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Honey Pull-Apart Bread Recipe

When I came across this recipe in an old family cookbook, I knew it would be an instant hit with my family. We enjoy it fresh from the oven, and it disappears in a flash.

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Honey Pull-Apart Bread Recipe

Prep: 35 min. + rising Bake: 40 min. + cooling

Yield: 16 Servings

35 40 75

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup shortening
1/4 cup sugar
2 teaspoons salt
2 eggs
4-1/2 to 5 cups all-purpose flour
FILLING:
2 tablespoons butter, melted
1 cup honey
1 cup chopped pecans
1/2 cup sugar
1/4 cup grated orange peel
2 tablespoons orange juice
2 teaspoons ground cinnamon
GLAZE:
1/3 cup honey
1/3 cup sugar
2 teaspoons grated orange peel
1 tablespoon butter

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 12-in. rectangle. brush with butter. Combine remaining filling ingredients; spread over dough to within 1/2 in. of edges.
Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. Cut each into 16 slices. Place, cut side down, in a greased one-piece 10-in. tube pan. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 40-45 minutes or until golden brown. Cool in pan for 10 minutes before inverting onto a serving plate. In a small saucepan, combine glaze ingredients; heat until sugar is dissolved. Drizzle over warm bread. Yield: 16 servings.

Nutritional Facts 1 serving (1 each) equals 415 calories, 15 g fat (4 g saturated fat), 34 mg cholesterol, 334 mg sodium, 66 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Honey Pull-Apart Bread in Best of Country Breads , p85