I took people’s advice from my last post about my cooking dry spell and starting reading more cookbooks and browsing Pinterest. Pull-apart bread has been all over Pinterest for a while, but recently I started seeing it in a loaf form! I love the way the loaf looks- pieces of caramelly-sugar coated slices of bread drizzled with the perfect amount of icing- heavenly! I was enticed enough to try it out!
Almost every recipe I found used pre-made frozen biscuit dough, but I don’t think it would have given me the texture I was looking for. I wanted a pull apart bread they literally melted in your mouth where the bread was fluffy, light and delicious!
The only bread that came to my mind was Hokkaido milk bread, which I made a few months ago and it was by far the airiest and softest bread I had ever made! Hokkaido milk bread is made with tanzhong, which is a milk and flour roux. The warm tanzhong allows the flour particles to absorb more water, which makes more steam, which leads to extra fluffy bread!
I threw in extra ripe peaches and some lemon zest in between the layers for a summery touch. The butter and brown sugar melted into this delicious sticky caramel at the bottom of the pan. If you want to add a touch more sweetness, feel free to also top it with some vanilla icing, but I thought it was perfect without it.
Using the Hokkaido milk bread recipe as the base of this pull-apart bread made all the difference in the texture. Each piece of bread just melts in your mouth! Absolutely try this recipe. It seems a little daunting, but definitely worth it!