Monday, February 27, 2012

Lemon Scented Pull Apart Bread

Salam to all,

Weekend has gone by so quickly again.  In a few days, we will be saying goodbye to February.  Nothing much happened here over the weekend.  Same old same old.  Hmmzzz just gonna post on this yummilicious pull apart bread that I made today ;)

I've been wanting to make this bread eversince I saw it at June's blog.  It was luv at first sight hehehez.  Been putting it off for awhile as I didnt have any lemons or oranges stocked at home.  Bought them oranges and lemons a few days back but only today that I got a chance to make it.  Anyway, I am not a citrusy person but was happy to have 2 slices of this bread.  Right now the person that is enjoying this bread is hb as he really luvs the tangy cream cheese icing.  When I first saw this bread, it was the tangy cream cheese icing that made me want to make this bread sooo tempting!!!!  Yummmzzz.........

I did the stacking of the dough my way as I find that it much more easier than to follow the recipe's way and skipped step 1 to 3 as I dumped all the sweet yeast dough ingredients into my breadmaker and let it do all the wonders of kneading and proofing ;)

For the sweet yeast dough:
About 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup (2 1/2 fluid ounces) whole milk
2 ounces unsalted butter
1/4 cup (2 fluid ounces) water
1 1/2 teaspoons pure vanilla extract
2 large eggs , at room temperature

For the lemon paste filling:
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons finely grated lemon zest (3 lemons) 
2 ounces unsalted butter , melted

For the tangy cream cheese icing:
3 ounces cream cheese , softened
1/3 cup (1 1/4 ounces) powdered sugar
1 tablespoon whole milk
1 tablespoon fresh lemon juice
1/4 teaspoon lemon extract - I did not add

1. Stir together 2 cups (9 ounces) of the flour, the sugar, the yeast, and the salt in the bowl of a stand mixer; set aside. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water, and set aside until warm (120 to 130°F [49 to 54°C]), about 1 minute. Add the vanilla extract.
2. Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add 1/2 cup (2 1/4 ounces) of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.
3. Sprinkle a work surface with 1 tablespoon flour and center the dough on the flour. Knead gently until smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tablespoons flour only if necessary to lessen the stickiness. Place the dough in a large bowl, cover the bowl securely with plastic wrap, and let the dough rise in a warm place (about 70°F [21°C]) until doubled in size, 45 to 60 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step. While the dough is rising, make the filling.

Make the lemon paste filling
4. In a small bowl, mix together the sugar and the lemon and orange zests. Set the sandy-wet mixture nearby (the sugar draws out moisture from the zests to create the consistency).

Make the bread.

5.Lightly butter a 9-by-5-by-3-inch loaf pan. Or, lightly coat the pan with nonstick spray
6. Gently deflate the dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle. Using a pastry brush spread the melted butter generously over the dough.

I sprinkled all the zest-sugar mixture on the uncut dough instead.

Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over one of the buttered rectangles. Top with a second rectangle and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat with the remaining dough rectangles and zest-sugar mixture, ending with a stack of 5 rectangles. Work carefully when adding the crumbly zest filling, or it will fall off when you have to lift the stacked pastry later.

7. Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. (While there is plenty of space on either side of the 6 strips widthwise in the pan, fitting the strips lengthwise is tight. But that’s fine because the spaces between the dough and the sides of the pan fill in during baking.) Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.
8. Center a rack in the oven and preheat the oven to 350°F (175°C).
9. Bake the bread until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

Make the tangy cream cheese icing
10. In a medium bowl, using a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.

11. To remove the bread from the pan, tilt and rotate the pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the bread, invert the bread onto the rack, and carefully lift off the pan. Invert another rack on top, invert the bread so it is right side up, and remove the original rack.
12. Slip a sheet of waxed paper under the rack to catch any drips from the icing. Using a pastry brush, coat the top of the warm bread with the icing to glaze it.
13. Serve the bread warm or at room temperature. To serve, you can pull apart the layers, or you can cut the bread into 1-inch-thick slices on a slight diagonal with a long, serrated knife. If you decide to cut the bread, don’t attempt to cut it until it is almost completely cool.

