someone get this woman a noble peace prize, already. (i'm lookin' at you, joy.)

Can I confess something to you?

I made this knock-your-socks-off-outta-this-world-slap-yo-mama-crazy-good-cinnamon-sugar-pull-apart-bread exactly 28 days ago.

And it all (and I do mean all) got consumed exactly 27.99 days ago.

(Yes, I realize I am an extremely latent blogger. I'm working on it!)

This was my first go at making bread from scratch, and it's completely un-intimidating. So if this is your first time...fear not. While the process takes a good 3 hours from start to finish (about 2 hours are spent waiting for the dough to rise), the end result is more than worth it. Plus, you can always find new and exciting ways to entertain yourself while you're waiting for your dough to rise (read: by watching two DVRed episodes of Extreme Makeover: Weight Loss Edition. A wise choice before indulging in this doughy, sugary delight.)

Thank you to the crazy-talented, inspirational Joy the Baker for introducing me (and countless other fanatics) to this masterpiece.

Cinnamon-Sugar-Pull-Apart Bread 

Slightly modified from Joy the Baker's version

[Warning: Intended to serve 8. May only serve you.]

Ingredients:

.:Dough:.

2 + 3/4 cups + 2 tablespoons all-purpose flour, separated

1/4 cup granulated sugar

2 + 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 eggs, at room temperature

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

1 tsp. pure vanilla extract

.:Filling:.

1/4 cup butter, at room temperature

1 cup granulated sugar

2 tsp. cinnamon

1/2 teaspoon nutmeg

Instructions:

In a large, sturdy mixing bowl, mix together 2 cups flour, granulated sugar, yeast and salt. Set aside.

In a small, separate bowl, whisk together the eggs and set aside.

See! Making bread is easy!

In a small saucepan, melt together the milk and butter until the butter has melted. Remove from the heat and add the water and vanilla.  Joy says to let the mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F, which I didn't do this because I have temporarily/permanently misplaced my handy-dandy candy thermometer. Everything turned out okay.

Pour the warm milk mixture into the dry ingredients and begin to mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter.  This will take a while and you will get a legit arm workout. Just keep swimming stirring. Once your batter looks cohesive, add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky.  You're doin' good!

Place the dough in a large,  greased bowl. Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, which will take about 1 hour.  If you live in the Pacific Northwest like me, or some like climate where warm weather is a far-off elusive dreamland of which they speak, you can always preheat your oven and crack it open to warm up your kitchen.

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This is the part where you can call it a day and come back to your career as a bread-baker tomorrow.  Just wait the hour or so for the dough to rise, then refrigerate it overnight, and continue in the morning. If you’re using this method, let the dough rest on the counter for 30 minutes before following the roll-out directions below.

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While the dough rises, whisk together the sugar, cinnamon, and nutmeg for the filling and set it aside. You can also go ahead and grease and flour a 9x5x3-inch loaf pan. Those two steps will take approximately 8 minutes. Giving you 52 glorious minutes to catch up on Extreme Makeover: Weight Loss Edition. You're welcome.

Has your dough doubled in size? Yes? Vundabar!

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Next steps: On a large surface (I used a cutting board), deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let it rest for 5 minutes.  (...more waiting...I'm killing you...I know...)

On a lightly (resist the urge to over-flour!) floured work surface, use a rolling pin to roll the dough out.  Mercifully, this dough rolls out pretty well. The goal is to get the dough to be 12-inches tall and about 20-inches long.  My board was only about 18-inches long. No biggie. 

Here's where my minor recipe tweak comes in: Rather than melting the butter and spreading it onto the rolled out dough, as Joy suggests, use 1/4  lb. of room temperature butter (this won't work unless the butter is soft!)  and spread it onto the dough, creating a thick layer of butter on top of the dough. (Just get in there with your fingers! It feels weird at first. But you'll learn to love it.)  Then top with the cinnamon sugar mixture. This will make the final product oozier and gooier, and those are good words.

Next, slice the dough vertically in  into six equal-sized strips. (A ruler comes in handy here.) 

Stack the strips on top of one another and slice the stack into six equal slices.  

You're left with six stacks of six squares...the very essence of your soon-to-be-completed "pull apart" bread.

Let's give that one more look.

Oh yeah.

Layer the dough squares in the loaf pan side-by-side. You'll lose some cinnamon sugar in the process. Don't let it get you down. Place a kitchen towel over the loaf pan and allow it to rise (again with the rising!) in a warm place for 30 to 45 minutes, or until almost doubled in size.

[Baker's note: Don't be like me. Try to pack your squares in as evenly as possible. Even if it means you don't use all of them. This will bake exactly the way you place it! It still tastes amazing...the presentation just ain't the same.]

Place a rack in the center of the oven and preheat to 350 degrees F.  Place the loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. If the top is only lightly browned, the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow the bread to rest for 20 to 30 minutes. Now it's time for the big reveal. It's easier to remove the bread from the pan if you run a butter knife around the edges of the pan to loosen it. Invert your masterpiece onto a clean board.  Place a cake stand or cake plate on top of the upside down loaf, and carefully flip it so it’s right side up.  

[Don't mind those little seemingly over-cooked section. As it turns out, my antiquated oven is completely inaccurate, as my recently purchased oven thermometer informed me. It's off by 35 degrees to be exact. Whoops.]

We all know it's the thought that counts. So if you planned on making this and generously sharing it with your mom/best friend/co-workers and that plan didn't quite come to fruition...no one's judging. You can always make another one tomorrow. And you probably will. 

Thanks again, Ms. Wilson!