Frequently, I take pictures as I finish baking, just to make sure I capture the thing before my family tears into it.
This one of my Cinnamon Pecan Pull Apart Gluten-Free Bread went out on my Instagram feed, resulting in pleas for the recipe.
Istagram is a service that allows you to post pictures from your Iphone or Ipad directly to Flickr, Facebook, Twitter, Tumblr and email. I use it to get my quick photos to Flickr for storage. Then I can come back to write later. If you want to follow my stream, I’m listed under GFDoctor.
Glad I took the picture when I did, this bread didn’t last too long.
It isn’t that hard to make. I just beat up the soft bread dough, scoop up balls of the dough with a tiny ice cream scoop like this one,
roll each ball in a mixture of cinnamon, sugar and nuts then layer in a bundt pan and dot with butter.
As Katie put it, “it’s a Cinnamon roll without the work”.
- 300 grams whole grain flour mix (1¾ cup + 1 tablespoon)
- 100 grams white flour mix (3/4 cup -1 teaspoon)
- 15 grams psyllium powder (1 tablespoon + 1 teaspoon)
- 50 grams melted butter (1/2 stick – 1 teaspoon)
- 400 grams milk (1½ cups + 1 tablespoon + 1 teaspoon)
- 10 grams yeast (one packet)
- 6 grams salt (1/2 teaspoon)
- 30 grams brown sugar (3 tablespoons)
- 2 grams cinnamon (1/2 teaspoon)
- 30 grams vanilla extract (1 tablespoon +2 teaspoons)
- 5 grams cinnamon (1 teaspoon)
- 120 grams brown sugar (3/4 cup)
- 200 grams pecans- finely chopped (1½ cups)
- 50 grams butter – melted plus more butter to grease the pan (1/2 stick)
- Grease a bundt pan with butter, making sure to get the upright in the center and all detailed areas.
- Beat together all bread ingredients till well blended about 2 minutes.
- Using cool milk plus melted butter that is not cooled will bring the temperature to the right place to allow the bread to rise.
- Scoop the dough with a small scoop or two tablespoons.
- Drop each scoop into the nut topping and roll to coat.
- Place into prepared bundt pan, staggering the balls to create places of overlap..
- drizzle with butter.
- repeat with dough till the pan is filled and the dough is all used up.
- Cover the pan with plastic or waxed paper.
- Allow to rise till doubled in size, about 1 hour.
- Preheat oven to 350
- Bake for 50 minute or till an instant read thermometer reads 190 degrees when inserted
As you can see by the fussy measurements, I bake by weight.
Take the plunge, buy a scale.
Just the lack of measuring cups to wash will make up for the cost quickly.
And the time you save!