Red Meat Allergy Friendly 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)
- 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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