Homemade Garlic Bread
delicious homemade vegan garlic cheese bread
This yummy thick crust garlic bread is so comforting on a cold winters day. Perfect with some soup, pasta, spaghetti or even on it’s own!
Some notes before you begin:
ACTIVATING THE YEAST
The temperature of the water is extremely important here. If it’s too hot, the yeast will dissolve and you’ll kill it, if it’s too cold, the yeast will just not activate. If it has been about 15 minutes and don’t see foam on the surface of the water, you may need to adjust the temperature of your water and try this again. It’s said that the optimum temperature for the water is about 100°F/38°C but I usually just put my finger in there and if it feels quite comfortably warm, I know it’s the right temperature. Also, make sure that your yeast is fresh or it may not activate.
the yeast should look something like this once activated!
TOPPINGS:
You can top this garlic bread with any cheese, using as much or as little as you like. You can even take this dish up a notch by topping it with some jalapeño’s and caramelised onions! HEAVENLY!
WHICH BAKING TRAY TO USE:
I recommend using bread loaf tin or a skillet for this dish, as the bread does rise quite a bit!
CAN YOU MAKE THIS GARLIC BREAD NON-VEGAN?
You can make this dish non-vegan by swapping the vegan butter and cheese, for ordinary butter and cheese.
Homemade Garlic Bread
Ingredients
Instructions
- First you need to activate the yeast. To do this, put the yeast and sugar into a large bowl and add all of the warm water. Leave aside for 5-10 minutes. When the yeast starts to bubble and comes to the surface to form a foamy layer, it has been activated.
- Once the yeast has activated, add the oil, salt and flour to the bowl and bring together to form a dough using your hands.
- Place the dough on a flat surface and knead for about 5-10 minutes. Sprinkle a little flour if it feels too sticky. The dough should become smooth and elastic.
- Drizzle oil into your large bowl to grease it, place the dough back in there and cover the bowl with clingfilm/plastic wrap or a damp kitchen towel.
- Leave the dough in a warm place for about 60-90 minutes to proof. The dough should double in size.
- Whilst your dough is proofing, prepare the garlic butter. Finely chop the garlic and parsley, add these to the softened butter along with the oregano and salt. Mix thoroughly.
- Preheat the oven to about 200°C/392°F and grease your baking tin with oil. Once the dough has doubled in size, uncover it and ‘knock back’ the dough by punching it down until all of the air pockets have been removed. The dough will reduce in size after you do this.
- Place the dough into your baking tin and press down to the corners until it is evenly spread.
- Brush the dough with the garlic butter and sprinkle your choice of cheese on top.
- Place in the oven for approximately 25- 30 minutes. Once done, carefully remove from pan using a spatula. Cut into squares and serve warm.
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