bread from heaven, little kid

ben loves this song, so do i, and i think a few others out there might enjoy :)

as the day of many thanks draws near, i have transitioned into full on "martha mode". with it comes full days of baking- flour flying and rolling pins rolling like mad. this bad boy--

has been the best birthday present...ever. 

in the swirl of pies and breads galore, i found this particular bread worth the while:

picture from the recipe source...

this is how mine turned out....

Cinnamon-Raisin Pull-apart Bread

Adapted from Kohler Created

Ingredients

For the dough:

3/4 c. non-dairy milk

1 packet active yeast

3 c. white bread flour

1 tbsp. baking powder

1/4 c. raw sugar

2 tsp. cinnamon

1/4 tsp. salt

5 tbsp. fresh unsweetened applesauce

For the Filling:

1 tbsp. fresh unsweetened applesauce

4 tbsp brown sugar

1 1/2tbsp cinnamon

1/2 cup raisins

In a small saucepan, gently warm 3/4 cup non-dairy milk and sprinkle yeast in letting it dissolve. This takes about five minutes.

In a large mixing bowl, combine 2 cups of flour, 1/4 cup sugar, baking powder, cinnamon and 1/4 salt. Add 5 tbsp applesauce and yeast mixture and stir to combine. Add in another 1/2 cup flour, stirring to combine with a spatula. Continue mixing until you have a sticky dough ball. It will take a while to all come together, but it will.

Place the dough in large, oiled bowl and cover with plastic wrap and a kitchen towel. Place in a warm area and allow it to rest until doubled in size, or about 1 hour.

While the dough rises you can whisk together the brown sugar, cinnamon and applesauce for the filling. I found this filling very thick, and not very good for spreading, so I added a bit more applesauce, but this is probably where I would add pumpkin instead of applesauce, and maybe more than a tablespoon. Maybe a 1/4 c.(?)

Grease and flour a 9×5×3-inch loaf pan. Set both aside.

Sprinkle remaining flour on a flat surface and knead dough, kneading in most of the flour. Using a floured rolling pin, roll dough into a large thin rectangle, about 12-inches tall and 20-inches long, or roughly as large as you can make it, depending on the size of your petite kitchen.

Using your fingers, or ideally, a pastry brush, spread the filling across all the dough. Sprinkle with additional brown sugar if desired. Sprinkle raisins evenly across the dough and eat a lot of them.

Slice the dough vertically into strips and stack strips on top of one another and slice into strips again. Be sure they will fit into your baking pan. Layer into your greased pan and cover with a kitchen towel and allow to rise for 30-45 additional minutes. (don’t forget this part… idiot)

Preheat to 350 degrees F and put the baking rack in the center of the oven. Bake for 30 to 45 minutes until tips are deeply golden brown. Mine was a bit doughy in the center, so be sure the tips are quite dark which will ensure that it had been in for long enough.

Allow to cool for up to 30 minutes before removing from pan and onto a clean surface or serving dish. Serves 2 greedy people. just yank it in half.

mmm…

i also wanted to put a pic of this cute kid up for yall to devour

preshy pooch.

and this one of my sis and Heiser on the way to Mares