With the sliced apples, continue with the steps, below to make this popular Pull-Apart Breakfast Bread:
12. Add the apples, on top of the cinnamon and sugar and sprinkle on the nuts, if using.
13. Cut the dough crosswise into six 3 1/2″ x 12″ strips. Stack the strips on top of one another. Cut the stack into six pieces, about 2″ x 3 1/2″ each. This part is a little messy but it doesn’t have to be perfect.
14. Turn the pieces on edge, and place them in the loaf pan one in front of the other from one end of the pan to the other, squeezing them in tight. I sprinkled any nuts or apples that had fallen off over the top of the dough after I put it into the pan.
15. Cover the pan and allow the loaf to rise for 30 to 60 minutes, until it’s almost doubled in size.
16. While the loaf is rising, preheat the oven to 350°F.
17. Bake the loaf for 45 to 55 minutes in the center of the oven, tenting it with foil after 30 minutes.
18. Remove the loaf from the oven, and transfer it to a rack to cool for 15 to 20 minutes before turning it out of the pan to cool completely.
Next, make the glaze:
19. Mix both ingredients together in a small bowl. Add more milk if necessary to get desired consistency. I like it to be the consistency of a thick syrup.
20. While still slightly warm, spoon the glaze over the top of the bread.
Best Served Warm!
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Source: Paula Hennig
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