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Pull-Apart Loaf Bread Pull-Apart Loaf Bread

Made from your basic Parkerhouse Roll dough, this proceedure has you rolling out the dough, buttering it, slicing it into strips, stacking them, slicing again and placing into pan on their ends. the end result is a loaf of bread which you can pull-apart into very thin slices. Perfect for tiny ham sandwiches.

I plan on making this the day after Thanksgiving for leftover sandwiches - all you need is this loaf, some ham, turkey, mayo and mustard on your table and call it a fun meal. Kids love it.

The following recipe is one I derived from two basic dinner roll recipes - one from BHG and one from an Amish cookbook.

4-5 c. flour
1 pkg. yeast
1 c. whole milk, or buttermilk
1/3 c. sugar, or honey
1/3 c. butter, or shortening, or mix of both
1 tsp. salt
2 eggs

2 T. melted butter

Combine yeast with just 2 cups of the flour. Heat milk, sugar, butter and salt in saucepan until very warm (110-120). Add this to flour and yeast and mix with electric hand mixer. Add eggs and mix on high speed for three minutes. Now stir in remaining flour with a spoon, eventually transferring rest of flour and dough to countertop.

Now the fun/hard work begins.

Start kneading the dough, allowing the dough to incorporate the rest of the flour. I love to knead dough - getting into a nice rythmn. Push dough down and out with palm, turn a quarter turn with other hand, and push down and out again. Turn a quarter turn and repeat - 6-8 minutes until dough no longer needs flour and is smooth and elastic. (If you make bread a lot, you just start to get a "feel" for all of this).

Place dough in a greased bowl and turn to grease it all around. Cover and place in a warm spot and let rise until double in bulk, about one hour.

Punch dough down (releases gases), cover and let rest 10 minutes. Cut dough ball in half. Roll each half out to rectangle about 12"x10". Brush with melted butter. Slice into 2" wide strips. Stack the strips and slice each stack into 4 groups. Stand these on end inside two, greased loaf pan, or one large bundt pan. Cover and let rise again for about 30 minutes.

Meanwhile preheat oven to 375. When ready, bake dough for 20-25 minutes or until brown. Remove from oven and cool.


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