Cinnamon bread peeled (pull apart bread)

Procedure

Cinnamon bread peeled (pull apart bread)

Put in the bowl of the mixer all the ingredients for the bread, except butter and salt. Knead with the K hook to obtain a homogeneous mixture, then add the butter and, Once the butter has been incorporated into the dough, the salt dissolved in 1 teaspoon cold water. Remove the dough and knead dall'impastatrice, by hand, until the dough smooth and shiny. Put the dough in a slightly greased container of oil and cover with plastic wrap.

At this point you can choose whether to let the dough mature in the refrigerator overnight or whether to immediately move on to the leavening phase. In any case, for leavening the dough must rest, always in the bowl and covered, at room temperature until it doubles in volume.

When the dough has doubled, spill it on the countertop, spread it out first with your fingertips and then with a rolling pin giving it the shape of a rectangle 50 cm long and often half a centimeter. Cut it into strips about 8 cm of side.

Melt the butter in a double boiler, Add the brown sugar and cinnamon powder, mixing everything until an emulsion. Brush with this compound strips of dough, taking care to distribute the melted butter with sugar and cinnamon evenly over the entire surface of the strips. Overlap the strips one on top, then cut into slices.

Grease and flour a bread mold in a box of standard size and insert the squares of dough vertically until the entire mold is filled. Cover with plastic wrap for food and make the dough to rise at room temperature until the volume doubling. When the dough has doubled (don't worry if it escapes from the mold, that's the beauty of this bread), Preheat the oven to 180 degrees and bake for 40 minutes, static. When the bread is ready, puffy and browned, spill it on a wire rack and cool completely. Keeps well for 3-4 days wrapped in plastic wrap: It's perfect for breakfast, perhaps with the addition of a little 'honey, jam or chocolate cream. Bon appétit!