Apeka-filled Garlic & Thyme Bread

A couple of weeks ago I tried out some Garlic n Thyme Pull Apart Bread-recipe from an interesting recipe website called Pepper Bowl.

Garlic-Thyme-Pull-Apart-BreadThe 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.

Yeast ExplosionThe 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.

ka-Filled-Pull-Apart-Bread

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:)).

ka-Filled-Pull-Apart-BreadFluffy, creamy, spicy, soft and so delicious…

Ok, so here we go:

Ingredients:

  • 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

Cooking

  • 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

ka-Filled-Pull-Apart-BreadGarlic 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)

ka-Filled-Pull-Apart-Bread 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.

ka-Filled-Pull-Apart-BreadFolded up and brushed with oil.

  • Fold the dough to cover the apeka and press the edges together, brush with garlic-thyme-olive-oil-mixture.

ka-Filled-Pull-Apart-Bread

Tightly packed.

  • 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.

ka-Filled-Pull-Apart-BreadSomewhat 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.

ka-Filled-Pull-Apart-BreadAfter 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.

ka-Filled-Pull-Apart-Bread

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!

ka-Filled-Pull-Apart-Bread    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!).

ka-Filled-Pull-Apart-Bread Yummy!

More kitchen disasters… and lots of cookies

I really thought that by now, after breaking the glass ceramic cooktop, overheating the electric grain mill and breaking the dough hook of my mixer – and oh, just 2 days ago my electric toothbrush kicked the bucket -, there was hardly anything left that could go bust.

Turns out I was wrong.

Saturday afternoon the fridge decided to cross the rainbow bridge.

Though I have to admit that considering its 20 years of age this came somewhat surprising, but not completely unexpected.

And while I had only little problems adjusting to a life without a stove, living without a fridge is impossible. How to keep my soy milk fresh, my celery and my frozen veggies?

Given the quirky design of my windows, I haven’t even got outside window ledges to put stuff without fearing to slay some unsuspecting pedestrian.

However, the new one is ordered and should hopefully be delivered within this week, so until then I will try my best to live fridgeless like our ancestors did in their caves.

But first, back to Saturday, when the fridge broke. What to to with almost 2 kilos of margarine, a quarter kilo of olives, lots of tomato sauce, another 2 kilos of frozen veggies, chanterelles, and all those other things that were about to decay?

Of course we tried to eat and use up as much as possible, which means I made a very weird bake consisting of lots of tomato sauce with green pepper and garlic paste, potatos, veggies and chanterelles, also a pizza with tomato sauce, a lot of veggies, even more olives and freshly made apeka on top to get rid of the coconut butter and, finally, to get rid of all those margarine, I made cookies. And more cookies. And much more cookies. Which wouldn’t have been so bad hadn’t I made lots and lots of cookies just a couple of days earlier.

At least the pizza tasted really great.

Now my apartment looks and smells like a bakery, cookies are sitting everywhere, waving and wanting to be eaten. All I’m craving for is some celery-apple salad, but damn, those cookies should be eaten up first.

Vanilla almond crescents…. I think I made 4 sheets of those.

A simple, boring cookie dough which I dyed with turmeric (made 3 sheets of those).

Cocoa cookies, covered with coffee glaze.

Some finished crescents and some unfinished punch hearts and cocoa diamonds.

Glazing of the punch hearts.

Finished cocoa diamonds with chocolate hazelnut filling and chocolate sprinkle icing.

Apricot and blackberry jam filled tumeric cookies with chocolate drizzle.

Chocolate dipped hazelnut crescents (made 2 sheets of those).

Overview: vanilla and hazelnut crescents, unfinished tumeric cookies, coffee and chocolate diamonds and some of the others…

Overview of the cookies I made *before* the fridge broke: glazed lemon stars, filled lemon cookies, lemon crescents, jam hearts and gingerbread.

Eventually I will post some of the recipes, but first I will pause a couple of days from this cookie marathon and merely wait for my new fridge and cooktop to arrive.

Rosemary Bread Wreath

Apparently I’m craving carbs at the moment, so yesterday I decided to try out another bread recipe – and this time it’s something really unhealthy.

Regarding kitchen matters I don’t seem to have the right touch at the moment though. A couple of weeks ago I broke my ceramic glass cooktop (and I still haven’t found a fitting substitute yet), next I overheated the electric grain mill, which didn’t only kill the mill, but also caused a short-circuit, and yesterday, while kneading the dough, one of the dough hooks broke. When did something like that ever happen?

The good thing about it though is, that kneading the dough manually made the bread turn out really soft and delicious.

Also, I didn’t want to go for the usual loaf, so I formed a kind of wreath, which also turned out to have been the right decision, this way there was much more soft, yummy crust.

Ingredients:

  • 500g white flour
  • 7g dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ca. 300ml lukewarm water
  • 25g olive oil
  • 2 tablespoons rosemary

Preparations:

  • cut/chip/pound rosemary

Cooking:

  • heat oil in a pan and roast rosemary for a couple of minutes (or, if you don’t have a working stove, just put oil and rosemary in a mug and heat carefully in the microwave oven)
  • strain oil through a fine mesh sieve
  • mix flour, salt, sugar and yeast
  • add oil (it shouldn’t be too hot anymore) and water
  • knead until you have a smooth dough
  • let dough rest in a warm place for an hour
  • add rosemary and knead dough thoroughly again
  • put dough on a baking sheet or on a greased tray and form a wreath
  • let rest for another 20 minutes
  • preheat oven to 180°C/350°F
  • brush bread wreath with olive oil and put it in the oven
  • bake for ca. 20 minutes, until top turns slightly brown

  • if you like, brush again with olive oil when bread is done
  • tastes best when eaten warm

The downside of this recipe: the bread contains ca. 2000 (mostly empty) kcals, which means almost 270 kcals per 100g (it’s definitely worth it though!).

Crash

Two days ago, while preparing fruity, fluffy semolina cream, I accidentally destroyed my ceramic glass cooktop, which means, that I will have to pause posting recipes, that need a cooktop for preparation.

At least I still got an oven, a microwave (including a griller) and a ricecooker, that has already been misused for many other foods.

😦