I love it when a recipe comes together out of nowhere. Like this ginger pull-apart bread with lemon glaze. My breakfast options were limited this weekend. I didn’t have milk, so no pancakes or waffles. I ran out of bread, so no bacon and toast with eggs. And no bacon, which left me with eggs that no one wanted to eat. And by no one, I mean Miles, because I don’t eat eggs. I did however have one last loaf of frozen bread dough in the freezer, which was very close to its expiration. I could have made a quick batch of cinnamon rolls, or cinnamon pull-apart bread, but I was getting a little bored with cinnamon. But what about ginger? It was a gamble I was willing to take.
When I rolled out the dough, I was quickly reminded that frozen bread dough, even if you let it get to room temperature, doesn’t roll out as easily as homemade dough. I’m not saying it’s impossible; you just need to work with it a little more. I actually pretended that I was making a pizza, letting the dough rest on top of my fists, and spreading it out that way. It worked, and in about five minutes I had a pretty decent rectangle. I stacked my dough pieces, and realized that it wasn’t going to quite fit the pan. Instead of freaking out, I told myself that everything would be fine once the dough started to rise. And it was. Once the dough doubled in size, it filled the pan beautifully.
Half an hour later, I was drizzling lemon glaze on my pretty, rustic bread; eagerly awaiting it to cool enough to eat. Typically, you take the bread out of the pan before glazing, but I couldn’t wait, and since it was just Miles and I, I thought it would be fun getting a little hands on. I’m so glad I went with the ginger! The flavor was lightly sweet, and refreshing. As you ate towards the bottom of the bread, some of the sugar was more glazed, and tasted like a ginger chew. It was so very yummy. Adding the lemon was also a nice touch. I knew that gingerbread and lemon glaze went together, so why not with ginger pull-apart bread? This put me in such a spring mood, that I may add it into my rotation.
Ginger Pull Apart Bread with Lemon Glaze
for the bread
- ½ cup granulated sugar (, you can add more if you like a sweeter bread)
- 2 teaspoons ground ginger
- Pinch of cinnamon
- 4 tablespoons butter (, melted. Unsalted is fine too)
- 1 loaf of frozen bread dough
For the glaze
- 1 cup confectioners sugar
- 1 ½ tablespoons lemon juice + more if needed
make the bread:
In a small bowl combine sugar, ginger and cinnamon.
On a floured surface, roll out dough into large rectangle approximately 19 x 6. Brush the dough with melted butter. Spread sugar mixture evenly over dough. Using a pizza cutter, cut the dough lengthwise into 3 long strips, and width-wise into squares about 2 to 2 ½ inches wide. Stack dough pieces into about 4 to 5 piles.
In a greased 9×5 loaf pan, place stacked dough piles in to pan. Don’t worry about them fitting perfectly. If any of the sugar mixture falls off, you can sprinkle on top. Cover and place in a warm area to rise until double, about an hour.
Preheat oven to 350˚F. Bake bread for 30-35 minutes until the top of the bread is golden brown. If you want to get really technical, you bake bread until it reaches an internal temperature of 190°. Remove from oven and allow to cool for 10 minutes before removing from pan. Drizzle with lemon glaze before serving.
make the lemon glaze:
Combine lemon juice and sugar in a small bowl until thoroughly combined. Add more juice as needed for desired consistency.