Pull Apart Loaf with variations

By lorik

Ingredients

• Chocolate Cinnamon Bread:
• 1 pound frozen white bread dough, thawed
• 4 ounces finely chopped semisweet chocolate
• 1/3 cup sugar
• 1/4 tsp cinnamon
• 4 Tbsp butter, softened
• 1 tsp vanilla extract
• pinch of salt
• Blueberry Cream Cheese Bread:
• 2 ounces cream cheese, softened
• 1/2 tsp grated lemon zest
• pinch of nutmeg
• 3 Tbsp sugar, divided
• 3 Tbsp sliced almonds, divided
• 1 cup blueberries
• confectioners' sugar for dusting
• Garlic Asiago Bread:
• 4 Tbsp butter, softened
• 2 Tbsp chopped parsley
• 2 garlic cloves, grated
• 2/4 tsp red pepper flakes
• salt and pepper to taste
• 1 cup asiago cheese, grated, divided
• Ham and Herb Bread:
• 1 Tbsp olive oil
• 1 onion, sliced
• 1 tsp fresh thyme
• salt and pepper to taste
• 1/4 cup crème fraiche
• 3 slices Black Forest Ham, diced
• 2 Tbsp chopped chives

Details

Adapted from foodnetwork.com

Preparation

Step 1

Roll and stretch thawed bread dough into a 12 inch square on a lightly floured surface. Add toppings (see further instruction below). Cut into 16 smaller equally sized squares. Make 4 stacks of 4 squares each.

Place each stack on its side in a buttered 9 by 5 inch loaf pan. Gently separate the dough layers so the dough fills the pan.

Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.

Preheat the oven to 350 (325 for dark pans). Bake the loaf until its cooked through, 40-45 minutes (tent with foil if browning too quickly). Let cool 15 minutes in the pan, then loosen with a knife or rubber spatula. Remove from pan and allow to cool on wire rack for 30 minutes.

Cinnamon Chocolate Bread:
Combine chocolate with sugar and cinnamon. Separately, combine softened butter with vanilla and salt; spread over the 12" square of dough, then sprinkle with the chocolate mixture, pressing lightly. Assemble the loaf as directed; sprinkle with any fallen pieces of chocolate before rising and baking.

Blueberry Cream Cheese Bread:
Combine softened cream cheese with lemon zest and nutmeg. Spread over the 12" square of dough. Sprinkle with 2 Tbsp each of granulated sugar and sliced almonds, then add blueberries, pressing lightly. Assembly the loaf as directed. Sprinkle loaf with additional 1 Tbsp sugar and sliced almonds before rising and baking. Sprinkle with confectioners' sugar before serving.

Garlic Asiago Bread:
Combine softened butter with parsley, grated garlic, red pepper flakes and a generous pinch salt and pepper. Spread over the 12" dough square, sprinkle with 3/4 cup asiago cheese, pressing lightly. Assemble the loaf as directed. Sprinkle with the remaining 1/4 cup asiago cheese before rising and baking.

Ham and herb bread:
Heat olive oil in a large skillet over medium heat. Add sliced onion and thyme, season with salt and pepper. Cook, stirring occasionally, until golden brown, 8 to 10 minutes; let cool. Spread crème fraiche over the 12" square of dough. Top with the onion mixture, chopped ham and chives. Assemble, let rise and bake the loaf as directed.