📝 Instructions
= Recipe
1. Add 1.25 cups lukewarm soy milk to a large mixing bowl. Whisk in 2.25 tsp active dry yeast and 1 tbsp sugar. Allow to proof for 5 minutes until foamy.
2. Add 3 tbsp extra-virgin olive oil, 1 tsp garlic powder, and 1 tsp dried rosemary or Italian seasoning and whisk to combine. Add 3.25 cups bread flour and 1.5 tsp salt and mix into a shaggy dough. Knead on a lightly floured surface for 5-10 minutes until smooth and elastic. Shape into a ball, place in an oiled bowl, cover, and let rise 1 hour until doubled in size.
3. Meanwhile, mix 5 tbsp softened vegan butter, 1 tbsp fresh rosemary or herbs (chopped), 2 tbsp fresh parsley (chopped), 1 tbsp minced garlic, 0.25 tsp salt, and 0.5 cup shredded vegan parmesan or mozzarella (optional) into a paste.
4. Turn out risen dough onto a floured surface and divide into 12 pieces. Shape each into a ball and let rest 10 minutes. Roll each piece to a circle about 1/4" thick and 5" in diameter. Spread garlic herb butter over each disc. Cut each circle in half and stack 6 half-moons together. Repeat to form 4 stacks.
5. Grease a standard loaf tin and transfer the stacks in standing up. Let rise 30-45 minutes until slightly puffy. Preheat oven to 350°F.
6. Bake for 50-55 minutes until deep golden brown, tenting with foil if browning too quickly. Let cool in pan 10 minutes before serving warm.
