Tuesday, August 27, 2013
I love Christmas, don't you? Yes, I know it's August. Yes, I know that temperatures around the country are still in the 100 degree range. Yes, I know that we still need to have Labor Day...and Halloween...and Thanksgiving. But even with the sun scorching, temperatures rising, and people attending beach and pool parties, my mind is on Christmas, especially Christmas morning Breakfast!
One of the things I loved most about Christmas Breakfast was the delicious Pull-Apart Bread my mom would always make. The aroma of cinnamon and sugar would fill the air, adding a touch of magic to our Christmas mornings. It really was the perfect thing to wake up to! While I know I could never master my mom's recipe, I wondered if I could find an easier way to have all that same goodness but in half the cooking and preparation time. And then it hit me...in the heat of the summer...with Christmas still 4-5 months away! Why couldn't I make the same delicious pull-apart bread, but use the Honeyville Scone Mix (or as I call it, the most amazing, versatile, all purpose bread mix this side of the Mississippi!) to create it? Prepare your taste buds and nostrils for the delicious goodness and aroma that is Christmas Pull-Apart Bread...in August!
3 cups Honeyville Gourmet Scone Mix
2 1/2 tsp Dry Active Yeast
1 cup Water
1/2 cup Sugar
1 Tbsp Chef Tess Wise Woman of the East Spice
1 cube Butter
1 cup Powdered Sugar
1 tsp Vanilla
4 tsp Water
First prepare your Scone Mix.
To do so, activate yeast in a large bowl by adding 1 cup warm water. Give yeast 5-8 minutes to activate. You'll know it's ready when it starts to get bubbly and foam.
Once yeast is activated, add 3 cups Scone mix and mix until dough forms.
Knead dough for 5-10 minutes, or until dough is soft and sticky. Place back in a large bowl, cover, and let dough rest for 20 minutes.
Remove dough and roll out on a lightly floured surface. You'll want to keep the dough in a rectangle shape.
Preheat oven to 350 degrees.
With a large spatula, spread butter across the top of the rolled out dough.
In a smaller bowl, mix sugar and wise woman of the east spice together.
With a spoon, sprinkle the sugar/spice mix on top of the dough.
Using a dough cutter, cut the dough into four long pieces.
Carefully lift up and stack the strips of dough on top of each other.
With a Wüsthof Bench Scraper, cut stacked strips into four square pieces.
Stack each square sideways in a glass bread pan that has been greased with butter. Cover, and let rise for an additional 20 minutes.
Bake in preheated oven at 350 degrees for 30 minutes. Make sure to bake it the full time, as the middle may be doughy if you remove it too soon. If the top begins to brown too quickly, place foil on top.
While bread is baking, make your topping by combining powdered sugar, vanilla, and water in a small bowl and mixing together.
Once bread is removed, but while it is still warm, drizzle topping on top of the bread.
Pull, taste, and enjoy!
The best thing about this recipe is the sweet, delicious smell that will fill not only your kitchen, but your entire house. One sniff, and you'll agree, that's the smell of Christmas morning! The bread pulls apart easily, and the taste is beyond this world! You won't believe how amazing this bread tastes! If only every morning good be this good!
So forget the warm weather, blistering sun, and back-to-school blues. Let's have Christmas come just a few months early this year!