English Muffins

English Muffins

von | Sep. 16, 2024 | 60 TO 120 MINUTES, ALL YEAR, BREAD, BREAKFAST, BRUNCH, DOUGH, EASY, ENGLISH, FLUFFY, UP TO 500, VEGETARIAN

English Muffins

English Muffins

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September 16, 2024 by Kimberly

Soft, fluffy, and perfectly golden – these warm homemade breakfast bites are pure comfort. Ideal for lazy mornings or a cozy brunch, they’ll instantly make you feel like a pro in the kitchen.

1 HOUR
50 MINUTES

EASY

VEGETARIAN

ENGLISH

212 PER MUFFIN

FLUFFY

BRUNCH

BREAKFAST

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

There’s nothing like the feeling of biting into a soft, warm, homemade breakfast muffin, fresh from the pan. They’re golden, fluffy, and absolutely perfect for cozy mornings or a weekend brunch. Whether you’re topping them with butter, jam, or using them as the base for a breakfast sandwich, these little bites of comfort will brighten up any meal. Plus, making them from scratch is way easier than you might think – and the result? Total kitchen hero vibes.

How to serve
You can slice them open and spread them with butter or a dollop of your favorite jam. Or, level up your brunch game by turning them into breakfast sandwiches. Load them up with eggs, cheese, bacon, or avocado. Whether it’s a simple snack or a fully loaded breakfast, these muffins are ready for anything!

How to store
To keep them fresh, store your muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, just pop them in the freezer!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

English Muffins
English Muffins
English Muffins
„Let’s make a piece of happiness“
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English Muffins

English Muffins

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  • Author: Kimberly
  • Total Time: 1 hr + 50 min
  • Yield: 12 1x
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Description

Recommended Equipment

  • large bowl
  • spatula
  • plastic wrap
  • round cookie cutter
  • parchment paper
  • large pan

Ingredients

Units Scale
  • 7 grams drive-active yeast
  • 25 grams white sugar
  • 200 milliliters full-fat cow milk
  • 100 milliliters water
  • 1 egg
  • 40 grams butter
  • 1.5 tsp salt
  • 550 grams bread flour (in Germany Type 550)
  • semolina

Instructions

  1. Stir together the yeast, warm milk, warm water, and sugar in a large bowl and let it sit for 10 minutes. The milk and water should be between 32°-36°C / 90°-97°F.
  2. Add the egg to the melted butter, mix well, and pour it into the bowl with the yeast mixture. Then add the flour and salt, and mix everything with a spatula until the dough is smooth and sticky. Keep kneading by hand until the dough no longer sticks to your fingers. This should take about 10 minutes. Put the dough back in the bowl and cover it with plastic wrap. Let it rest for about 45 minutes.
  3. Sprinkle some semolina on your work surface, place the dough on it, and flatten it to about 2-3 cm thick. Sprinkle a bit of semolina on top of the dough as well. Use a round cutter to cut out circles, place them on parchment paper, and cover them with a damp cloth to rest for 15 minutes.
  4. Heat a pan and once it’s warm (you should feel the heat when your hand is close to it), place the dough circles in the pan. Cook them on low heat for 5-7 minutes on each side until they are crispy and golden brown on the outside, and soft and fluffy on the inside. Keep the finished English muffins warm in a bread basket with a towel, and enjoy! 🙂
  • Passive Time: 70 min
  • Cook Time: 40 min

Turkish Flatbread (Bazlama)

Turkish Flatbread (Bazlama)

von | Aug. 20, 2024 | 60 TO 120 MINUTES, ALL YEAR, BREAD, BUTTERY, DOUGH, EASY, EVERYDAY, TURKISH, UP TO 500, VEGETARIAN

Flatbread serving ideas

Turkish Flatbread (Bazlama)

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August 20, 2024 by Kimberly

Imagine the warmth of freshly made Turkish flatbread, delightfully fluffy and perfect for any meal. This cozy, homemade treat brings a touch of comfort and joy to your table.

