Easy, Buttery Pull-Apart Bread

 

This Pull-apart Bread is so delicious!  Light, Fluffy, Buttery and totally easy to make.  A winner every which-way!!  Whenever I make it, my boys cheer and it has even been requested as part of a birthday dinner or two around here.  Yes, it is that good, and totally worth the little bit of effort there is to make it.

I will get right to the recipe on this one, but scroll past it for a simple tutorial that will demonstrate how super easy this bread really is to make.

Now, for the tutorial...

Make your dough as instructed and let rise.

On an oiled countertop, pat the dough into a roughly 10x12 rectangle.

Cut the dough into 24 squares.  I use a pizza cutter to do this.  As you can see, it is ok if they are not all the same size.  Some of mine were downright tiny while others were large.  It doesn't matter, it will still work our beautifully.

Put 4 Tbsps. melted butter into the bottom of your bundt pan.

Dipping the squares in the butter as you go, line up the squares so they rest on each other, and stand upright (well, not quite upright, but you can see what I mean here).  You can move the pieces around or fit them in where you can to get all 24 squares of dough into the pan.

Cover and let rise until doubled (about 1 hour).

Bake for 10 minutes at 375.  Then pull the bread out and pour the remaining 4 Tbsps butter evenly over the top.  Be careful the butter will bubble and steam.  Then return the bread to the oven for another 10 to 15 minutes until browned and done.

I find that sometimes my bread gets a little too brown for my liking, so I usually cover it lightly with foil for the first ten minutes of baking.  Then I remove the foil when I pour the butter over the top and return it to the oven to bake the last 10-15 minutes without the foil.

Remove the bread from the oven and let it rest for about 5 minutes  before inverting it onto a serving plate.  

Enjoy this buttery pull-apart bread warm, or at room temperature.  It is delicious either way.