Vegan Garlic Bread

First off, sorry for most of my pictures looking crappy. I was making this to go with dinner and ran out of natural lighting due to this lovely Autumn weather, it gets dark so early, and it has been kinda stormy lately so that definitely didn’t help me out either. I ended up saving half the loaf to do extra photos the next day hahah.

This Vegan Garlic Bread is one of my favorites. I like to make it whenever I’m serving spaghetti or lasagna, because I’m a girl that love her carbs. Another thing that I love is making homemade breads.

Almost everyone I talk to seems kind of intimidated by making bread from scratch and I don’t understand why. I guess they have never tried, because once you get the hang of it, it is super simple. I’m gonna share a secret with you: All yeast bread dough is basically the same just different volumes of ingredients (usually same ingredients) based off the specific bread item you are wanting to make. No need to have a different recipe for rolls, french bread, hot dog buns or whatever, all you need is one good one. I’ve used this bread dough for all of those things plus more. Oh, yeah, and this Garlic Bread.

Scratch yeast breads can be time consuming (a lot of waiting for it to rise) but I think it is worth it, and I hope my recipe convinces you of that.

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If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Ingredients:

1 1/2 Cups Unbleached Bread Flour

1/2 Tsp Salt

1 Tsp Pure Cane Sugar

3/4 Cup Warm Water

2 Tsp Dry Active Yeast

1/2 Tbsp Olive Oil

2-3 Tbsp Vegan Butter, melted

1/2 Tsp Garlic Powder

1 Tsp Italian Seasoning

2 Tsp Minced Garlic

Directions:

In a small bowl or measuring cup, add yeast and sugar to warm water, let sit until yeast is dissolved and becomes frothy.

In a large bowl, mix flour and salt together, then stir in the yeast mixture and olive oil. Once combined and ball is formed knead the dough by hand or in a mixer with a dough hook attached for 1-2 minutes.

Place in a lightly oiled bowl, cover, and let rise 1 hour or until doubled in size.

Punch dough down, remove from bowl, and form into a log shape. Place on a lightly oiled baking sheet, make a few slits in the top of the dough, cover, and let rise another 30 minutes.

Bake at 400°F 12-15 minutes

Let cool until cooled off enough to handle.

Cut in Half lengthwise. Brush with melted vegan butter, sprinkle on garlic powder, Italian seasoning, and minced garlic.

Bake at 400°F for an additional 8-10 minutes.

Cool, cut, serve, and enjoy!

Yield: 1 loaf

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