90 MINUTES

EASY

VEGETARIAN

TURKISH

254 PER PORTION

BUTTERY

EVERYDAY

BREAD

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re craving something warm, fluffy, and straight out of your cozy food dreams, you’re in for a treat. This traditional Turkish flatbread, known as Bazlama, is super easy to whip up and is perfect for any meal. Imagine the delight of pulling apart a piece of this soft, pillowy bread, fresh from the pan. This recipe will become your go-to favorite. Let’s dive into the comforting world of Turkish cuisine with this delightful bread.

How to serve
Pair it with a spread of hummus, baba ganoush, or tzatziki. It’s also fantastic as a side with soups, stews, or your favorite salads. For a quick and satisfying snack, enjoy it warm with a generous pat of butter or your preferred cheese. I like to serve it with this Spicy Turkish Vegetable Spread (Ezme) and Mint Yogurt & Cucumber Dill Salad (Cacik inspired) as a Meze variation.

How to store
Simply let it cool completely, then wrap it tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for up to two days. For longer storage, pop it in the freezer for up to a month. When you’re ready to enjoy it again, just reheat it in a warm oven or toaster, and it’ll be as good as new.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Flatbread serving ideas
Flatbread serving ideas
„Let’s make a piece of happiness“
Print
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Flatbread serving ideas

Turkish Flatbread (Bazlama)

  • Author: Kimberly
  • Total Time: 90 min
  • Yield: 4-8 1x
Print Recipe

Description

Recommended Equipment

  • measuring cup
  • large bowl
  • plastic wrap
  • pan
  • rolling pin
  • small bowl
  • kitchen brush
  • sharp knife
  • cutting board

Ingredients

Units Scale

DOUGH

  • 250 grams all-purpose flour
  • 80 milliliters warm water
  • 80 milliliters warm full-fat milk
  • 3/4 tsp active dry yeast
  • 1/2 tbsp white sugar
  • 1/2 tsp salt

TOPPING

  • 1 tbsp butter
  • 1 tbsp chopped parsley

Instructions

  1. In a measuring cup, mix warm water and warm milk with sugar and dry yeast, and let it sit for 10 minutes. Meanwhile, combine flour and salt in a bowl.
  2. Add the yeast mixture to the flour and stir with a spoon until it becomes crumbly.
  3. Place the dough on a clean surface and knead by hand until it is smooth and no longer sticky. Shape the dough into a ball, place it back in the bowl, cover well with plastic wrap, and let it rise for at least 1 hour.
  4. Divide the dough into 4 pieces (for larger flatbreads) or 8 pieces (for smaller flatbreads). Keep the individual pieces in the bowl and loosely cover with plastic wrap.
  5. Heat a pan over medium heat without adding any fat.
  6. Roll each piece of dough into a very thin, round flatbread using a rolling pin. If the dough is too sticky, sprinkle a little flour on the surface.
  7. Cook the flatbreads one at a time in the pan without adding any fat. Once you see several bubbles, flip the flatbread to the other side. Remove from the pan and keep warm under a cloth.
  8. While the first flatbread is cooking, melt the butter and chop the parsley. Mix the parsley with the melted butter and brush each flatbread with the butter mixture.
  9. Serve the bread immediately for the best taste.
  • Passive Time: 60 min
  • Cook Time: 30 min

Homemade Bagels

Homemade Bagels

von | Aug. 14, 2024 | 60 TO 120 MINUTES, ALL YEAR, BREAD, BREAKFAST, BRUNCH, CHEDDAR, CHEWY, DOUGH, INTERMEDIATE, JALAPEÑO, UP TO 500, US AMERICAN, VEGETARIAN

Homemade Bagels

Homemade Bagels

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August 15, 2024 by Kimberly

Indulge in these cozy, chewy homemade bagels with irresistible toppings! Perfect for breakfast or brunch, they bring a warm, homemade touch to your mornings. Once you try these, you’ll never buy bagels again!

2 HOURS

INTERMEDIATE

VEGETARIAN

US AMERICAN

274 PER BAGEL

CHEWY

BRUNCH

BREAKFAST

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Imagine starting your day with the warm, comforting aroma of freshly baked bagels wafting through your kitchen. These delightful homemade bagels are not only easy to make but also offer a chewy, satisfying bite that pairs perfectly with your favorite toppings. Whether you prefer the nutty flavor of sesame seeds, the subtle crunch of poppyseeds, the spicy kick of cheddar and jalapeno, or the classic mix of everything bagel seasoning, there’s a bagel for everyone to love.

