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  • Angelica Larsson

Garlic bread | Vegan | YouTube

Hello my lovelies and welcome back to a new recipe and oh also myself being back from my break! Woohoo! It's so nice to see you all again my wonderful Shadefooders.


So what are we up to, or more so what's updough! We are making bread and to start the month of we are making garlic bread. Join me on my YouTube where you can watch the magic happen.



What you need for the dough:


2 1/2 dl (1 cup) finger warm water

5 1/2 dl (2,6 cups) flour

3,5g yeast

1 tbsp olive oil

1 tsp salt


1 tbsp vegan butter for brushing

1 tbsp olive oil for rise


What you need for the filling:


60g vegan butter

8 garlic cloves

7 tbsp fresh basil

6 tbsp fresh coriander

2 tbsp fresh thyme

1 tsp fresh parsley

1/2 tsp salt





In a kitchen machine add the finger warm water and yeast allow to activate for 10 minutes before you add the oil, flour and salt.


Knead in the machine for about 5-10 minutes.


Knead and shape the dough into a ball and add some oil into the bowl and pop the dough in, cover with a towel and allow to rise for an hour.


While it's rising we will make our filling.


Pop all the ingredients into a food processor and blend until it looks like a paste.


Once your dough is ready knock out the air out of it and using a rolling-pin, roll out

the dough about 1 cm thick and 40-25 cm wide.


Spread the filling evenly across the dough and then roll the dough from the short end of

the dough. The bread should be thick and not long.



After you've rolled it it's time to cut a slit down the centre of the roll but leave the

end uncut. Now using the ends of the rolls, twist the dough around a few times and place on a baking tray.


Allow to proof for about 45 minutes while we bring the oven up to heat at 210°C (410°F)


Once proofed brush the dough with some vegan butter and pop it into the middle of the oven for 30-35 minutes until it appears golden.


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