Maple Pull Apart Loaf Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
4 1/2: To 5 cups all purpose flour,
1/2 cup: Milk,
1/2 cup: Sugar,
1/2 cup: Butter or margarine,
2 package: Quick rising yeast,
2: Eggs,
1 t: Salt,
1 cup: Maple syrup,
1/2 cup: Water,
1 cup: Chopped walnuts,
Directions:
In a large bowl, combine 2 cups of four, sugar, undissolved yeast and
salt. Heat water, milk and 5 tbsp of butter until very warm
(120-130F) Stir warm liquid into dry ingredients. Stir in eggs and
enough remaining flour to make soft dought that begins to come away
from sides of bowl and can be handled. Form dough into a ball. Turn
out onto a lightly floured surface and knead for 6-8 minutes. To
knead: first flatten the ball of dough. Pick up the far edge of the
dough and fold it over itself towards you. Using the heels of your
hands, push dough down and away from you. Turn the dough a 1/4 turn.
Repeat the fold, push, turn actions. Sprinkle with additional flour
during kneading. One tablespoon at a time, if dough is sticky. Cover
and let rest for 10 minutes. Divide dough into 32 pieces; roll into
balls. Melt remaining 3 tbsp of butter; dip balls into butter. Layer
1/2 cup syrup, 1/2 cup walnuts and 16 balls evenly in bottom of
greased 10 inch tube pan with non removable bottom. Repeat layers
once. Top with remaining 1/2 cup syrup. cover; let rise in warm,
draft free place until doubled in size, about 30 to 40 minutes. Bake
at 375F for 35 minutes or until done, covering with foil during last
10 minutes to prevent excess browning. Let cool in pan on rack for 10
minutes. Invert onto serving plate.
COOL RISE METHOD: Shape loaf as directed. cover tightly with plastic
wrap. Refrigerate 2-24 hours. To bake, remove from refrigerator,
uncover dough, and let stand 10 minutes at room temperature. Bake as
directed above.
Origin: Canadian Readers Digest, October 1993, Fleischmanns Ad.
Shared by: Sharon Stevens
From: Sharon Stevens Date: 09-19-94
Source from luhu.jp
salt. Heat water, milk and 5 tbsp of butter until very warm
(120-130F) Stir warm liquid into dry ingredients. Stir in eggs and
enough remaining flour to make soft dought that begins to come away
from sides of bowl and can be handled. Form dough into a ball. Turn
out onto a lightly floured surface and knead for 6-8 minutes. To
knead: first flatten the ball of dough. Pick up the far edge of the
dough and fold it over itself towards you. Using the heels of your
hands, push dough down and away from you. Turn the dough a 1/4 turn.
Repeat the fold, push, turn actions. Sprinkle with additional flour
during kneading. One tablespoon at a time, if dough is sticky. Cover
and let rest for 10 minutes. Divide dough into 32 pieces; roll into
balls. Melt remaining 3 tbsp of butter; dip balls into butter. Layer
1/2 cup syrup, 1/2 cup walnuts and 16 balls evenly in bottom of
greased 10 inch tube pan with non removable bottom. Repeat layers
once. Top with remaining 1/2 cup syrup. cover; let rise in warm,
draft free place until doubled in size, about 30 to 40 minutes. Bake
at 375F for 35 minutes or until done, covering with foil during last
10 minutes to prevent excess browning. Let cool in pan on rack for 10
minutes. Invert onto serving plate.
COOL RISE METHOD: Shape loaf as directed. cover tightly with plastic
wrap. Refrigerate 2-24 hours. To bake, remove from refrigerator,
uncover dough, and let stand 10 minutes at room temperature. Bake as
directed above.
Origin: Canadian Readers Digest, October 1993, Fleischmanns Ad.
Shared by: Sharon Stevens
From: Sharon Stevens Date: 09-19-94
Source from luhu.jp