How to serve
Slice them in half and spread on some creamy butter, tangy cream cheese, or your favorite jam. They also make fantastic bases for sandwiches – think smoked salmon with capers and red onion on a sesame bagel, or a turkey and avocado combo on a poppyseed bagel. For a real treat, try a cheddar and jalapeno bagel with a smear of guacamole. These bagels are versatile enough to be enjoyed any time of day, making them a must-have in your kitchen.

How to store
To keep your bagels fresh, store them in an airtight container at room temperature for up to two days. For longer storage, slice them in half and freeze them. When you’re ready to enjoy, simply pop them in the toaster straight from the freezer. This way, you’ll always have a delicious bagel ready whenever the craving strikes.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Homemade Bagels
Homemade Bagels
Homemade Bagels
„Let’s make a piece of happiness“
Print
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Homemade Bagels

Homemade Bagels

  • Author: Kimberly
  • Total Time: 2 hrs
  • Yield: 8-12 1x
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Description

Recommended Equipment

  • tall container
  • large bowl
  • damp cloth
  • oven
  • large pot

Ingredients

Units Scale

DOUGH – YEAST MIXTURE

  • 500 milliliters lukewarm water
  • 7 grams active dry yeast
  • 1 tbsp sugar

DOUGH – DRY INGREDIENTS

  • 900 grams bread flour (in Germany flour type 550)
  • 2 tsp salt
  • 30 grams white sugar

WATER BATH

  • 2 liters simmering water
  • 1/4 cup brown sugar

TOPPINGS

  • white sesame seeds
  • poppy seeds
  • everything but the bagel seasoning
  • cheddar & jalapeño

Instructions

  1. In a tall container, briefly stir together the yeast mixture ingredients: lukewarm water, yeast, and sugar, then let it sit for 10 minutes.
  2. Meanwhile, in a large bowl, mix the dry ingredients: flour, salt, and sugar. Add the yeast-water-sugar mixture and stir until just combined.
  3. Transfer the dough to a clean work surface and knead by hand until it barely sticks anymore.
  4. Shape the dough into 8 balls of 180g / 6oz each for large bagels or 12 balls of 120g / 4oz each for smaller bagels. Let them rest under a damp cloth for about 20 minutes.
  5. Poke a hole in the center of each dough ball with your finger and form a bagel by stretching the dough evenly.
  6. Place the bagels on parchment paper and let them rise for another 30 minutes.
  7. Preheat the oven to 175°C / 350°F. Bring water to a simmer in a large pot and dissolve the brown sugar in it. Simmer each bagel for 1 minute on each side.
  8. Remove the bagels from the water and dip them in your favorite toppings or leave them plain. I like using poppy seeds, sesame seeds, everything but the bagel seasoning, or jalapenos and cheddar cheese.
  9. Once all bagels are topped, place them on a parchment-lined baking sheet and bake in the oven for about 25-30 minutes depending on their size.
  10. Remove the baking sheet and enjoy the bagels 🙂
  • Passive Time: 1 hr 30 min
  • Cook Time: 30 min

Katsu Sando

Katsu Sando

von | Juni 29, 2024 | 30 TO 60 MINUTES, ALL YEAR, ASIAN, BREAD, BRUNCH, CABBAGE, CHICKEN, CRISPY, EASY, EVERYDAY, JAPANESE, LUNCH, OMNIVORE, SANDWICHES, UMAMI, UP TO 750

Katsu Sando

Katsu Sando

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June 29, 2024 by Kimberly

Sink your teeth into the ultimate Katsu Sando – the most popular Japanese sandwich! Crispy chicken, tangy red cabbage, and creamy kewpie mayo nestled between soft bread – every bite is a flavor explosion!

40 MINUTES

EASY

OMNIVORE

JAPANESE

582 PER PORTION

CRISPY
UMAMI

EVERDAY

LUNCH

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Brace yourself for the crunch and savor of the Katsu Sando, a Japanese-inspired sandwich that’s taking the culinary world by storm. Featuring crispy panko-crusted chicken, this sandwich packs a punch with every layer of flavor.

