Pull-Apart Bread
Pull-Apart Bread
Ingredients
- 3 cups bread flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup warm water, (105-115°F)
- 1/4 cup vegetable oil, plus more for greasing
Instructions
- 1
In a large bowl, whisk together the bread flour, granulated sugar, active dry yeast, and salt. These are your dried ingredients.
⏱️ 3 min
- 2
Add the warm water and 1/4 cup of vegetable oil to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticking to your hands or the surface.
⏱️ 12 min
- 3
Lightly grease a clean large bowl with a little vegetable oil. Place the kneaded dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel and let it proof in a warm place for 1 hour, or until it has at least doubled in size.
⏱️ 60 min
- 4
Once the dough has risen, gently punch it down to deflate it. Transfer the dough to a lightly floured surface and knead briefly for 1-2 minutes until it is smooth again.
⏱️ 3 min
- 5
Divide the dough into 9 equal pieces. Roll each piece into a ball.
⏱️ 5 min
- 6
One at a time, take a dough ball and roll it out on a lightly floured surface into a flat oval shape, approximately 7-8 inches long and 4-5 inches wide.
⏱️ 2 min
- 7
Tightly roll the oval dough into a tube shape, starting from one of the longer sides. Pinch the seam closed. Lightly grease a standard loaf pan (approximately 9x5 inches) with vegetable oil. Place the rolled dough tubes seam-side down into the prepared loaf pan, arranging them snugly side-by-side.
⏱️ 5 min
- 8
Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Let the dough proof again in a warm place for 60 to 90 minutes, or until the volume has at least doubled and the bread looks puffy.
⏱️ 90 min
- 9
Preheat your oven to 350°F (175°C). Once preheated, remove the cover from the loaf pan and bake for 25-30 minutes, or until the top is golden brown and the internal temperature reaches 200-210°F (93-99°C).
⏱️ 30 min•🌡️ 350
- 10
Remove the bread from the oven and let it cool in the pan for 5-10 minutes before carefully transferring it to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pull-Apart Bread
- 3 cups bread flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup warm water, (105-115°F)
- 1/4 cup vegetable oil, plus more for greasing
Instructions
- 1
In a large bowl, whisk together the bread flour, granulated sugar, active dry yeast, and salt. These are your dried ingredients.
⏱️ 3 min - 2
Add the warm water and 1/4 cup of vegetable oil to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticking to your hands or the surface.
⏱️ 12 min - 3
Lightly grease a clean large bowl with a little vegetable oil. Place the kneaded dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel and let it proof in a warm place for 1 hour, or until it has at least doubled in size.
⏱️ 60 min - 4
Once the dough has risen, gently punch it down to deflate it. Transfer the dough to a lightly floured surface and knead briefly for 1-2 minutes until it is smooth again.
⏱️ 3 min - 5
Divide the dough into 9 equal pieces. Roll each piece into a ball.
⏱️ 5 min - 6
One at a time, take a dough ball and roll it out on a lightly floured surface into a flat oval shape, approximately 7-8 inches long and 4-5 inches wide.
⏱️ 2 min - 7
Tightly roll the oval dough into a tube shape, starting from one of the longer sides. Pinch the seam closed. Lightly grease a standard loaf pan (approximately 9x5 inches) with vegetable oil. Place the rolled dough tubes seam-side down into the prepared loaf pan, arranging them snugly side-by-side.
⏱️ 5 min - 8
Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Let the dough proof again in a warm place for 60 to 90 minutes, or until the volume has at least doubled and the bread looks puffy.
⏱️ 90 min - 9
Preheat your oven to 350°F (175°C). Once preheated, remove the cover from the loaf pan and bake for 25-30 minutes, or until the top is golden brown and the internal temperature reaches 200-210°F (93-99°C).
⏱️ 30 min•🌡️ 350 - 10
Remove the bread from the oven and let it cool in the pan for 5-10 minutes before carefully transferring it to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 5 min