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About the Recipe: It’s a spongy, slightly sweet bread to use for a wrap sandwich. The crust is golden brown and crunchy crisp, while its slices are angel soft. Food and Wine magazine suggested to slather it with cranberry sauce, dip it in gravy, and use any leftovers for French toast. The bread will amaze you as it appears in its “pre-sliced” style. We thought we would never eat 72 slices of bread but guess what – we did.
Recipe by Madoy Sweitzer Lamme, Food & Wine magazine, November 2019.
Cook’s Note: the original cutting size was 12”x 20”; we changed it to 12”x18” rectangle for easier measuring. For baking, we used an Original Bundt Pan.
A word of caution – use a heavy-duty mixer, as a light one will not be able to mix the bread, and the dough will twirl up like a living tornado. Our preparation time was longer than 30 minutes, and a flat plate helped stabilize the slices in the bread loaf.
Shape the Dough: Working with 1 dough piece at a time, roll into am 12”x18” rectangle on a lightly floured surface. Brush with a scant 1-1/2 Tablespoons melted butter, cut lengthwise into 4 strips, and cut strips crosswise into 6 strips, making 24 rectangles. Stack all 24 dough rectangles. Repeat with remaining 2 dough pieces and remaining melted butter. Arrange stacks in a lightly greased tube or straight side Bundt pan, standing up like little books, allowing small spaces between dough pieces and filling large gaps around pan by moving dough.
Second Rising: Cover pan with lightly greased plastic wrap and let stand in a warm place (80 degrees F), free from drafts until dough just reaches top edges of pan, about 1 hour. Preheat oven to 325 degrees F.
Baking the Bread: Remove plastic wrap and bake in preheated oven until bread is golden brown and puffed, about 35 to 40 minutes. Transfer to a wire rack and let stand in pan about 10 minutes. Carefully remove from pan to a wire rack to cool. To Serve: place on a flat platter; brush with melted butter; sprinkle with flaky sea salt.
Active Prep Time: 30 minutes Total Prep Time 4 hours
Yield: Serves 10
pdf for Copy of Recipe – Pull-Apart Milk Bread Wreath
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