, melted, divided
  
• 1 egg
  
• 2/3 c. plus 2 T. sugar, divided
  
• 1 t. salt
  
• 3 to 3-1/2 c. all-purpose flour
  
• 1 medium tart apple, peeled and chopped
  
• 1/2 c. finely chopped pecans
  
• 1/2 t. ground cinnamon
  
• ICING:
  
• 1 c. confectioners sugar
  
• 3 to 4-1/2 t. hot water
  
• 1/2 t. vanilla extract
  






Instructions



1. In a mixing bowl, dissolve yeast in milk. Add 2 T. butter, egg, 2 T. sugar, salt and 3 c. flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
   
2. Combine apple, pecans, cinnamon and remaining sugar; set aside.
   
3. Punch dough down; divide in half. Cut each half into 16 pieces.
   
4. On a lightly floured surface, pat or roll out each piece into a 2-1/2 in. circle. Place 1 t. apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining butter.
   
   
5. In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 c. apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes.
   
6. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack.
   
7. Combine icing ingredients; drizzle over bread.
   






Final Comments


Yield: 1 loaf.