Morning made simple

This soft and “buttery” herbed pull-apart garlic bread is made with a homemade vegan dough and filled with a dairy-free buttery herbed spread! It’s so flavorful, tender, and plush, thanks to our Forager Project Sour Cream. Perfect as an appetizer or side dish for your group meals, this recipe is an excellent complement to our One Pot Lentil Soup Recipe.

Ingredients

  • 1 1/4 cups Forager Project Cashewmilk
  • 2 tablespoons granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 4 1/2 cups + 1 teaspoon bread flour
  • 1/4 cup Forager Project Sour Cream
  • 1/4 cup fresh sage, chopped
  • 6 cloves garlic, divided minced
  • 1 cup salted vegan butter, divided room temperature
  • 1 teaspoon finely ground sea salt
  • 1 tablespoon dried thyme

Prep

  • Grease a large bowl with cooking or coconut oil and set aside.
  • Heat the Cashewmilk to 110ºF. Use a food thermometer to ensure that it’s exactly 110ºF. Stir in the sugar, followed by the yeast. Cover, and set aside to activate for 5-7 minutes. You’ll know it’s ready when it smells yeast-like and there is foam on the top of the dairy-free milk.
  • Whisk flour and salt together in a bowl then combine with the yeast mixture, sour cream, sage, and half of the garlic in the bowl of a stand mixer. Use the dough hook and gently mix the ingredients together for a minute on medium speed. Increase the speed to medium-low speed and mix (or use a large spoon to mix if doing by hand). The dough will look shaggy. Next, add in ½ cup of room temperature vegan butter, and mix on medium at first until the butter is incorporated into the dough. Then turn the speed up to medium-high, and allow the dough to be kneaded for 10-15 minutes
  • Once kneaded, place the dough ball into the greased bowl, and cover with a clean dish towel in a warm area that’s at least 85ºF. If your oven has a proof setting, you can use that. Proof the bread until it’s doubled in size, about an hour. If your area is cooler, it will take longer.
  • While the dough is rising, use a spoon or fork to mix together the remaining ½ cup of vegan butter, remaining garlic, and dried thyme until it resembles a garlic and herb spread. Set aside. Then place a piece of parchment paper into an 8” or 10” cast iron skillet.
  • Once the dough has doubled in size, lightly punch down the dough ball in the bowl to release the air. Lightly flour a clean surface again and start to form the dough ball into a rectangle. Roll the dough to be about 18″ in length and 12” in width. It doesn’t need to be exact.
  • Spread the filling onto the top of the dough until it reaches the edges. Then use a pizza cutter to carefully cut about 32 squares (8 rows length wise and 4 columns width wise). They don’t need to be exact.
  • Spread the filling onto the top of the dough until it reaches the edges. Then use a pizza cutter to carefully cut about 32 squares (8 rows length wise and 4 columns width wise). They don’t need to be exact.
  • Stack a few of the squares (I do about 8 at a time) on top of each other, then place them into the cast iron skillet, preparing to stack more until you form almost a wreath shape. Repeat with the remaining squares.
  • Cover the cast iron skillet again with a dish towel, and place the skillet near the oven as it preheats to 350ºF.
  • Once preheated, bake the garlic bread for 35-40 minutes, or until the bread is golden brown on top. Remove from the oven.
  • Serve warm, pull apart, tear and share!
Cast iron skillet with Garlic Herb Pull Apart Bread with piece pulled out.