Garlic & Herb Bread with Flora Plant Bake 

I love baking homemade bread. While I’ll always be a big sourdough fan, my current carb crush is Hokkaido Milk Bread. It’s incredibly easy to make and very versatile. What’s equally as versatile is Flora Plant Bake, which is what I used instead of butter to bake this vegan version of a beautiful Garlic & Herb Bread.

Flora Plant Bake is a dairy-free butter alternative that’s not only fabulous for baking but also for cooking and spreading. It’s suitable for vegans, dairy-free individuals and anyone looking to improve their heart health without compromising on taste. With natural ingredients like avocado, coconut, and olive oil, Flora Plant Bake makes healthy eating easy.

Garlic & Herb Bread with Flora Plant Bake

Ingredients

Bread Dough

1/2 cup bread flour
1/2 cup water
1 cup warm almond milk
2 teaspoons active dry yeast
3 tablespoons sugar
3 cups bread flour
1 teaspoon salt
30g Flora Plant Bake, softened

Garlic & Herb Filling

80g Flora Plant Bake, softened
4 garlic cloves, crushed
20g fresh flat-leaf parsley, chopped
20g fresh basil, chopped
20g fresh rosemary, chopped
salt & black pepper

Method

1. Make the Tangzhong: Combine 1/2 cup bread flour and 1/2 cup water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and forms a smooth, shiny paste (about 5-7 minutes). Let cool.
2. Combine warm almond milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
3. Add the cooled Tangzhong, flour, salt, and Flora Plant Bake. Mix until a shaggy dough forms.
4. Knead for 10-15 minutes until smooth and elastic.
5. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
6. While the dough is rising, make the filling by combining all of the listed ingredients. Set aside in a cool place (do not refrigerate because you need the filling to be spreadable).
7. Preheat oven to 190°C.
8. Punch down the dough, shape it into a ball and roll it out into an oval shape on a lightly floured surface until it’s around 2cm thick.
9. Using the back of a spoon, evenly spread the filling over the dough.
10. Roll the dough into a sausage and then slit the sausage in two with a sharp knife, leaving the end of the sausage uncut.
11. Gently turn the sausage to face outwards, exposing the filling, then twist the two pieces together by folding one strand over the other.
12. Twist the top and bottom pieces of the sausage inwards, forming an S-shape.
13. Place on a baking sheet and bake for 40 minutes or until golden brown.
14. Let the bread cool on a wire rack for 10-15 minutes before slicing.