Vegan Tear and Share Garlic Bread

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This Vegan Tear and Share Garlic Bread is a must-try recipe that’s sure to impress. Whether served alongside soup, as part of a pasta feast, or simply enjoyed warm from the oven, it’s a comforting delight that’s perfect for any occasion.

Prep Time15

Cook Time35

Proving time2 15

Total Time3 5

Course: Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: extra virgin olive oil, fast action dried yeast, garlic, mixed herbs, oregano, parsley, plant milk, salt, strong white bread flour, vegan butter

Servings: people

Calories: 357.66kcal

Equipment

1 9 inch cake tin
1 electric mixer with dough hooks optional

Ingredients

For the dough

500 g strong white bread flour
10 g fast action dried yeast
1½ teaspoon salt
1 teaspoon sugar
2 teaspoon dried mixed herbs
150 ml boiling water left to cool slightly
50 g vegan butter
200 ml plant milk e.g. oat, almond or soy
olive oil for greasing

For the topping:

100 g vegan butter
3 cloves garlic crushed
2 tablespoon parsley finely chopped
1 teaspoon oregano

Instructions

In a large bowl, mix together the flour, yeast, salt, sugar and dried mixed herbs.
In a separate bowl, melt the vegan butter with the water and plant milk.
Pour the wet ingredients into the dry ingredients and bring together until it forms a ball of dough.
Knead (either using electric beaters fitted with dough hooks or by hand) for 10 minutes or until smooth and springy.
Oil your bowl and put the dough back inside. Cover with oiled clingfilm then put to one side and leave to double in size (1 hr - 1 hr 30 minutes).
Once it has proved, turn the dough out on to a work surface and cut into 8 balls.
Oil the cake tin and then place one ball in the centre and the other 7 balls around the outside.
Cover loosely with oiled clingfilm and set aside again in a warm place until doubled in size again (45 minutes - 1 hour).
Preheat the oven to 200C / 400F / gas mark 6.
Just before the dough has fully risen, melt the vegan butter in a pan with the crushed garlic.
Brush the melted garlic butter over the dough balls then place into the centre of the oven and bake for 35 minutes.
Once cooked, brush with any remaining garlic butter and top with the herbs.
Serve while still warm.

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