Vegan Cheese Bread
Indulge in the ultimate comfort food with this Vegan Cheese Bread recipe. This homemade cheesy bread is soft and fluffy and infused with the irresistible flavors and aromas of garlic, vegan butter, and swirls of gooey vegan cheese. Perfect for snacking or serving as a side dish with your favorite soup.
My Notes:
Servings: loaf (about 12 thick slices)
Ingredients
- 1/2 cup plant-based milk (such as oat or soy)
- 1/2 cup water
- 2 tablespoon(s) white sugar
- 2 1/4 teaspoon(s) instant yeast (one packet)
- 6 tablespoon(s) vegan butter melted
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 3 cup(s) bread flour (see notes to make your own)
- 1 3/4 cup(s) vegan cheddar cheese shreds (I used Violife brand)
Topping:
- 2 tablespoon(s) vegan butter melted
- 2 teaspoon(s) chopped fresh parsley
- 1/4 teaspoon garlic powder
- 1/4 cup vegan cheddar cheese shreds
Instructions
- Activate the yeast: mix the plant-based milk and water together and heat in the microwave for about 60 seconds until warm- think bath water temperature. (110℉ if using a thermometer). Pour the warmed milk/water into a large mixing bowl or the bowl of a stand mixer, and add the sugar and yeast, and mix. Cover with a clean dish towel and set aside for 5 - 10 minutes. After resting it should be very foamy, continue to the next step.
- Make the dough: add the melted vegan butter, garlic powder, salt, and 1 cup of bread flour to the yeast mixture and stir. Now add the remaining 2 cups of bread flour andmix to make a shaggy dough. Turn the dough onto a clean work surface, and knead for 5 - 6 minutes until the dough is smooth and elastic. Alternatively do this in a stand mixer with a dough hook, or in a bread machine on the dough setting.
- 1st rise: lightly grease a large clean mixing bowl with a bit of oil or more melted vegan butter. Drop the dough ball into the ball and turn it a few times to coat the ball in the oil. Cover with a clean dish towel and set somewhere warm to rise for about 1 hour until doubled in size. The oven with just the oven light turned on is a great place.
- Shape the loaf: once the dough has risen it should be about double the size. Punch the dough down. Lightly flour a clean work surface, then roll the dough and stretch it so that it is a rectangle that is about 8" x 15". Sprinkle 1 3/4 cups of the cheese evenly over the dough.
- Starting from the shorter side of the rectangle, roll the dough up into a log (this creates the swirl in the bread). Line a 4" x 8" loaf pan with parchment paper and place the rolled-up dough inside. Use a sharp knife to score the top of the bread a few times about 1 inch deep.
- 2nd rise: cover with a clean dish towel and again, set somewhere warm to rise for 30 minutes.
- Top the bread: Once the dough has risen the second time, preheat your oven to 350℉ (180℃). For the topping, mix the melted butter, parsley, and garlic powder. Remove the dishtowel and gently brush the butter mixture all over the top of the loaf. Sprinkle 1/4 cup of cheese over top.
- Bake the bread: Bake the dough in the loaf pan uncovered for about 40 minutes until dark golden brown on top. Allow it to cool in the pan for at least 20 minutes before carefully transferring it to a wire rack to finish cooling. When cooled, slice the bread using a serrated bread knife and a gentle sawing motion. The bread is very soft, so be careful not to crush it when slicing. Store the cooled bread wrapped in the fridge for 5 - 7 days, or you can freeze it for up to 2 - 3 months.
Notes
Bread flour recipe:Â if you do not have bread flour, you can easily make your own. Measure out 3 cups of all-purpose flour, then remove 1 1/2 tablespoons of the all-purpose flour and replace it with 1 1/2 tablespoons of vital wheat gluten.
Nutrition
Serving: 1 slice (recipe makes about 12 slices) | Calories: 260kcal | Carbohydrates: 31g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 352mg | Potassium: 71mg | Fiber: 2g | Sugar: 2g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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