Cranberry-Almond Pull-Apart Bread
2 cups all-purpose flour
2 teaspoons active dry yeast
1/4 cup sugar
1/2 teaspoon salt
1/2 cup warm milk
1/4 cup unsalted butter, melted
1 large egg
1/2 cup dried cranberries
1/4 cup sliced almonds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons honey (for glaze)
1 tablespoon water (for glaze)
Directions:
Activate Yeast: In a large bowl, combine warm milk, sugar, and yeast. Let rest 5–10 minutes until foamy.
Prepare Dough: Add melted butter, egg, flour, salt, cinnamon, and nutmeg. Mix to form dough. Knead on a floured surface 5–7 minutes until smooth and elastic.
First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, until doubled.
Roll Dough: Punch down dough and roll into a 1/2-inch thick rectangle. Sprinkle cranberries and almonds evenly on top.
Shape Bread: Cut into strips, stack them, and slice the stack into squares. Layer the squares in a greased loaf pan.
Second Rise: Cover and let rise 30 minutes.
Bake: Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden brown.
Prepare Glaze: In a small saucepan, combine honey and water over low heat until smooth and warm.
Glaze and Serve: Drizzle warm honey over the baked bread. Let cool slightly before serving.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Per Serving: 250 kcal
