Source  Barbara Bakes

Recipe Added:  1/5/2015

In a stand mixer, with paddle attachment, combine 2 cups flour, sugar, yeast, and salt. In saucepan, heat milk and butter until warm (120° - 130°F). Add liquids to flour. Add vanilla. Blend on low until moistened. Beat in eggs one at a time. Beat 3 minutes at medium speed. Switch to dough hook and mix in remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead dough 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place about 15 minutes.

While dough is resting, make Lemon Sugar Filling. Mix sugar and lemon zest. Preheat oven to 350º F. Grease a 9x5" loaf pan, and line with parchment or foil, leaving an overhang on long sides; butter paper. Punch down dough. On a floured surface, roll dough into a 20" x 12" rectangle. Spread butter evenly over dough with a spatula or pastry brush. Cut dough in to five strips, about 12" by 4" with a pizza cutter. Sprinkle 1 1/2 Tbsp of lemon sugar over first buttered rectangle. Top with a second rectangle, sprinkling with 1 1/2 Tbsp lemon sugar also. Continue to top with rectangles and sprinkle, so there is a stack of five 12" by 4" rectangles, buttered and topped with lemon sugar.

Cut stack into 6 4"x2"rectangles. Carefully transfer rectangles into loaf pan, cut edges facing up, side by side. Loosely cover pan with plastic wrap and let rise in a warm place until double, 30-50 minutes. Bake 30-35 minutes until golden brown. Cover top with foil if browning too quickly. Transfer to a wire rack and cool in pan 10-15 minutes.

Lemon Icing Whisk together powdered sugar and lemon juice until smooth. Remove loaf from pan. Flip over onto a cooling rack, remove parchment paper, then flip onto another rack so that it’s right side up. Drizzle icing over bread. Serve warm or at room temperature.

1. http://www.barbarabakes.com/2012/10/lemon-pull-apart-bread-a-giveaway/