Cranberry-Almond Pull-Apart Bread
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons honey (for glaze)
- 1 tablespoon water (for glaze)
Directions:
1. In a large bowl, combine flour, yeast, sugar, salt, cinnamon, and nutmeg.
2. In a separate bowl, whisk together warm milk, melted butter, and egg.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms.
4. Turn the dough onto a floured surface and knead for about 6-8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Punch down the dough and roll it out into a rectangle about 12x8 inches.
7. Sprinkle dried cranberries and sliced almonds evenly over the dough.
8. Cut the dough into 1.5-inch squares and stack them into a greased loaf pan, layering the cranberries and almonds as you go.
9. Cover and let rise again for 30 minutes.
10. Preheat the oven to 350°F (175°C).
11. Bake the bread for 30-35 minutes or until golden brown and cooked through.
12. While the bread is baking, prepare the glaze by heating honey and water until combined and slightly warmed.
13. Remove the bread from the oven and brush the honey glaze over the top while still warm.
14. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 55 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Ensure the milk is warm, not hot, to properly activate the yeast.
Use a sharp knife to cut the dough squares evenly for uniform pull-apart pieces.