Vegan Pull-Apart Garlic Bread

Ingredients

• 0.75 cup unsweetened soy milk (warm)
• 1.125 tsp instant yeast (equivalent to half of a standard 7 g packet)
• 1 tbsp granulated sugar
• 2.667 tbsp vegan butter (melted and cooled)
• 2 cup all-purpose flour (250 g; spooned into the cup and leveled after sifting; start with this amount and add more only if needed, 1 tbsp at a time)
• additional all-purpose flour (up to 1/2 cup additional; add 1 tbsp at a time only if needed)
• 0.5 tsp salt
• 2 heads of garlic (cloves separated and peeled)
• 0.5 cup olive oil (enough to cover the cloves in a small, snug container; use only 1 tbsp in the coating mixture)
• 0.25 cup vegan butter (softened)
• 2 tbsp fresh parsley (finely chopped, plus extra for finishing)
• 1 tsp dried oregano
• 0.25 tsp black pepper
• red pepper flakes (1/4 to 1/2 tsp, optional)
• additional salt (to taste, depending on the saltiness of the butter and Parmesan)
• 0.5 cup vegan Parmesan (finely grated; weight varies by brand)

Steps

1. 1

   Mix the warm soy milk with the yeast and sugar. Stir until combined.

2. 2

   Add the melted and cooled vegan butter, salt, and 2 cups flour. Knead by hand for 5 to 8 minutes, until the dough is elastic and smooth, and slightly sticky. Add additional flour 1 tbsp at a time only if needed.

3. 3

   Transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm place for 60 to 90 minutes, or until doubled in size.

4. 4

   To confit the garlic in the oven, place the peeled cloves in a small ovenproof container and cover them with olive oil. Cover with aluminum foil and bake at 325°F (160°C) for 45 to 60 minutes, until easily mashable. Alternatively, cook them in a small saucepan over very low heat for about 30 to 40 minutes, stirring occasionally and keeping the oil barely bubbling. Remove them with a slotted spoon and let them cool slightly.

5. 5

   Mash the softened garlic cloves and mix them with the softened vegan butter and 1 tbsp of the garlic cooking oil. Drain the garlic before mixing; do not add all the oil.

6. 6

   Stir in the parsley, oregano, black pepper, and, if desired, the red pepper flakes. Taste and add salt as needed. The mixture should be fluid enough to coat the dough, but not hot.

7. 7

   Grease a 9 × 5-inch (23 × 13 cm) loaf pan and line it with parchment paper, leaving an overhang so the loaf can be lifted out afterward.

8. 8

   Gently punch down the dough and divide it into 24 similar-sized portions. Shape the portions into balls.

9. 9

   Coat each ball in the garlic butter mixture, then coat it with the vegan Parmesan. Arrange the balls loosely in two layers in the pan.

10. 10

    Spoon any remaining garlic butter mixture over the top.

11. 11

    Cover the pan and let the dough rise again for 30 to 45 minutes, until the balls look noticeably puffed. Toward the end of this rise, preheat the oven to 350°F (175°C).

12. 12

    Uncover the pan and bake at 350°F (175°C). Check it at 30 minutes and continue baking until golden and cooked through in the center; in a loaf pan, it may take 40 to 50 minutes total. If the surface browns too quickly, loosely cover it with aluminum foil. To check the center, inspect a central piece: it should have a firm crumb, not wet dough; a thermometer should read around 190°F (88°C).

13. 13

    Let the bread rest in the pan for 10 minutes. Lift it out using the parchment paper and finish with a little fresh parsley. Serve warm and pull the pieces apart to eat.

Notes

The structured recipe specifies 1 tbsp sugar, although a comment mentions a discrepancy with an earlier version of the instructions; the amount in the structured recipe was retained. The recipe also specifies warm milk, but a comment notes that the dough's liquid ratio needs clarification; follow the amount published in the recipe. Serve warm, ideally with roasted tomato and red pepper soup or a green salad.

Nutrition per serving

• bread
• vegan
• vegetarian
• dairy-free
• sharing
• baked
• garlic
• side dish