Caramel Upside Down Pull Apart Loaf

Directions

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