Low Sodium Vegan Pull-Apart Bread

Total time2 hr 30 min

Prep time30 min

Cook time30 min

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Ingredients

8 servings

For the dough

1 cup plant-based milk, warmed to 110°f (43°c)
So Delicious Dairy Free Organic Unsweetened Coconut Milk Better Than Milk Almond Milk Unswt Org - 33.8 Fl. Oz.Pacific Foods Organic Unsweetened Soy Milk, 32 oz
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2 ¼ tsp active dry yeast (one ¼-oz packet)
2 tbsp organic cane sugar
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp vegan butter, melted

For the garlic-herb butter

4 tbsp vegan butter
3 cloves garlic, finely minced
2 tbsp fresh parsley, finely chopped
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

flaky sea salt, for finishing (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Warm the plant-based milk in a small saucepan over low heat until it reaches 110°F (43°C) on a kitchen thermometer. Pour into a large mixing bowl, sprinkle in the yeast and sugar, and stir gently. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the melted vegan butter to the yeast mixture. Add the flour and 1 tsp fine salt, then stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until the dough is smooth, elastic, and springs back slowly when poked with a finger.

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