Maple Pull-Apart Bread

Preparation

• • In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the eggs and milk. Mix on medium speed for 1 minute.
  • Gradually add 6 tbsp (85 g) of the butter to the dough. Increase the speed and knead the dough for 5 minutes or until smooth and sticky.
  • Place the dough in a clean, lightly oiled bowl, turning to coat with the oil. Cover the bowl with a damp dishcloth and let rise in a warm, humid spot for 1 hour 30 minutes or until doubled in volume.
  • Butter a 9 x 5-inch (23 x 13 cm) loaf pan. Line with a strip of parchment paper, letting it hang over two sides.
  • On a generously floured work surface, gently roll out the dough with your fingers or a rolling pin into an 18 x 16-inch (46 x 40 cm) rectangle. Using a pastry brush, cover the dough with the remaining melted butter. Sprinkle with the maple sugar. Cut the dough into 24 rectangles each 4 x 3 inches (10 x 7.5 cm).
  • Stack six rectangles of dough at a time and place upright in the loaf pan, letting them drop naturally so they are slightly uneven. Repeat with the remaining rectangles. Cover with a damp dishcloth and let rise in a warm, humid spot for 1 hour
  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • Remove the dishcloth. Place the loaf pan on a baking sheet. Bake for 30 minutes or until the bread is nicely browned. Let cool for 5 minutes before unmoulding. Remove the parchment paper and place the bread on a serving dish. Drizzle with the maple butter. Let cool for 15 minutes. Serve warm or cold, preferably the same day.