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- Lemon-scented pull-apart loaf
Lemon-scented pull-apart loaf
This morning my sister Rebe and I made this loaf instead of getting out of the house and going to a “real” bakery. And I will say I never thought homemade bread could make me feel so happy/jolly. As we sat at the table, pulling apart piece after piece of yum, we concluded that we couldn’t have gotten a better breakfast at a bakery. “We’re going to Broma Bakery today,” said Rebe. I mean, the bread in itself is out-of-this-world-good. It’s light and airy and has a lemon-y tang. Then the lemon cream cheese icing builds on the tang, and also balances the doughiness of the bread, making it moist and sweet. And who can resist ripping apart a perfect square of sweet bread? It’s like a gimmick to eat more. Rebe and I certainly couldn’t stop ourselves.
For the dough:
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup whole milk
4 tablespoons unsalted butter
1/4 cup water
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature
For the filling:
2 ounces unsalted butter, melted
For the icing:
3 ounces cream cheese, softened
1 tablespoon whole milk
1 tablespoon fresh lemon juice
“Once the dry ingredients are moistened . . .” What are they to be moistened with? It appears all liquids are utilized in the milk mixture. Thanks for any clarification you can offer. 🙂
Oops, must be a typo. Thanks!
Just made this and it turned out perfectly! Elegant and addictive. (i haven’t done a lot of breads, but your recipe was really easy to follow)
The vanilla and water goes in with the milk and butter once the milk is lukewarm! Sorry for the confusion!