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Saturday, December 22, 2012

Pull-A-Part Breakfast Bread...

A recipe worth re-posting...
Enjoy

I had seen several recipes lately for Cinnamon Pull Apart Bread.
I love making different flavored Butters. Finding new ways to present the butters is fun too! 
Last year, I made several sweet butters and gave them as gifts with fruit breads to our neighbors and friends.The BUTTERS were a BIG hit!
So this year, I made a new butter and used the bread idea I had seen so many times!
"Sweet Success!"
I made this recipe for Christmas Eve at my parents home! It was a HIT! 
Only crumbs were left. But not for long...they were gone soon too!
I will be making batches for the neighbors for a New Years gift to ENJOY!
Lemon Honey Butter 
Recipe below:
 1/4 cup powder sugar
1/4 cup honey
1 teaspoon of pure vanilla extract
1 cube (1/2 cup) of softened butter 
1 teaspoon lemon juice
Cream together, blend well
*Keep refrigerated when not in use.
 Blend everything except the powder sugar. Blend well.
 Add powdered sugar by sifting and blending. This recipe makes enough Lemon Honey Butter for one loaf of the Cinnamon Breakfast Bread.
When giving as gifts, I use canning jars for storage.
Set the Lemon Honey Butter aside while preparing the Bread for baking.
 1 loaf of unsliced sourdough bread in a round.
Prepare by slicing the bread in 1/2' slices across the bread loaf. (See picture) DO NOT slice completely through the bottom. (*This helps the bread hold together while baking.) Place on two sheets of foil, this will be used later to enclose the bread while baking.
Using a spatula, with a light hand, spread the Lemon Honey Butter between the slices. Lightly lift the bread from the bottom in order to spread the butter. 
(*See photo above)
Turn the bread so that you may cut across the first slices, creating squares/sticks of bread. DO NOT cut through the bottom of the crust. (*See the photos above). Gently add butter between the new slices and across the top of the round.
 Mix 1 cup of sugar and 1 teaspoon of cinnamon. Mix well, then sprinkle between each of the layers. 
 *I used Truvia instead of sugar. It measures the same as sugar.
Enclose in the foil loosely, like a packet. Bake in the oven at 350 degrees for 25-30 minutes. You may open the top to brown. Leave open for about 5 minutes or so, for a crispy top crust. Let rest for about ten minutes.
This is looking GOOD!
Icing for the top:
1 cup of powdered sugar
1-2 tablespoons of milk
Mix well and drizzle across the top of the bread. (See below)
Ready to serve...You may want to make two...they disappear fast!
Sweet Success with Style...
P. S. This Bread is so tasty and EASY. It will make a great dessert or breakfast bread! 
*All photos belong to Pine Creek Style by NeeCee

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