Can You Make Pull-Apart Bread in a Stoneware Loaf Pan?

[priscilla]

I have a woman who has the Stoneware loaf pan, and remembers the consultant making a pull-apart bread in it (the reason she bought the pan ); she wants some recipes of this type. Does anyone have some pull apart bread recipes for the loaf pan they could share? I think the one made at the show was the Cranberry Cobblestone Bread in the Stoneware Sensations book...the one I do not have .

TIA,

Robin

 

[Pamperedchef8592]

Go under files and type in the word "bread" and several recipes will pop up.

 

[kcjodih]

Here you go!

Cranberry Cobblestone Bread
(Stoneware Sensations Cookbook, pg 32)

Fill your kitchen with the sweet smell of fresh baked bread. It’s the scent that draws families together on sleepy weekend mornings.

Bread
⅓ cup dried cranberries
2 teaspoons orange zest
⅓ cup sugar
4 teaspoons ground cinnamon
2 packages (11 ounces each) refrigerated dinner rolls
4 tablespoons butter or margarine, melted
Glaze
½ cup powdered sugar
2-3 teaspoons milk

1. Preheat oven to 375°F. For bread, combine cranberries and orange zest in small bowl, mix lightly. In 1-Qt. Batter Bowl, combine sugar and cinnamon. Unroll dough; separate into 16 rolls. Using Kitchen Shears, cut each roll into quarters. Place half of the dough pieces and half of the butter in Classic Batter Bowl; toss gently. Sprinkle with half of the sugar mixture; toss to coat evenly.
2. Place dough pieces in Stoneware Loaf Pan to cover bottom of Pan; sprinkle with half the cranberry mixture. Repeat layers. Bake 40-45 minutes or until golden brown; cool in Pan 15 minutes. Loosen bread from edges of Pan; remove to Stackable Cooling Rack. For glaze, combine powdered sugar and milk in small bowl; drizzle over warm loaf.

Yield: 1 loaf (12 servings)

Approximately 230 calories and 6 grams of fat per serving

 

[priscilla]

Thank you!Thank you for your help, she will be very happy!

Robin

 

[CHEFINGREEN]

Hi Robin,Thank you for reaching out about your Stoneware loaf pan and wanting some pull-apart bread recipes. I would be happy to share some with you! The Cranberry Cobblestone Bread from the Stoneware Sensations book is definitely a delicious one, but I completely understand not having the book at the moment.One of my favorite pull-apart bread recipes to make in the loaf pan is the Cheesy Garlic Monkey Bread. It's a crowd-pleaser and perfect for any occasion. Here's the recipe:Ingredients:
- 1 can refrigerated biscuits
- 1/4 cup melted butter
- 2 cloves garlic, minced
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp saltInstructions:
1. Preheat your oven to 375°F.
2. Cut each biscuit into quarters and place in a bowl.
3. In a separate bowl, mix melted butter, garlic, Italian seasoning, and salt.
4. Pour the butter mixture over the biscuits and toss to coat.
5. In your Stoneware loaf pan, layer the biscuits and sprinkle each layer with the three types of cheese.
6. Bake for 25-30 minutes, or until golden brown and cheese is melted.
7. Allow to cool for a few minutes before serving.I hope you and your customer enjoy this recipe! Let me know if you have any other questions or if you need more recipes for your Stoneware loaf pan.Happy cooking!