Pull-Apart Bread Recipe:

Layer after layer of soft sweet bread, filled with flavorful almonds and melty chocolate waiting to be pulled

Perfect for coffee or tea time

Make it a breakfast to remember with this soft and buttery, made-from-scratch sweet pull-apart bread loaf, exploding with dark chocolate pieces and almond slices and paste.

With this pull-apart bread, you will get layer after layer of sweet and soft bread, perfectly covered with chocolate and almonds.

There's nothing like peeling off the first slice (the next, and the next after that!) when this sweet bread is still warm from the oven, and the chocolate is still hot and melted.

Perfect sweet bread to dunk in a hot cappuccino, if you ask me!

This recipe is not too hard to make if you own a stand mixer. This is the mixer I have and love!

All you have to do to make the dough is add the dough ingredients in the big bowl of a stand mixer, with the exception of salt and butter which are added at the end. Watch and let the mixer dough hook do all the work.

Mix in the butter and salt, and keep mixing for several minutes until you end up with a smooth and elastic dough that easily peels off the sides of the bowl.

Notes when making the dough:

I'm using warm milk (not cold from the refrigerator) which will help activate the yeast. Be careful not to use hot milk, because a too high temperature will kill the yeast and the dough will not rise.

You can also proof the yeast by mixing it with half a cup of lukewarm milk, mix, and let it sit for about 5 minutes until foamy.

Make sure to give enough time for the dough to rise, cover with plastic wrap, in a warm place, draft-free place. I waited at least three hours at room temperature for the first time (but my kitchen was colder than usual). After rolling, brushing with butter, and folding, I waited one more hour.

To make the pull-apart layers:

When the dough is nice and soft, roll it out into a rectangle ona lightly floured surface.

Spread with the almond paste and chopped chocolate. With a sharp knife or pizza cutter, cut in rectangles that you will stack, one on top of the other, a few at a time. Place vertically inside the loaf pan.

You can adjust the dimensions based on the size of your loaf pan. The idea is to cut so the slices will fit standing inside your loaf pan.

My pan is a 9 by 4 inches.

I rolled out my dough into a rectangle about 7 x 18 inches. I cut it in half lengthwise and then in rectangles about 2.5 inches high.

I ended up with about 14 rectangles, each about 3.5 x 2.5 inches.

NOTE: When you get to the last rectangle, make sure the side with the almond/chocolate filling faces the inside of the loaf bread (away from the pan). So that no chocolate will stick to the pan.