Have you tried this amazing doubled Pull-Apart Bread recipe?!

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Discussion Overview

This thread centers around experiences and variations related to a doubled Pull-Apart Bread recipe, with participants sharing their cooking experiences, suggestions for variations, and the recipe's reception at shows.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shared that their guests loved the pull-apart bread made with Italian seasoning, Parmesan cheese, garlic, and butter, calling it the best thing they had at a show.
  • Another participant mentioned experimenting with various flavors like apple cinnamon, garlic, and pineapple and cherries, expressing enthusiasm for the versatility of the recipe.
  • One user requested the recipe, expressing interest in trying it out.
  • A participant provided a suggestion for finding the recipe under "Saute Pan Biscuits" and noted their intention to use it as a second recipe at shows.
  • Another participant inquired about doubling the recipe in a 10" skillet and how long to cook it, reflecting on serving sizes for different occasions.
  • One participant shared their positive experience of making the bread at a show, noting its ease and popularity among attendees.
  • A consultant described their experience doubling the recipe, mentioning challenges with cooking time and the success it had at their show.

Areas of Agreement / Disagreement

Views differ on the specifics of cooking times and serving sizes, but there is a general enthusiasm for the recipe and its variations.

Contextual Notes

Participants shared personal experiences and variations of the recipe, emphasizing its use in cooking demonstrations and family settings.

Who May Find This Useful

Consultants looking for quick and popular recipes to use in shows or for family meals may find this discussion beneficial.

lacychef
lacychef
Messages
5,691
I just had to share-last night I made the pull apart bread in the small saute pan. I made it with Italian seasoning, Parmesan cheese, garlic, & butter. Everyone absolutely LOVED it! They were all 'veteran' PC guests, and one said it was the best thing she'd ever had at a show:D Nice to hear from something so simple! Just had to share!
 
vary the recipeI love the pull apart bread, I think my family is tired of it....:D but I have done the apple cinnamon, the garlic, and today pineapple and cherries.....
I'm just putting anything in there and seeing how it floats....LOL....

If anyone has any other variations, i'd love to hear them, I'm using the 8" saute pan to them and i figure this is an AWESOME quick demo that could be done in conjunction with another recipe at a show, and I have to admit, I'm in AWE of the Executive cookware and putting it in the oven and clean up...hmmm.....

Thanks.....can't wait to hear more.....:p
 
Could you please post the recipe for the Pull Apart bread?? It sounds so yummy! :)
 
I think this is what you're looking forThe pull-apart biscuits (aka saute pan biscuits, monkey bread, etc.) are delicious! I am going to make them as a 2nd recipe for my shows - if it's savory the garlic bites, if it's sweet the cinnamon bites. The 8" saute pan is great and it cleans up so easily.

Look under files for "Saute Pan Biscuits". I can't remember how to link it here. I collected several recipes and put them in one file. I think I only have one more version to try.

All the best, Linda
 
have you doubled it in the 10" skillet? how long do you cook it? I know I've seen that someone has doubled it, and cooked it longer...

How many would you say the 8" will serve? My family of four can clean it right up! But at a show?? How much would you say it serves?
 
I saw this post Sunday morning before a afternoon show that day. I decided to try it at the show and you were right "they loved it". It was so easy and delicious. Great way to sell a $38 pan.
 
Doubled Pull Apart RecipeI doubled the pull apart recipe and cooked it for 7 or 8 minutes longer at 375. It is harder to get it cooked in the middle without burning the edges. I ended up just taking it out and feeding everyone and then putting the middle back in for 5 mins or so. It was a huge hit with everyone at my show too and it is SO easy that they might actually make it at home! I am going to make it at every show!

Gillian Wright
#417481
Wasilla, Alaska
 

Frequently Asked Questions

What ingredients do I need for the doubled Pull-Apart Bread recipe?

For the doubled Pull-Apart Bread recipe, you will need all-purpose flour, yeast, sugar, salt, warm water, butter, and any additional fillings or toppings you desire, such as cheese, herbs, or garlic.

How long does it take to prepare and bake the doubled Pull-Apart Bread?

The preparation time for the doubled Pull-Apart Bread is approximately 15-20 minutes, while the rising time can take about 1 hour. Baking typically takes around 25-30 minutes, so you can expect the total time to be around 1.5 to 2 hours.

Can I customize the fillings for the doubled Pull-Apart Bread?

Absolutely! The doubled Pull-Apart Bread is very versatile. You can customize the fillings with your favorite ingredients such as cheese, herbs, garlic, or even sweet options like cinnamon and sugar for a dessert version.

What is the best way to store leftover doubled Pull-Apart Bread?

To store leftover doubled Pull-Apart Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 2 days. For longer storage, you can freeze it for up to 3 months. Just make sure to let it cool completely before wrapping.

Can I make the doubled Pull-Apart Bread ahead of time?

Yes, you can prepare the dough ahead of time. After the first rise, you can shape the bread and place it in the baking pan, then cover it and refrigerate it overnight. Allow it to come to room temperature and rise again before baking the next day.

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