Pull apart garlic bread

Rating: 5.00
(1)

There’s something inherently comforting about freshly baked bread, especially when it’s laced with the rich flavors of roasted garlic and herbs. This vegan-friendly Pull Apart Garlic Bread is not only easy to make but is also a surefire hit at any dinner table.

Main Equipment Needed:

  • Oven
  • Mixing bowl
  • Rolling pin
  • loaf pan

Ingredients

Dough:

  • 2 tsp dry yeast
  • 1 tbsp sugar (12g)
  • 4 cups all-purpose flour (520g)
  • 1 tsp salt
  • 1 cup oat milk (220ml)
  • 4 tbsp vegan butter

Roasted Garlic Butter:

  • 1 whole garlic bulb
  • 1 teaspoon olive oil
  • 4 oz. unsalted vegan butter, at room temperature
  • ½ tsp kosher salt or sea salt
  • ¼ tsp black pepper
  • 2 tsp chopped fresh herbs (rosemary, chives, and parsley)

Let’s Cook!

  • Prepare the Dough: In a bowl, whisk together warm water, yeast, and 1 tsp sugar. Let it rest for 5-7 min. Gradually add flour, salt, oat milk, and vegan butter. Knead for 12-15 min. Cover the dough and let it rest for 45-60 min or until double in size.
Garlid Bread dough
  • Roast the Garlic: Preheat the oven to 400°F. Slice the top off the garlic and place it on a piece of aluminum foil. Drizzle with olive oil and wrap tightly. Roast in the oven for 40 minutes, or until the cloves are soft and caramelized. Cool and squeeze out the garlic cloves, discarding the skin.
  • Make the Garlic Butter: Mash the roasted garlic into a paste. Combine with vegan butter, salt, pepper, and fresh herbs.
Garlid Bread dough
  • Shape and Bake: Roll out the dough, spread the butter on top, and cut into 12 squares. Layer in a greased 8.5 to 9-inch loaf pan. Bake at 350°F for about 50 minutes or until golden brown. If browning too quickly, tent with foil.
Garlid Bread dough
Garlid Bread dough
  • Serve and Enjoy: Once baked, let it cool slightly, then pull apart and savor every bite!
Garlic Bread

Cooking Tips

  • Garlic Gold: The roasted garlic is the star here. Ensure it’s well-caramelized for maximum flavor.
  • Herb Choices: While we love rosemary, chives, and parsley, feel free to mix up the herbs based on your preference.
  • Cheese Boost: For an extra layer of flavor, sprinkle some vegan cheese between the layers.
Garlic Bread

Pull apart Garlic Bread

5 from 1 vote
This vegan Pull Apart Garlic Bread combines the heartiness of homemade dough with the rich, mellow flavor of roasted garlic. Spiced with herbs and given an extra layer of decadence with vegan butter, this bread is perfect for dinner parties, potlucks, or a comforting family dinner.
Servings 7
Prep Time 30 minutes
Cook Time 50 minutes
Rising Time 50 minutes
Total Time 2 hours 10 minutes

Equipment

  • Oven
  • Mixing bowl
  • Rolling Pin
  • Loaf pan

Ingredients
  

Dough:

  • 2 tsp dry yeast
  • 1 tbsp sugar 12g
  • 4 cups all-purpose flour 520g
  • 1 tsp salt
  • 1 cup oat milk 220ml
  • 4 tbsp vegan butter

Roasted garlic butter:

  • 1 whole garlic bulb
  • 1 teaspoon olive oil
  • 115 g unsalted butter at room temperature (1 stick)
  • ½ tsp kosher salt or sea salt
  • ¼ tsp black pepper
  • 2 tsp chopped fresh herbs rosemary chives, and parsley

Instructions
 

  • In a bowl, whisk together warm water, yeast, and 1 tsp sugar. Let it rest for 5-7 min.
  • Then gradually add, flour, salt, oat milk, and vegan butter. knead for 12-15 min.
  • Cover the dough and let it rest for 45-60 min or until double in size.
  • For the garlic butter Preheat: Preheat oven to 400 degrees F.
  • Prep the garlic: Slice the top off the garlic and place it on a piece of aluminum foil.
  • Add oil: Pour olive oil over the garlic bulbs.
  • Roast: Wrap it tightly. It should look like a small pouch. Place it on a baking sheet and roast it in the oven for 40 minutes.
  • Check for doneness: To check doneness, carefully remove the aluminum foil (be careful as it is hot and steamy) and see if the garlic cloves are softened and lightly caramelized. If they are, you are good to go. If not, wrap it back up and let it roast for 5-10 more minutes or until the cloves are fully softened.
  • Remove the cloves: Let the roasted garlic cool for 10-15 minutes. Gently squeeze the head from the root end, pushing out all the soft cloves until you are left with the outer skin. Discard the skin and transfer the roasted garlic into a medium bowl.
  • Mash: Using the back of a fork, mash garlic until it is fully pureed.
  • Roll out the dough using a rolling pin or your hands to flatten, spread the butter on top, sprinkle cheese and
  • Cut the dough into 12 squares. Repeat with remaining dough, butter, and cheeses.
  • Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).
  • Bake until golden brown, about 50 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. (Don’t be alarmed if there’s melted butter around the sides of the bread as it bakes, it will seep into the bread before it finishes.) Remove from the oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt.
  • Lightly coat a loaf pan with cooking spray.
  • Stack the dough squares on top of each other and arrange them in the prepared baking dish.
Calories: 370kcal
Cost: $13
Course: Side Dish
Cuisine: Comfort
Keyword: Herb Vegan Bread, Homemade Vegan Bread, Roasted Garlic Vegan Bread, Vegan Comfort Food, Vegan Pull Apart Bread

Join the Conversation

  1. 5 stars
    I made the pull apart bread this evening it’s actually still cooking so I can’t attest to how it taste yet. But it smells amazing! The ingredients list 1 tbsp of sugar, in the directions it says 1 tsp of sugar. Which is it? I went with 1 tsp of sugar. The dough was very wet. I did 1 cup warm water to the 2 tsp of dry yeast. Since the dough was still wet and sticky after slowly incorporating the butter and milk, I did use soy milk FYI, I added in a tad bit more flour until it wasn’t wet and sticky anymore. I’ll know soon how it turned out. I’m sure it won’t be bad. But please give me suggestions and correct the recipe amount, or let me know which is the correct sugar amount. Thanks!

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