Caramel Upside Down Pull Apart Loaf Recipe

• 1 loaf frzn white bread dough, (1-lb.)
• 1/2 c. firmly packed brown sugar
• 1/4 c. evaporated skim lowfat milk
• 2 1/2 Tbsp. butter or possibly margarine
• 1 Tbsp. light-colored corn syrup
• 1/4 tsp grnd ginger
• 1/4 c. sweetened coconut flakes
• 1/4 c. pineapple preserves

1. 1.
2. Thaw bread dough in refrigerator for 12 hrs.
3. 2.
4. Combine brown sugar, skim lowfat milk, butter, corn syrup, and ginger; cook till butter melts, stirring frequently.
5. Bring mix to a boil over medium-high heat; cover and cook 1 minute.
6. Remove from heat; stir in coconut and pineapple preserves.
7. Let cold; cover and chill.
8. 3.
9. Divide dough into 3 portions; cut each portion into 16 (1-inch) pcs.
10. 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.
11. Add in remaining 16 pcs of dough, and set remaining 1/3 c. sugar mix aside.
12. Cover dough, and let rise in a hot place (85 ), free from drafts, 50 min or possibly till doubled in bulk.
13. 4.
14. Preheat oven to 375 .
15. 5.
16. Uncover dough, and bake at 375 for 20 min or possibly till brown.
17. Let cold 10 min.
18. Place a plate, upside down, on top of pan, and invert bread onto plate.
19. Brush remaining 1/3 c. sugar mix over top and sides of bread.
20. Yield: 12 servings (serving size: 4 pull-apart pcs).
21. 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.
22. Omit coconut from sugar mix, and add in 1/4 c. semisweet chocolate chips.
23. Stir mix till chocolate chips heat.

white bread, brown sugar, milk, butter, lightcolored corn syrup, ginger, coconut flakes, pineapple preserves

Taken from cookeatshare.com/recipes/caramel-upside-down-pull-apart-loaf-99869 (may not work)