Cranberry Almond Pull-Apart Bread
A delightful treat capturing warmth and comfort in every fluffy, golden piece, this pull-apart bread combines sweet-tart cranberries and nutty almonds for an irresistible experience.
Servings: 8 servings
Calories: 200kcal
Ingredients
Dough Ingredients
- 2 cups all-purpose flour Soft and airy, it forms the backbone of your bread.
- 2¼ teaspoons active dry yeast Essential for that delightful rise and fluffy texture.
- ¼ cup granulated sugar Sweetness that enhances the flavor complexity.
- ½ teaspoon salt A balancing agent that amplifies all the flavors.
- ½ cup warm milk About 110 °F / 43 °C; activates the yeast.
- ¼ cup unsalted butter, melted Adds richness and a smooth, buttery finish.
- 1 large egg Contributes moisture and helps in binding.
- 1 teaspoon vanilla extract Creates an inviting depth of flavor.
Filling Ingredients
- 1 cup dried cranberries Tender and sweet-tart, creating lovely bursts of flavor.
- ½ cup sliced or slivered almonds Nutty and crunchy, adding texture and nutritional value.
Optional Toppings
- powdered sugar glaze Made from powdered sugar and milk, adds sweetness.
- honey Drizzled on top for a luscious finish.
Instructions
Preparation
- Activate the Yeast: Start by dissolving the yeast in warm milk with a pinch of sugar in a small bowl. Let it rest for about 5-10 minutes until it becomes foamy.
- Combine the Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, sugar, and salt.
- Mix the Wet Ingredients: To the bowl of dry ingredients, add the yeast mixture, melted butter, the egg, and vanilla extract. Stir until a soft, cohesive dough forms.
- Knead the Dough: Turn the dough out onto a floured surface. Knead gently for about 5-7 minutes until smooth and elastic.
- Let It Rise: Place the kneaded dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place until doubled in size, about 1 hour.
- Shape the Dough: Punch down the risen dough, roll it into a rectangle (12x16 inches), brush with melted butter, and sprinkle with cranberries and almonds.
- Create Pull-Apart Sections: Slice the rectangle into strips, stack and cut them into cubes.
- Prepare for the Second Rise: Place the stacked pieces into a greased loaf pan, cover, and let rise again for about 30 minutes.
- Bake the Bread: Preheat the oven to 350 °F (175 °C). Brush the top with butter and bake for 30-35 minutes until golden and a tester comes out clean.
- Cool and Serve: Let the bread cool slightly before inverting. Optionally drizzle with glaze or honey.
Notes
Ensure the milk is warm (not hot) to activate the yeast. Allow adequate time for dough rising. If the bread browns too quickly, cover with foil while baking.