Stop Slicing, Start Tearing: Pull Apart Garlic Bread #easyrecipe #vegan

Pull apart garlic bread with soft homemade dough, garlic herb butter and a golden vegan Parmesan coating. Full recipe: https://drveganblog.com/pull-apart-garlic-bread/ This savory garlic monkey bread is made for tearing and sharing. Each dough ball is coated individually, so the garlic butter goes between the pieces as well as on top. Makes 1 loaf: 24 pieces / 8 side servings Allow about 3–4 hours including rising. Cook the garlic during the first rise. Pan: 9 × 5 inch (23 × 13 cm) loaf pan INGREDIENTS Dough: • 180 ml lukewarm unsweetened soy milk (¾ cup) • 3.5 g instant yeast (half a standard 7 g packet) • 1 tbsp granulated sugar • 38 g vegan butter, melted and cooled • 250–315 g all-purpose flour, starting with 250 g (2 cups) • ½ tsp salt Garlic and herb coating: • 2 heads garlic, cloves separated and peeled • About 120 ml olive oil, enough to cover the cloves in a snug dish; only 1 tbsp of this oil goes into the coating • 57 g softened vegan butter • 2 tbsp finely chopped fresh parsley, plus extra to finish • 1 tsp dried oregano • ¼ tsp black pepper • ¼–½ tsp chili flakes, optional • Salt to taste • 50 g finely grated vegan Parmesan METHOD 1. Mix the warm milk, yeast and sugar. Stir in the melted butter, salt and 250 g flour. Knead for 5–8 minutes until elastic, adding extra flour a tablespoon at a time only if needed. Keep the dough soft and slightly tacky. 2. Place in a lightly oiled bowl, cover and let rise somewhere warm for 60–90 minutes, until doubled. 3. Meanwhile, cover the peeled garlic cloves with olive oil in a small ovenproof dish. Cover with foil and bake at 160°C / 325°F for 45–60 minutes, until easily mashed. Alternatively, cook in a small saucepan over the lowest heat for 30–40 minutes, keeping the oil barely bubbling. Lift out the cloves and cool slightly. 4. Mash the garlic with the softened butter and just 1 tbsp of the garlic cooking oil. Stir in the parsley, oregano, pepper and optional chili flakes. Salt to taste. Let the mixture cool enough to handle. 5. Grease and line the loaf pan with parchment. Gently deflate the dough and divide into 24 similar pieces. Roll into balls, dip each in the garlic butter, then roll in vegan Parmesan. Arrange loosely in two layers and spoon any remaining garlic butter mixture on top. 6. Cover and let rise for 30–45 minutes, until puffy. Toward the end, heat the oven to 175°C / 350°F. 7. Bake uncovered, checking after 30 minutes. A loaf pan may need 40–50 minutes total. The center must be cooked through; tent with foil if the top browns too quickly. 8. Rest in the pan for 10 minutes, lift out and finish with fresh parsley. Serve warm and pull off the pieces. TIPS • Add extra flour gradually so the bread stays soft. • Use only the measured tablespoon of garlic oil in the coating, not all the cooking oil. • Unsweetened oat milk can replace soy milk. • Refrigerate cooled leftover bread promptly and use within 3–4 days. Reheat covered at 160°C / 325°F until warm. • Refrigerate leftover garlic cooking oil promptly and use within 4 days, or freeze it. Would you serve this with soup or pasta? Let me know below, and subscribe to Dr Vegan for more plant-based recipes. Dough adapted from Nora Cooks Vegan Monkey Bread, with less sugar for this savory loaf: https://www.noracooks.com/vegan-monkey-bread/ #GarlicBread #PullApartBread #VeganRecipes