How to serve
Perfectly crispy and deliciously juicy, the Katsu Sando is best served immediately after assembly to maintain its textural contrast. Slice it in half to show off the beautiful layers of red cabbage slaw, green butter lettuce, creamy kewpie mayo and tonkatsu sauce.

How to store
While best enjoyed fresh, you can store the prepped ingredients separately in the fridge. The panko chicken can be kept for up to two days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Katsu Sando
Katsu Sando
Katsu Sando
„Let’s make a piece of happiness“
Print
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Katsu Sando

Katsu Sando

  • Author: Kimberly
  • Total Time: 40 minutes
  • Yield: 4 1x
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Description

Recommended Equipment

  • sharp knife
  • cutting board
  • medium-sized bowl
  • plastic wrap
  • meat mallet
  • two plates
  • three shallow dishes for breading
  • large frying pan
  • measuring spoons

Ingredients

Units Scale
  • 8 slices white toast
  • 40 grams kewpie mayo
  • 40 grams tonkatsu sauce
  • 250 grams chicken breast
  • 1.5 tbsp all-purpose flour
  • 1 egg
  • 3 tbsp panko bread crumbs
  • 3 tbsp regular bread crumbs
  • 50 grams clarified butter
  • 150 grams red cabbage
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil
  • 1/4 tsp salt
  • 4 butter lettuce leaves

Instructions

  • Cut the red cabbage into eighths and finely shred or slice one eighth. Place it in a medium-sized bowl and marinate with rice vinegar, sesame oil, and salt. Set aside.
  • Detach 4 leaves from the head of lettuce and wash thoroughly. Pat dry and set aside.
  • Halve the chicken breast lengthwise, then cut each half again crosswise. Place each piece between two layers of plastic wrap and pound to about 0.5 cm / 0.2″ thickness using a meat mallet. Lay the flattened meat on a plate.
  • Set up a breading station with three shallow dishes or bowls. Fill the first dish with 1.5 heaped tablespoons of wheat flour, crack an egg into the second dish and whisk it. In the third dish, mix together 3 heaped tablespoons each of panko and breadcrumbs. Coat each piece of chicken first in flour, shaking off excess, then dip in the egg, and finally, press into the breadcrumb mixture, ensuring it’s well coated on all sides. Place the breaded pieces side by side on a plate.
  • Heat clarified butter in a large frying pan and fry the breaded chicken pieces on both sides until crispy, about 3 minutes per side or until cooked through. Let the meat drain on kitchen paper.
  • Place half of the slices of bread flat on a clean work surface, then place a lettuce leaf on each. Top each with a piece of cooked chicken, followed by a zigzag pattern of Kewpie mayo and Tonkatsu sauce. Add about 2 tablespoons of red cabbage salad on top of the sauces. Finally, top the sandwiches with another slice of bread. If desired, trim the edges all around and cut the sandwiches in half in the middle with a sharp knife.

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 40 min

Sabich Sandwich

Sabich Sandwich

von | Juni 6, 2024 | 30 TO 60 MINUTES, ALL YEAR, BREAD, CHICKPEAS, CILANTRO, DINNER, EASY, EGGPLANT, EVERYDAY, HERBACEOUS, LUNCH, MIDDLE EAST, SPICY, TANGY, UP TO 750, VEGAN

Sabich Sandwich

Sabich Sandwich

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June 6, 2024 by Kimberly

Dive into the ultimate Sabich sandwich: crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhough, tangy mango sauce and crunchy chickpeas. Pure flavor explosion!

40 MINUTES

EASY

VEGAN

MIDDLE EAST

721 PER PORTION

SPICY

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Meet your new favorite sandwich: the Sabich. Inspired by Yottam Ottolenghi this Middle Eastern delight packs a punch with crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhoug, tangy mango sauce, and crunchy chickpeas. It’s a vegan feast that’s not only incredibly delicious but also super easy to make. Perfect for lunch or dinner, this Sabich sandwich is all about bold flavors and textures.

How to serve
Start with a warm bread, then layer on the crispy eggplant, followed by the tomato cucumber salad. Drizzle with tahini sauce and add a spoonful of zhoug for that spicy kick. Top it off with chickpeas and a splash of mango sauce. Wrap it up and enjoy! It’s best served fresh and warm, making it a perfect quick meal.

