Low Histamine Vegan Pull-Apart Bread
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Learn more →Ingredients
8 servings
For the dough
- 1 cup plant-based milk, warmed to 110°f (43°c)
- 2 ¼ tsp active dry yeast (one ¼-oz packet)
Ingredient noteLow histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
- 2 tbsp organic cane sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 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
For serving
- flaky sea salt, for finishing (optional)
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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