This pull-apart bread, also called bubble bread, was inspired by a photo of Apple Cinnamon Monkey Bread in theKing Arthur Flour's Baker's Catalogue. This bread looks just like the KAF version and tastes outrageous—not too sweet with a pleasing amount of caramel.
Ingredients
12 Servings
Step 1
Prepare theDelicious Slicing Bread,adding the vanilla extract to the dough. Set aside.
Step 2
Lightly grease a 10-cup Bundt pan or fluted pan.
Step 3
Combine the sugar and cinnamon in a small bowl. Toss 1 tablespoon of the sugar mixture over apples in a medium bowl and stir to coat. Set aside.
Step 4
In a microwave-proof bowl, melt the butter in the microwave on medium high for 30 to 40 seconds, until melted. Stir in the brown sugar until dissolved. Pour into the bottom of the prepared pan and sprinkle half the pecans, if using, over the brown sugar mixture.
Step 5
Spray a 1/4-cup scoop with vegetable spray. Scoop out balls of the bread dough and arrange in one layer over the pecan and brown sugar mixture. (This will yield about eight scoops or half the dough.) Sprinkle half of the remaining cinnamon sugar over the balls of dough. Spread the apples over the dough and top with a second layer of balls of dough, using all the remaining dough. Sprinkle with the remaining cinnamon sugar and the remaining pecans over the top. Cover loosely with plastic wrap and set in a warm, draft free area to rise about 45 minutes.
Step 6
Preheat the oven to 375°F. Remove the plastic wrap from the dough and bake for 30 to 35 minutes, until the top is brown. Remove to a wire rack and cool for 10 minutes. Invert onto a serving plate. Let cool an additional 10 minutes. Pull apart or slice with a bread knife. The monkey bread is best served warm, and can be reheated in a 350°F oven for 5 to 7 minutes.
Shortcuts:
Step 7
Use a commercial bread mix in place of the Delicious Slicing Bread.
Step 8
Place pecan halves in a plastic zip-top bag and seal. Crush with a rolling pin until coarsely chopped.
Can't have nuts? Use 1/4 cup raisins and spread evenly over the bottom of the pan.
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Reviews (1)
Back to Top我不会离开叉子评级以来取得了一些mistakes when doing this recipe. First off the flavour was not too sweet so that was appealing. The bread dough recipe seemed quite wet and sticky to me. I don't bake that often at all so I'm not familiar with what bread dough is supposed to feel like. I'd made the mistake of adding all of the cinnamon and sugar mix to the apples all at once and that seemed too strong so I'd added one more apple to the mixture. I'd split the apple sugar mixture in half and put half in the middle and the other half on top with some of the nuts on top. I only had a 10 cup spring form pan to work with so I'm not sure if that had anything to do with the baking time or if it was the extra apple. After 35 minutes he top looked golden and the nuts did tend to look a bit scorched at this stage. I'd pulled it out and rested like the recipe called for and once flipped out, most of the brown sugar butter "caramel" stuck to the bottom of my pan and it was more crystallized brown sugar than caramel. I'd let it cool the extra ten minutes then I'd cut out a slice and the centre was still raw dough. I then put it back into the pre-heated oven for another 15 minutes. I'd say this was a flop for me. I may try it again in another pan and try to follow the directions more precisely next time.
jenniferfromtoronto
Toronto Ontario
10/4/2015