Have an enjoyable week ahead....TTFN ;)


Juliana J said...

Babe, what breadmaker are you using? What to look for in a breadmaker eh? I love citrus and would really love to make this ah. Haha :D

Thanks for sharing. Hugs and kisses to Jannah :)

Yat Maria said...

Hi there

I pun pernah ternampak this recipe kat June;s blig..pun berkenan jugak tapi pasal I tak print out the recipe, trus terlupa abt this bread. Now u dah buat & posing cantek2, I shall strive to do it okay ;)

jaga2 cik salmah..jaga..gambo ko lawa..jgn dicongkong arr..hehe..

mrs plain-june said...

wowweee!!! santeknya!! complete with step by step picture. lovely! love it!! i made OPAB again last friday.. tak cukup2 rasanya makan benda alah ni.. now seeing yr pics make me wanna have it again. adoila.. manala tak muncet perut nih? ishkkk!!!

Anie said...


I am using Breville breadmaker. If u ask me what to look for in a answer is simplicity. Lagi simple to use lagi better. Look for something that has an easy function like 'dough' function jadi u bole knead and proof dough in a bm. Another easy function to look for is easy function to bake different type of bread in the bm itself thou I seldom bake my bread in the bm. Look for something that can bake a min of 1kg loaf bread.

My Breville bm only cost $90 and its easy for me to use. Ada satu aunty dkt sini bought a George Foreman bm for almost $300 lepas tu so complicated to use....I pun pening bila dia tanya mcm mana nak guna. So, babe....yg mahal tak semestinya best hehehez ;) I was told another gd brand is Tefal & Panasonic. Not sure kalau the breville brand is sold in sg ke tak.

No worries abt sharing...will pass ur xoxox to Jannah, insyaAllah.

Anie said...


Kalau u suka lemon cfm u akan strive to make this bread...hehehez. Tengah2 the bread mcm basah2 and the crust is garing. The cream cheese icing...adoooii meleleh arh air liur. Jadi kalau u nak tau apa perasaan makan ini roti....I suggest u bake it without delay babe :ppp

I dont understand eh dgn malaun2 yg mencuri ni semua eh. I pegi mat salleh punya blog I dont see this kinda issues. Dorang punya photos 100% lebih cantik drpd my 'yek eleh ingat cantik sgt ke gambar dia' Takde watermark, takde title and freedom to copy.....haiiirraannn dgn bangsa2 kita chettttt!!!

Anie said...


Tenkiu June ;) tu arh I dah ckp I jatuh cinta dgn ur OPAB....droollzz sanggup tau I perah otak baca the instructions on how to make this bread hahahaz. Sbb tu utk kesenangan yg lain, I buat lah step by step hehehez.

Jom apa lagi u tunggu2 meh bake this bread again. Diri dkt kitchen counter and pull it one by one and eat it sampai muncceettt :ppp hehehez.

Rima said...

Alamak u also got roti ah.. adehh harus kah ku keluar kan BM ku.. guess what i also use the same brand as urs lah.. hubs bought me one like 10yrs ago.. bertahan sampai lah sekarang.. nak buat yg ini jugak lah.. ceeehhh

Anie said...


Hehehez....this bread dah lama dlm my list baru ler dpt terbuat hari tu. Kalau u suka lemon, u will luv this bread. I luv the cream cheese icing the most....mcm nak jilat2 the top of the bread :ppp

My BM is abt 3yrs old...tapi beli sendiri nak tunggu hb mungkin 10 yrs later baru dpt wahahahaz.

somuffins said...

Waahahahh.. semua orang nak buat roti nih. Kasi terliur kat kita aje.. dahlah kita punya oven koma..

Kalau nak buat juga, haruslahku kukus aje roti itew..errrkk.

Anie said...

Cik Som,

Alaaaaahhaaiii part oven coma ni yg tak best. Encik TB tak bole repair oven ke hehehez ;) Kalau tak bole repair pi ler sayang dia many2 nanti boleh dpt yg baru aaauuwww.....

Roti kukus boleh Cik Som....jadi pau hehehez :ppp