Cinnamon Pull-Apart Bread

Whisk together 2 cups all-purpose flour, sugar, yeast and salt in a large mixing bowl.Set aside.

Add melted margarine to Evaporated milk, water and vanilla extract in a large bowl. Pour the milk mixture into the dry ingredients and mix with spatula.

Add the eggs and stir the mixture until the eggs are incorporated into the batter. Add the remaining 3/4 cup of all-purpose flour and stir with the spatula for about two minutes. The mixture should be sticky.

Place dough in a large greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in warm space and allow to rest until double the size, about one hour.

While the dough rises, mix together the sugar, cinnamon and nutmeg for the filing. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set aside.

Deflate the risen dough and knead about 2 tablespooons of flour into the dough. Cover with a clean kitchen towel and let rest for five minutes.

On a lightly floured surface, use a rolling pin to roll the dough.The dough should be 12-inches wide and about 20-inches long. Use a pastry brush to spread melted margarine across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.

Slice the dough vertically, into 6 equal-sized strips. Stack the strips on top of one another and stack into six equal slices once again. You'll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and place in a warm place for 30-45 minutes or until almost doubled in size.

Place loaf in a preheated oven at 350°F (180°C)and bake for 30 - 35 minutes, until the top is golden brown. Remove from the oven and allow to rest for 20 to 30 minutes before serving.