Vegan Garlic Pull Apart Bread
This Vegan garlic bread is SO irrestistable with a flaky homemade dough and layers of garlic butter throughout.
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Servings: 12 servings
Ingredients
Bread Ingredients
- ¾ cup warmed water
- 2 ¼ teaspoon active dried yeast
- ¼ cup melted vegan butter *unsalted
- 2 ½ cups all-purpose flour *use up to 2 ½ cup+ 2 tablespoon if needed
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
Garlic Butter Filling
- 6 tablespoon salted vegan butter room temperature/softened
- 6 cloves garlic finely minced
- ¼ teaspoon chili flakes optional, for spice
Other
- melted vegan butter *to brush on bread before baking
- flaky sea salt *optional as topping on baked bread
Instructions
First, make the bread dough:
- Add the luke-warm water and yeast to a mixing bowl and let sit 5-10 minutes to activate the yeast. Then, add in the melted vegan butter and mix together.
- Next, add the flour,Italian seasoning, garlic powder, and salt and mix together until a thick yet shaggy dough forms.
- Once the dough has formed, it’s time to knead the bread. If you are using a standing mixer, use the bread hook to knead the dough until it is elastic and no longer sticking to the sides of the bowl (about 5-7 minutes). If you are kneading by hand, add the dough to a well-floured surface and knead for 8-10 minutes. The dough is done kneading when it is smooth and tacky, but not super sticky, and can be easily stretched without tearing.
- When the dough is elastic and well-kneaded, form into a round ball. Place the dough into a well-oiled bowl. Then, cover the bowl with plastic wrap or a towels and let risefor about 1 hour until the dough has doubled in size.
Make the garlic butter filling:
- While the dough is rising, make the garlic butter. Start by finely mincing the garlic cloves.
- Then, add the room temperature butter, minced garlic, and chili flakes to a bowl and mash together until smooth. If using unsalted butter, you may want to add ¼ teaspoon salt to the filling as well.
Shape the Pull Apart Bread
- First, line a loaf pan with parchment paper or lightly grease it and set aside.
- Once the dough has doubled in size, punch it down to remove excess air and remove it from the bowl. Then, add it to a well floured surface and divide it into 10-12 evenly sized pieces. Then, roll each section of dough into a round ball.
- Next, take each ball and use your hands or a rolling pin to flatten them into a circular disc. The circle doesn't have to be perfectly round.
- Then, spread about 2 teaspoon of the garlic butter filling onto each disc. Fold each disc in half and line them in the prepared baking pan with the round side up.
- Cover the loaf pan of bread with a towel and let rise another 30 minutes.
- Uncover the bread and preheat the oven to 350F. Then, brush the bread with a little melted butter before baking. This will help the crust brown.
- Add the bread to the oven and bake for 40-50 minutes until the top is browning and the bread has cooked through.
- Remove the bread from the oven and let cool in the pan for 5-10 minutes. Then, remove from the pan and place onto a wire rack. Top with optional flaky sea salt , pull apart, and enjoy!
Notes
- This bread can be stored in a closed container in the freezer for up to 1 month. I recommend breaking it into slices before storing it so it's easier to remove, defrost, and reheat.
- If not freezing, this garlic bread can be stored in a closed container or wrapped in tin foil. It will keep at room temperature for 2 days or in the fridge for up to 5 days.
Nutrition
Serving: 1slice | Calories: 178kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 271mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!