• Mealsbymiri

Garlic Butter Pull-apart Bread

Updated: Sep 2

It's Eurovision Song Contest time! I decided to make a fun sharing dish for you to make tonight to enjoy with all your friends, and oh my is this a crowd pleaser! This recipe perfectly combines the magic of garlic bread and a freshly baked brioche into the most fluffy, delicious and flavourful party dish you've ever tasted. Paired with a flavourful marinara and a gooey vegan cheese sauce this is the perfect meal to serve at your Eurovision Song Contest party this year. Or simply to enjoy at home on the couch if you so prefer. Let's be honest, you're not gonna wanna share this once you taste it ;)


Ingredients:

450g all purpose flour

2tsp dry yeast

270g unsweetened soy milk

80g dairy free butter

20g granulated sugar

1 tsp fine table salt


Garlic butter mixture: 100g vegan butter

7 cloves garlic

1/2tsp garlic powder

1tsp thyme

a pinch of salt

Sesame seeds + poppy seeds for garnish

Method:

Mix flour, yeast, sugar and salt in a bowl. Melt butter in a saucepan, add the soy milk and bring to body temperature. Add the wet to the dry and knead until you have a smooth dough. Cover and let it rest for at least 1 hour or until nice and fluffy.

To make the garlic butter, finely chop garlic, and add to a saucepan with the vegan butter. Slowly heat over low heat until the butter is melted and the garlic turns golden. Add salt and thyme and let it simmer until the fresh garlic turns just slightly golden. Add the garlic powder and transfer to a bowl. Let it cool down until it’s cold just above room temperature. Divide into pieces approximately 40g each and shape into little dough balls. Cover each dough ball with the butter mixture before adding into a loaf pan. Once all the dough has been used up, cover and let rest for approximately another hour. Set the remaining garlic butter aside. Once rested, spread a generous layer of the garlic butter on top, sprinkle on some poppy seeds and sesame seeds. Bake at 180 C for 30 minutes. Leave to cool in the loaf tin.


Cheese sauce 2tbsp all purpose flour

2tbsp vegan butter

310ml unsweetened soy milk

120g shredded vegan cheese

Salt to taste

1 pinch of smoked paprika

1 pinch turmeric

2tbsp jalapeño brine (optional but recommended)

Method Add vegan butter to a non-stick saucepan and heat until melted. Add the flour and whisk until fully combined into a golden flour-mix that comes away from the sides of the saucepan. Turn it down to low-medium heat and slowly add soy milk little by little while whisking. Keep doing this until all the soy milk has been added and you have a smooth, even sauce. Bring to a simmer, and add the vegan cheese, salt, smoked paprika, turmeric and jalapeño brine. Keep stirring and simmer for about 5 minutes. Transfer to a bowl right before serving.


Marinara

1 clove garlic

1 tbsp olive oil

1 tin (400g) passata tomatoes

1 tsp oregano dried

Salt to taste


Method: Add olive oil and garlic and cook until it starts to turn golden. Add the passata, oregano and salt and simmer for 5-10 minutes. Transfer to a bowl and it's ready to serve!


Once the loaf has had a chance to cool, remove from the tin and transfer to a plate/serving board. Eat it by breaking off the individual garlic-y dough balls and dipping into your sauces!

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