07/17/2024To share - Appetizers - Breads and baguettes - Main courses - Bakery
Vegan Garlic Pull-apart Bread
Servings
6
Ingredients
Cups
Dough
- -all-purpose flour 500 (g)
- -dehydrated baker's yeast 1 (tsp)
- -plant-based milk 250 (mL)
- -water 60 (mL)
- -salt 1 (tsp)
- -neutral oil 2 (tbsp)
Filling
- -garlic 3 (clove)
- -olive oil 65 (mL)
- -plant-based margarine 75 (g)
- -flat-leaf parsley 0.5 (bunch)
- -Salt flakes 1 (pinch)
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Steps
- Dissolve the yeast in the warm water.
- In a mixing bowl or the bowl of your stand mixer, combine the flour and salt. Add the yeast and water, the plant-based milk, and the oil. Knead for a few minutes (using the dough hook if you have an electric mixer). The result should be a smooth, elastic dough that is not too sticky to the touch.
- Cover with a damp cloth and let rise for 1.5 hours at room temperature (or in your turned-off oven with the light on).
- In a small saucepan, cook the unpeeled garlic cloves with the olive oil. When they are nicely browned, remove from the heat and let cool. Set the oil aside. Remove the garlic skins and chop the flesh to make a paste.
- Chop the parsley. Mix it with the margarine, the reserved oil from the previous step, the garlic paste, and the sea salt flakes.
- Oil your bread pan.
- Punch down the dough and divide it into 7 or 8 equal portions. Roll them out roughly into oval shapes. Spread each with the parsley butter. Fold them in half. Place them vertically in your bread pan, tightly packed together.
- Let it rest again for 30 minutes. Meanwhile, preheat the oven to 205°C (400°F).
- Bake on the lower rack for 40 minutes.
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Vegan Garlic Pull-apart Bread
For: 6 serv.Difficulty: EasyPreparation: 20 minCooking: 40 minRest: 2h00
Ingredients
Dough
- -all-purpose flour 500 (g)
- -dehydrated baker's yeast 1 (tsp)
- -plant-based milk 250 (mL)
- -water 60 (mL)
- -salt 1 (tsp)
- -neutral oil 2 (tbsp)
Filling
- -garlic 3 (clove)
- -olive oil 65 (mL)
- -plant-based margarine 75 (g)
- -flat-leaf parsley 0.5 (bunch)
- -Salt flakes 1 (pinch)
Steps
Steps
- Dissolve the yeast in the warm water.
- In a mixing bowl or the bowl of your stand mixer, combine the flour and salt. Add the yeast and water, the plant-based milk, and the oil. Knead for a few minutes (using the dough hook if you have an electric mixer). The result should be a smooth, elastic dough that is not too sticky to the touch.
- Cover with a damp cloth and let rise for 1.5 hours at room temperature (or in your turned-off oven with the light on).
- In a small saucepan, cook the unpeeled garlic cloves with the olive oil. When they are nicely browned, remove from the heat and let cool. Set the oil aside. Remove the garlic skins and chop the flesh to make a paste.
- Chop the parsley. Mix it with the margarine, the reserved oil from the previous step, the garlic paste, and the sea salt flakes.
- Oil your bread pan.
- Punch down the dough and divide it into 7 or 8 equal portions. Roll them out roughly into oval shapes. Spread each with the parsley butter. Fold them in half. Place them vertically in your bread pan, tightly packed together.
- Let it rest again for 30 minutes. Meanwhile, preheat the oven to 205°C (400°F).
- Bake on the lower rack for 40 minutes.