A couple of weeks ago I tried out some Garlic n Thyme Pull Apart Bread-recipe from an interesting recipe website called Pepper Bowl.
The original Garlic n Thyme Pull Apart Bread
It turned out very delicious and a couple of days ago I decided to use this recipe as inspiration for bread filled with apeka.
The whole thing started with some minor kitchen disaster though… I left the yeast alone with itself for a little too long and it turned into some foamy blob, trying to take over my kitchen.
The Yeast Blob.
Surprisingly this was in no way detrimental to the outcome of the bread – on the contrary: I would definitely put this bread on the top ten list of the most delicious things I ever ate.
Looks yummy, tastes yummy.
This bread was delicious beyond imagination. We ate the whole bread at once, and if it had been twice as big, we’d still have eaten it at once (and if I’d had the chance, I’d have eaten it all alone:)).
Fluffy, creamy, spicy, soft and so delicious…
Ok, so here we go:
- 400g flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 teaspoons dry yeast
- ca 250ml lukewarm water
- 3 tablespoons olive oil
- 2 teaspoons thyme
- 6 garlic cloves (minced)
- 200g apeka
- put yeast, sugar and 50ml warm water in a *large bowl*, stir and let rest for 20 minutes (alternatively put everything in a *small cup* and scratch yeasty foam from kitchen counter after 20 minutes)
- add flour, salt and the rest of the water and knead either with your hands or with a dough hook for several minutes (add more flour/water if the dough is too dry or moist)
- briefly heat your oven at minimum temperature, then turn if off again (mine is 50°C – the oven shouldn’t be turned on long enough to reach 50°C, it’s only supposed to be cosy warm for the dough)
- put the bowl in the warm (not hot!!) oven for 60-90 minutes
- slowly heat olive oil in a pan and add thyme and garlic
Garlic and thyme in olive oil.
- roast for a couple of minutes at low temperature, stir occasionally
- remove pan and let oil-garlic-thyme-mixture cool off
- remove dough from oven and knead again for some minutes
- grease a casserole or baking tray
- also brush your working surface with oil
- take a chunk of dough with slightly oily hands, pull it long and flatten it (I used a rolling pin)
Two types of apeka, thyme-garlic-olive-oil and dough.
- put chunks of apeka on the top half of the dough (I guess you could also shape lots of little dumplings, but this method is less work). I used two different kindes of apeka: both use agar agar for the jelly texture, the light one contains coconut milk and glutinous rice flour and is rather solid, the dark one contains soy cream and corn starch and is of creamy consistency.
Folded up and brushed with oil.
- Fold the dough to cover the apeka and press the edges together, brush with garlic-thyme-olive-oil-mixture.
- Fold and brush the dough chunk until it fits your casserole or baking tray.
- Repeat with the rest of the dough until all of it is used up.
- Brush top with garlic-thyme-olive-oil-mixture.
Somewhat messy… – I didn’t really follow some master plan here, as you can see.
- Briefly heat your oven again at minimum temperature, so that it’s cosy warm again, then turn it off.
- Put the dough in the warm (not hot!) oven and let rest for another 30 minutes.
After the second rise – fluffy!
- Now preheat the oven to 180°C/360°F while the bread is waiting outside. This should take another 10-15 minutes
- Then put the bread in the oven and bake for ca. 20 minutes, until the crust turns golden.
- You can do the toothpick test to make sure the bread is done – if it gets to dark, but still isn’t done, put tin foil on top and bake a little longer.
That’s what it’s supposed to look like!
- You can brush the top with some more oil of you like.
- Tastes best served hot!
This tray was eaten empty by two persons within minutes.
While the preparation of this bread does take some time and effort, it is definitely worth it.This bread had ca 2020kcals (but it was worth every single one!).