Caramel Upside Down Pull Apart Loaf Recipe

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   1.

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   Thaw bread dough in refrigerator for 12 hrs.

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   2.

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   Combine brown sugar, skim lowfat milk, butter, corn syrup, and ginger; cook till butter melts, stirring frequently.

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   Bring mix to a boil over medium-high heat; cover and cook 1 minute.

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   Remove from heat; stir in coconut and pineapple preserves.

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   Let cold; cover and chill.

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   3.

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   Divide dough into 3 portions; cut each portion into 16 (1-inch) pcs.

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    Arrange 16 pcs of dough in an 8 1/2- x 4 1/2-inch loaf pan coated with cooking spray, and drizzle with 1/3 c. sugar mix.

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    Add in remaining 16 pcs of dough, and set remaining 1/3 c. sugar mix aside.

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    Cover dough, and let rise in a hot place (85 ), free from drafts, 50 min or possibly till doubled in bulk.

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    4.

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    Preheat oven to 375 .

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    5.

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    Uncover dough, and bake at 375 for 20 min or possibly till brown.

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    Let cold 10 min.

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    Place a plate, upside down, on top of pan, and invert bread onto plate.

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    Brush remaining 1/3 c. sugar mix over top and sides of bread.

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    Yield: 12 servings (serving size: 4 pull-apart pcs).

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    VARIATION: Apricot-Chocolate Upside-Down Pull-Apart Loaf: Prepare as directed in Caramel Upside-Down Pull-Apart Loaf, substituting 1/4 c. apricot preserves for pineapple preserves.

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    Omit coconut from sugar mix, and add in 1/4 c. semisweet chocolate chips.

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    Stir mix till chocolate chips heat.

* Per serving · 4 servings · Values may vary.