How to store
Store any leftover components separately in airtight containers. The crispy eggplant and salad can stay fresh in the fridge for up to two days. When ready to eat, reheat the eggplant in the oven and assemble your sandwich fresh for the best taste.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Sabich Sandwich
Sabich Sandwich
Sabich Sandwich
„Let’s make a piece of happiness“
Print
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Sabich Sandwich

Sabich Sandwich

  • Author: Kimberly
  • Total Time: 40 minutes
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • small bowl
  • garlic press
  • sharp knife
  • cutting board
  • hand blender (or food processor)
  • mortar & pestle
  • medium bowl
  • 3 small bowls
  • sieve
  • large pan

Ingredients

Units Scale

TAHINI SAUCE

  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 1 garlic clove
  • salt & pepper to taste

MANGO SAUCE

  • 1 ripe mango
  • 1/8 tsp chili flakes

ZHOUG

  • 10 grams fresh cilantro
  • 5 grams fresh parsley
  • 1 jalapeno
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 4 tbsp cold water
  • 1 garlic clove
  • 5 cardamom capsules
  • 3 cloves
  • 1/2 tsp cumin
  • pinch of pepper

TOMATE CUCUMBER SALAD

  • 100 grams tomatoes
  • 100 grams cucumber
  • 1 small red onion
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • some parsley leaves

ROASTED CHICKPEAS

  • 130 grams drained chickpeas
  • 1/2 tbsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/8 tsp salz
  • 1/8 tsp curry
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder

EGGPLANT SLICES

  • 1 eggplant
  • 2 tbsp cornstarch
  • 2 tbsp ghee/clarified butter

OTHER INGREDIENTS

  • 2 pita breads

Instructions

  1. For the tahini sauce, mix tahini and water in a small bowl until smooth. Press in one peeled garlic clove, add maple syrup and lemon juice, and mix well. Season with salt and pepper and set aside.
  2. For the mango sauce, peel the mango and blend the soft flesh in a tall container with a hand blender until creamy, adding a bit of water if needed. Add chili flakes to taste and stir. Set aside.
  3. For the Zhoug, first grind the 3 cloves and the contents of 5 cardamom pods in a mortar. Put this powder in a tall container that fits the hand blender, and add the following: cilantro leaves, parsley leaves, 4 tablespoons of cold water, 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1/2 teaspoon of cumin, 1 jalapeno without the stem, and 2 peeled garlic cloves. Blend everything into a pesto-like paste and set aside.
  4. For the tomato-cucumber salad, wash the tomatoes and cucumber well. Cut both into small, even pieces and put them in a medium bowl. Peel the red onion, cut it into thin strips, and add to the bowl. Finely chop a few parsley leaves and add them too. Finally, add 1 tablespoon of olive oil and 1 tablespoon of lemon juice and mix well. Set aside.
  5. For the roasted chickpeas, preheat the oven to 200°C / 392°F. Rinse the chickpeas thoroughly under running water and let them drain. In a medium bowl, mix together the spice blend: 1/2 tablespoon of olive oil, 1/4 teaspoon of cumin, 1/4 teaspoon of smoked paprika, 1/8 teaspoon of salt, 1/8 teaspoon of curry powder, 1/8 teaspoon of dried garlic, and 1/8 teaspoon of dried onion. Put the chickpeas in a clean kitchen towel and gently rub them dry, removing any loose skins. Mix the chickpeas with the spice paste in the bowl until they’re well coated. Spread the chickpeas on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes. Place the pita breads in the oven for the last 10 minutes.
  6. Finally, prepare the eggplant slices. Wash and dry the eggplant, then cut it into slices about 1 cm thick. Spread 2 tablespoons of cornstarch on a small plate and coat the eggplant slices on both sides, shaking off any excess. Fry the slices in a hot pan with 2 tablespoons of clarified butter until crispy on both sides, then let them drain on a paper towel.
  7. To assemble, spread tahini sauce on each piece of bread, add tomato-cucumber salad, then a few eggplant slices, and top with Zhoug and mango sauce. Finally, sprinkle the roasted chickpeas on top. Enjoy your delicious creation!

