The Bread. Whenever I have a friend or family member over for dinner, they will ask the following question: “Are you making The Bread?”
And I always smile and say: “Yes. I am making The Bread.” I smile because it’s a foregone conclusion that I will be making The Bread. I smile because The Bread is so darn delicious and no one who tastes it can believe it contains only two ingredients. I smile because it’s probably the easiest, simplest, effortless thing I make. I smile. Split a loaf of French bread in half, then spread one stick of room-temperature butter all over the surface. That’s one stick per half loaf. Yes, you read that right. The idea here is that every speck of the surface of the bread needs to be coated. Next, you put the bread into a 350-degree oven for ten minutes, long enough for the butter to melt and the bread to warm. Now crank on the broiler. This is a couple of minutes under the broiler, and this is not brown enough. When that happens, the flavor shows up. That’s more like it. Oh, baby. Cinnamon Sugar Pull-Apart Bread.
I’m sorry.
I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs.
I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. Beer Bread Recipe - Food.com - 73440. I have made this recipe hundreds of times...usually use self-rising flour, but I NEVER add any sugar, as I hate sweet tastes, and it always comes out wonderful, but has a definite beer taste.
I have added various herbs at times, and have also added various cheeses. Cheddar (mild) is my fav. You also do not have to "pour butter" on top, or even add it to the mix. I don't add any oil, but I DO dot the top of the bread with pieces of butter. I do not sift the flour and it comes out fine, but I just spoon the flour into a measuring cup.