Imagine sinking your teeth into a warm, pillowy bread that literally falls apart in the most delightful way possible! This Barley Malt Pull Apart Loaf isn't just a recipe—it's an experience that will transform your baking game forever. With its golden-brown exterior, soft interior, and a hint of sweet, complex barley malt flavor, this bread will have your family and friends begging for more. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to deliver bakery-quality results right in your own home.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 Loaf
Ingredients
- 3 cups bread flour
- 1/4 cup barley malt syrup
- 1 tsp salt
- 1 tbsp instant yeast
- 1 cup warm water
Instructions
- In a large mixing bowl, combine 3 cups of bread flour and 1 teaspoon of salt. Mix well to ensure that the salt is evenly distributed throughout the flour.
- In a separate bowl, mix 1/4 cup of barley malt syrup with 1 cup of warm water (between 100°F to 110°F). Stir until the barley malt syrup is fully dissolved in the water.
- Sprinkle 1 tablespoon of instant yeast over the warm water and barley malt mixture. Allow it to sit for about 5 minutes until the yeast becomes frothy, indicating that it is active.
- Make a well in the center of the flour mixture and pour in the yeast mixture. Stir with a wooden spoon or spatula until the dough begins to come together.
- Once the dough has formed, transfer it to a lightly floured surface. Knead the dough for about 8-10 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a lightly greased bowl, turning it to coat the surface with oil. Cover the bowl with a damp cloth or plastic wrap.
- Let the dough rise in a warm, draft-free area for about 30 minutes, or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Transfer it back to the floured surface and divide the dough into 8 equal pieces.
- Shape each piece into a small ball. Arrange the balls in a greased loaf pan, placing them close together but not touching.
- Cover the loaf pan with a damp cloth or plastic wrap and let the dough rise again for about 15-20 minutes, until the balls have puffed up and are touching each other.
- Preheat your oven to 375°F (190°C) while the dough is rising.
- Once the dough has risen, place the loaf pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove the loaf from the oven and allow it to cool in the pan for about 5 minutes. Then, transfer the loaf to a wire rack to cool completely before serving.
- Enjoy your freshly baked Barley Malt Pull Apart Loaf warm or at room temperature, perfect for sharing or as a side with your favorite meal!
Tips
- Temperature is key! Ensure your water is between 100°F-110°F to activate the yeast perfectly without killing it.
- Don't rush the rising process. Letting the dough rise in a warm, draft-free area allows for maximum flavor development and perfect texture.
- When kneading, aim for a smooth, elastic dough. If it's too sticky, add flour gradually—a little goes a long way.
- For an extra golden crust, you can brush the top of the loaf with an egg wash before baking.
- Allow the bread to cool completely before cutting to maintain its structure and prevent gumminess.
- Store your pull apart loaf in an airtight container to keep it fresh, and reheat slightly before serving for that just-baked taste and texture.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 95g
Protein: 12g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