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 40 min

Garlic Herb Pull Apart Bread

Garlic Herb Pull Apart Bread

von | Mai 30, 2024 | ALL YEAR, APPETIZER, BASIL, BREAD, DINNER PARTY, DOUGH, FLUFFY, HERBACEOUS, HERBS, INTERMEDIATE, INTERNATIONAL, OVER 120 MINUTES, UP TO 500, VEGETARIAN

Garlic Herb Pull Apart Bread

Garlic Herb Pull Apart Bread

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May 30, 2024 by Kimberly

Garlic Herb Pull Apart Bread is the perfect addition to any meal, bringing together the flavors of fresh garlic and herbs in a soft, pull-apart bread.

2 HOURS
50 MINUTES

INTERMEDIATE

VEGETARIAN

INT.

352 PER PORTION

FLUFFY
HERBACEOUS

DINNER PARTY

BREAD
SIDE

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Garlic Herb Pull Apart Bread is the perfect addition to any meal, bringing together the flavors of fresh garlic and herbs in a soft, pull-apart bread. This bread is not only delicious but also incredibly fun to eat, making it a hit at parties and family gatherings.

How to serve
Serve this mouthwatering Garlic Herb Pull Apart Bread as an appetizer at your next party or alongside a big salad. It’s also perfect for dipping into soups and stews, or simply enjoy it on its own. The combination of herbs and garlic makes every bite a delightful experience.

How to store
To store your leftover Garlic Herb Pull Apart Bread, wrap it tightly in aluminum foil and keep it at room temperature for up to 2 days. For longer storage, place it in an airtight container and refrigerate for up to 4 days. Reheat in the oven to bring back its fresh-baked taste and texture.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Garlic Herb Pull Apart Bread
Garlic Herb Pull Apart Bread
Garlic Herb Pull Apart Bread
„Let’s make a piece of happiness“
Print
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Garlic Herb Pull Apart Bread

Garlic Herb Pull Apart Bread

  • Author: Kimberly
  • Total Time: 2 hours 50 min
  • Yield: 10 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • baking pan (I used a 28x8cm / 11”x3” loaf pan)
  • large bowl
  • measuring cup
  • plastic wrap (or kitchen towel)
  • small bowl
  • sharp knife
  • cutting board
  • garlic press
  • rolling pin

Ingredients

Units Scale

DOUGH

  • 600 grams all-purpose flour
  • 42 grams fresh yeast
  • 2 tsp sugar
  • 2 tsp salt
  • 50 milliliters oil of your choice (I used cold-pressed rapeseed oil)
  • 350 milliliters lukewarm water

FILLING

  • 5 garlic cloves
  • 30 grams fresh herbs (I used thyme, oregano, basil, rosemary & parsley)
  • 125 grams soft butter
  • salt & pepper

Instructions

  1. For the dough, mix flour, sugar, and salt in a large bowl. In a measuring cup, measure out the lukewarm water, crumble in the fresh yeast, and stir until the yeast dissolves. Add the yeast water and olive oil to the flour-sugar-salt mixture and mix until a sticky dough forms. Cover the bowl with plastic wrap or a damp towel and set aside for 10 minutes.
  2. With a wet hand, grab one side of the dough, lift it up, and fold it into the middle. Repeat with the other three sides. Let the dough rest for another 10 minutes, then repeat the folding process and let the dough rise, covered, for 1 hour.
  3. Meanwhile, prepare the filling. Finely chop the herbs and peel the garlic cloves, then either finely chop them or use a garlic press. In a small bowl, mix the softened butter, herbs, garlic, salt, and pepper into a paste and set aside (do not refrigerate, the butter should remain spreadable). Prepare the baking pan by either greasing it with a bit of butter or lining it with parchment paper, and set aside.
  4. After the dough has risen for an hour, perform one final round of folding and let it rise, covered, for another hour.
  5. Turn the dough out onto a clean, lightly floured surface and roll it out into a rectangle about 1/2” thick. Spread the butter-garlic-herb paste evenly over the dough. Cut the dough into strips about 8cm / 3” wide. Fold each strip like an accordion and place them upright in the baking pan with the buttered side facing up. Repeat with all the strips, pressing the dough snugly into the pan. Preheat the oven to 200°C / 392°F. Bake the dough for about 30 minutes. Serve warm or let cool. And now enjoy this piece of happiness 🙂

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 2 hours 30 min
  • Cook Time: 20 min