Directions
- 1Mix the flour, water and milk starter, then heat on medium for 2-3 minutes until the mixture thickens to a wet paste. Set aside and allow to cool.
- 2Mix the flour, sugar, yeast and salt then gradually add the soy milk, vegan butter and flour paste and combine.
- 3Once combined, knead for 15 minutes.
- 4Cover and rest the dough for 1.5 hours.
- 5Mix the roasted garlic, butter and parsley.
- 6Roll the dough out to a few cm or 1 inch thick.
- 7Spread the garlic butter over the dough.
- 8Add vegan cheese, dried herbs, and salt to the dough.
- 9Cut the dough into equal sized squares.
- 10Layer the squares on top of each other and transfer to a greased loaf tin.
- 11Bake in the oven for 30 minutes.
- 12Cover with foil and bake for another 15-30 minutes.
Ingredients
- 30 g bread flour
- 120 ml soy milk
- 60 ml water
- 720 g bread flour
- 100 g brown sugar
- 4 tsp dried active yeast
- 1 tsp salt
- 360 ml warm soy milk
- 140 g vegan butter
- 125 g vegan butter
- 2 roasted garlic heads
- 1 bunch parsley
- vegan cheese
- dried herbs
- salt
Equipment
potwhiskbowlwooden spoonknifebaking panloaf tin
Tips
- Serve with a delicious ragu/pasta sauce, best enjoyed whilst still warm from the oven.
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