Easy Swirled Vegan Garlic Bread Recipe

loaf of vegan garlic bread on a wooden cutting board

5 from 75 votes

Easy Swirled Vegan Garlic Bread Recipe

This easy swirled Vegan Garlic Bread recipe is the best,, not only because it's made without eggs or dairy, but because it's fan-flipping-tastic. Homemade from scratch, using only 7 ingredients, this is a buttery vegan garlic bread that's crusty on the outside, fluffy on the inside and pairs perfectly with many dishes.

Prep Time10

Cook Time35

Resting Time1

Total Time1 45

Course: Bread, Side Dish

Cuisine: All

Diet: Low Calorie, Low Fat, Vegan, Vegetarian

Servings: slices

Calories: 129kcal

Author: Deborah

Ingredients

2 cups self-rising flour
1 cup vegan buttermilk combine 1 cup plant milk with 1 tbsp lemon juice or apple cider vinegar. Set aside to curdle.
8 tbsp vegan butter divided
1 tbsp active dry yeast
3 cloves garlic minced
1/2 tsp sea salt
6 tbsp fresh parsley may substitute with 2 tbsp dried

US Customary - Metric

Instructions

Preheat oven to 350F/177C. Coat a medium sized loaf pan or ceramic pan with a dab of olive oil cooking spray Add flour, dry yeast and sea salt to a medium bowl.
Whisk dry ingredients until well-incorporated.
Add vegan buttermilk.
Add 1 tablespoon of vegan butter and mix everything with a fork or spatula until wet and dry ingredients are well-combined.
Place dough on a flat surface dusted with flour. Using the heel of your clean hands, knead your dough by pushing it down a few times. Turn 45 degrees, and knead again. Repeat this process until your dough is smooth and supple. If you're unsure about the dough's readiness, give it the windowpane test. Once ready, form dough into a round ball.
Place dough in a bowl, cover with a clean dish towel and set aside for an hour in a warm place for dough to rise.
In a separate bowl, add remaining butter, minced garlic and chopped fresh parsley.
Mix together with a fork until the butter mixture is well-blended.
When the dough has doubled in size, transfer it to a flat surface that's sprinkled with flour. Using a rolling pin, roll dough into a 16x10 inch (25x41cm) rectangle. Using a fork or spatula, top dough with butter mixture.
Slather mixture over the dough using the same fork or spatula.
Roll the dough into a log.
Slice the dough in half down the middle, length-wise.
Braid the dough as if your braiding two pieces of rope as seen in the picture below.
Coil the braided rope like a snake, then coil the other side in the opposite direction so it forms a sort-of S-shape. Transfer braided dough into your prepared loaf pan. Brush with melted vegan butter and bake for 35 minutes, ensuring the crust is golden brown. Slice and enjoy.

Notes

Don't be afraid of coiling the bread after you've braided it. It may look intimidating, but it's super easy. I recommend curving the right upper portion first; it will almost look like a candy cane when you do this. Then, twist the bottom part in the opposite direction where it will then resemble a thick S-shape.

Test bread with a toothpick inserted into the center prior to removing it from the oven. If it comes out clean, it's ready. If it pulls up bits of dough, it should be cooked a little longer.

If you find your bread to be browning too much on the top, but still needing to cook longer, cover the top with foil until the middle is fully baked.

Keep yeast and salt separate until you're ready to form the dough. Because salt can deactivate yeast, it's best when mixing your dry ingredients to add the salt first, then cover it with the flour. Lastly, make a well with two fingers in the flour and pour the yeast into the well.

To help the dough keep its shape in the oven, pinch both ends when coiling it.

Nutrition