I’m coming off of a roller coaster weekend. Friday afternoon was up: saw my niece in her homecoming parade; snuggled with my family by the fire on a cold, rainy night; watched X-Files. Then it took a dip: Clarissa pulled off one of her trademarked bedtime tantrums.
Saturday morning was back up: apple picking with my sweet family; it was supposed to be rainy, but it ended up crisp and sunny. Saturday afternoon the s*** hit the fan, and the family mood took a nose dive: we went on a lovely drive to visit a pumpkin patch with the in-laws. Upon arrival, C decided she didn’t want to behave, or even wear a hat and jacket, for that matter. Instead of going on a hayride, doing ducky races, and playing in the corn box with family, Clarissa and I stayed cooped up in the car. She screamed for two hours (not an exaggeration). C eventually got herself under control and she joined the rest of the fam for the corn maze and picking pumpkins. My anxiety got the best of me, and I went back to the car for a good, old-fashioned ugly cry.
I’m a lucky gal. The weekend wasn’t over. It perked right up on Sunday: the Packers won; the kiddos played at my mom’s house without tantrums; and come bedtime there were no complaints, just sleep. This morning, though not the weekend, was still up and down. Up: yummy coffee and leftover scrambled tofu and hashbrowns for breakfast. Down: kids wet their pants; I spilled ground almonds all over the floor. Up: this pull apart bread. It’s kept the rest of the day up. Soft, lightly sweet dough. Warm spices. Apple cider glaze. Where has pull apart bread been all my life?
How was your weekend? Are you a fan of pull apart bread? Can you explain why I never made it until today?
- 2 cups warm water
- 1/4 cup granulated sugar
- 1/4 cup ground flax
- 2 tbsp active dry yeast
- 2 tsp kosher salt
- 1/2 cup pumpkin puree
- 1 tbsp canola oil
- 1 cup whole wheat flour
- 4+ cups white flour (all purpose or bread is fine)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp grated nutmeg
- 6 tbsp melted, vegan butter
- 2/3 cup powdered sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 tbsp apple cider
- 1. In a large mixing bowl, whisk together the water, sugar, flax, yeast, and salt. Allow to rest for about 5 minutes, or just until the mixture is starting to look creamy/foamy.
- 2. Whisk the pumpkin puree and oil into the yeast mixture.
- 3. Using a wooden spoon, wheat flour, and 4 cups of the white flour into the liquid ingredients. Continue to stir, until you have a ball of dough (it might be a bit shaggy).
- 4. Turn the dough out onto a well floured surface. Knead for about 5 minutes, or until you have an even, smooth ball of dough. You may work as much as a cup of flour into the dough, when kneading. The dough should not longer be sticky (might be a bit tacky, but won't stick to the work surface or your hands).
- 5. Return the dough to the bowl, cover with a clean towel, and place in a non-drafty location. Allow the dough to rise until doubled in size (90 minutes to 2 hours).
- 6. When the dough is risen, turn it out onto your floured surface. Punch the dough down, knead for a minute or two, until no longer sticky, and form into a ball. Divide the dough in half, and return one piece to the bowl.
- 7. Use a rolling pin to roll the dough to a rectangle that is about 1/2 inch thick. Mine was roughly 10x18 inches.
- 8. In a medium sized bowl, stir the dry filling ingredients together, until evenly combined.
- 9. Brush half the melted butter oven the surface of the dough, and liberally sprinkle with half the sugar and spice mixture.
- 10. Using a sharp knife, or pizze cutter, cut the dough lengthwise, into 5 or 6 even strips. Stack the strips, then cut into 5-6 even pieces, no longer 3-4 inches.
- 11. Stack the sections into a liberally oiled or buttered loaf pan.
- 12. Repeat steps 7-11 with the 2nd piece of dough.
- 13. Place the loaf pans back in the draft-free location and cover with the towel. Allow to rise another hour.
- 14. Preheat the oven to 350 degrees. Bake the raised loaves for 30 minutes, or until dark, golden brown on top.
- 15. Cool the bread in the pans for 15-20 minutes. Then transfer from the pans to a plate or cutting board. Allow to cool another 10-15 minutes.
- 16. Whisk the glaze ingredients together in a small mixing bowl, until completely smooth. Drizzle over the cooled bread. Serve immediately, or allow the glaze to set first.