Couple of months back, I had laid my hands on the newest cookbook from The Hummingbird Bakery, titled Home Sweet Home. While flipping through the pages, I came across this wonderful and tempting photograph of Lemon Pull Apart Bread. With the cream cheese icing dripping through the sides, the bread looked so delicious! Ever since then I've been wanting to make it but somehow wasn't able to. So when this month's theme for the Twelve Loves challenge was declared as Orange, I knew I couldn't miss the opportunity of trying my hand at a pull apart bread, something that I hadn't baked before.
The original recipe in the book uses lemons. However, I replaced them with an orange to keep up with the theme.
To make a pull apart bread, you need to cut the dough into squares and then arrange them horizontally in a loaf tin. Well, it's quite hot and humid out here and this kind of weather doesn't quite help with the baking process, does it? The heat just made the dough too soft to be cut up nicely and I had a very tough time doing this job. But somehow I managed to produce a sweet and delicious citrus loaf of bread :D
As the name suggests, the best part about this bread is the tearing up you do to eat and enjoy it. You can replace the oranges with lemons if you want. While baking, all the sugar, butter and orange zest in the filling had filled the sides of the loaf tin, bubbling like a lava. At that point I thought, this experiment is going tobe a failure and I would get a wet and sticky bread. But amazingly, all the mixture caramelized and gave the bread an almost toffee like texture that when combined with cream cheese glaze tastes.....heavenly!
Recipe Source: Home Sweet Home by The Hummingbird Bakery
For the Dough
350 grams / 12 ounces / 3 cups plain or all purpose flour
50 grams / 2 ounces / 1/4 cup caster or superfine sugar
1/2 teaspoon salt
1 plus 1/2 teaspoons instant yeast
75 ml / 2.5fl ounces / 1/4 cup plus 1 tablespoon whole milk at room temperature
55 grams / 2 ounces / 1/4 cup unsalted butter, melted and lukewarm plus extra for greasing
2 large eggs beaten and at room temperature
2 teaspoons pure vanilla extract
60 ml / 2fl ounces / 1/4 cup water at room temperature
For the Filling
60 grams / 2 ounces / 1/4 cup unsalted butter
100 grams / 3.5 ounces / 1/2 cup caster or superfine sugar
grated zest of 2 oranges
For the Topping
90 grams / 3 ounces full fat cream cheese, such as Philadelphia
40 grams / 1.5 ounces / 1/3 cup icing or confectioners sugar, sifted
2 tablespoons orange juice
grated zest of 1 orange
1 tablespoon whole milk or as required
a little orange zest or candied orange peel to decorate (optional)
In a large bowl or in the bowl of a stand mixer, mix the flour, sugar and salt. Add the yeast and mix. Add in the milk, butter, eggs and vanilla. Add water and mix with a large metal spoon (or on low speed of the electric mixer with the paddle attachment) until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more water until the dough is soft and slightly sticky.
Sprinkle flour on the counter, transfer the dough to the counter and knead (or mix on medium speed with the dough hook) adding more flour if necessary to create a dough that is soft, smooth and even.
Lightly butter a large bowl and rotate the dough in the bowl so as to coat the dough with fat. Cover the bowl with a cling film and let it rest at room temperature until the dough has doubled in size.
While the dough is proving, make the orange sugar filling. Melt the butter. In a medium bowl, mix the sugar, orange zest and the melted butter together. Set this aside for later use in a warm place so that the butter doesn't set.
Lightly grease and flour a 23 x 13 cms / 9 x 5 inches loaf tin.
Once the dough is double in size, remove from the bowl and gently knead for a min. Roll the dough on a lightly floured surface until it's about 30 x 38 cms / 12 x 15 inches. Using a sharp knife, cut the dough lengthways into four equal strips.
Using a pastry brush, coat each strip with the orange sugar filling. Carefully lift the strips and pile them neatly one on top of another, and then cut the pile of strips into six equal square stacks. Carefully lift each stack and place it into the tin,cut side facing up. Place each stack next to one another to fill the length of the tin, packing them together like a sliced loaf.
Loosely cover the tin with cling film and set for the dough to rise again until it has doubled in size.
Preheat the oven to 170 degrees C / 325 degrees F. Bake the loaf for about 35 to 40 mins or until it's golden brown throughout. Place the tin a wire rack to cool for about 2 mins.
Meanwhile to make the topping, using a free standing electric mixer or a hand held one, whisk together the cream cheese and icing sugar just until smooth. Add the orange juice, zest and mix. Add enough milk to make a topping with a thick pouring consistency and mix until creamy and smooth.
Remove the loaf from the tin and place on a wire rack. Immediately top it with the icing and scatter some additional orange zest or candied orange peel. Serve warm.
Storage Suggestions: It's best to enjoy this bread the day it's made.
Can't get enough of Oranges? Let's see what the other talented bakers have baked:
- Blueberry Dreamsicle Orange Lower-Fat Quick Bread from Shockingly Delicious
- Brith with candied orange from Ma che ti sei mangiato
- It's Thyme for Orange Dinner Rolls from Cookistry
- Orange Biscuits from Magnolia Days
- Orange-Fennel Cake Doughnuts from girlichef
- Orange Marmalade Filled Sweet Rolls from That Skinny Chick Can Bake
- Orange Marmalade Scones from A Baker's House
- Orange Pull-Apart Bread from All That's Left Are The Crumbs
- Orange Pull Apart Bread with Orange Cream Cheese Glaze from Bakingyummies
- Orange Rolls from Basic N Delicious
- Orange Rosemary Boule from Food Lust People Love
- Orange You Delicious Honey Crescent Rolls from Kudos Kitchen By Renee
- Pizza di Pasqua from Karen's Kitchen Stories
- Rye and fennel seeds snails with blood oranges and red onion chutney from Rise of the sourdough preacher
- Sicilian Orange Sweet Bread from Cake Duchess
- Strawberry and Orange Quick Bread with Candied Orange Marmalade from Hip Foodie Mom
The month of March was filled with gorgeous strawberry breads! We have chosen ORANGES for our April theme! Choose a recipe including oranges.
Your bread of choice recipe must include in the recipe: oranges, orange marmalade, orange zest. In addition to being in the dough, it could also be added to a glaze. Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let's have a delicious month of bread with ORANGES. Let's get baking!
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme! 2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme. 3. Have your Twelve Loaves bread that you baked this April, 2014, and posted on your blog by April 30, 2014.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days and Heather from girlichef.