Pull a p a r t garlic bread + sweet cinnamon version

It's a well-known fact that I'm a big fan of dough, and lately I've been looking forward to buying bread less and less, it's no secret bought one became almost tasteless.

Idea was to make two versions,
two different kind of flours,
two different flavors.

What do you need to make the dough?

Savory version will be similar to those wonderful and overpriced frozen baguettes with garlic and herbs from Lidl, sweet one still follows winter mood board therefore cinnamon, sugar and apples!

Both loaves are prepared separately, the measurements are only for one:

Knead the dough like any other, dissolve the yeast in milk and water mixed with sugar, leave it to rise, add all the other ingredients in a bowl with flour, and then mix everything together until everything is combined.
Leave in a warm place for the dough to double in size.

Tear off pieces of the desired size with your hands, spread them apart with a rolling pin (about 4 cm), there are several ways to shape the bread, I did both on this occasion as I had two loafs.

Coat each part with a mixture of garlic and spices, and then fold it over.

You will also need a mold for this loaf, it would be best if it were in the shape of a rectangle, but whatever will do the job.
Arrange each fold tightly next to each other, sprinkle with a little more oil between each.
Give it a little more time to rise, heat the oven to 180c, then bake for about 30 minutes.

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For the sweet version, repeat the entire procedure with the same measurements (possibly add a few more spoonful's of sugar to the dough), instead of whole wheat, I used sharp type 400 flour and added one extra spoon of cinammon.

Thinly slice one peeled apple, sprinkle it with sugar and cinnamon to taste.

Roll out a 4cm thick crust from the dough, cut squares with a knife, sprinkle them with melted butter, a mixture of cinnamon and sugar and put two pieces of apple on each square, fold each.

As I said, the shape is not that important, especially for the sweet version, so the Bundt cake shape will work great for this occasion, oil it slightly and then fold squares like it's done with savory version.

Cover with a cloth, leave it in a warm place while it waits its turn to bake.

Meanwhile something fluffy and crunchy came out of oven...

How not to feel in love with this rustic texture?

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In perfect combination with warm creamy chicken and pea soup.

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By the time we finished our meal, the sweet crunchy version was baked.

Gently caramelized sugar mixed with warm cinnamon delightful bite to dip in freshly brewed cup of coffee and have a perfectly rounded dinner.

Bon appetite!