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.

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.

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