Description
Delicious vegan caramelized onion and rosemary pull-apart bread, perfect for sharing.
Ingredients
Scale
- 1 cup (240 ml) non-dairy milk (soy or oat recommended), warm
- 4 tablespoons (56 g) vegan butter, melted (for dough)
- ½ cup (113 g) vegan butter, divided (for filling and cooking onions)
- 1 tablespoon (12 g) sugar
- 1 packet (2¼ teaspoons or 7 g) active dry yeast
- 3 cups (375 g) flour (bread flour preferred, all-purpose as alternative)
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (6 g) salt
- 2 large sweet onions, sliced (yellow onions recommended)
- 6 cloves garlic, minced
- 3 sprigs fresh thyme
- ½ cup (120 ml) vegan mozzarella cheese
- ¼ cup (25 g) vegan parmesan cheese, freshly grated preferred
- ½ teaspoon (1 g) black pepper
- Chopped fresh chives, for garnish
Instructions
- Step 1: Warm the non-dairy milk to a temperature suitable for yeast activation (about 105-110°F / 40-43°C). In a bowl, combine the warm non-dairy milk, sugar, and 4 tablespoons melted vegan butter. Sprinkle the active dry yeast over the mixture and let it rest for 10 minutes until it becomes bubbly, indicating the yeast is active.
- Step 2: In a large mixing bowl, whisk together the flour, baking powder, and salt to ensure the leavening agents and salt are evenly distributed.
- Step 3: Pour the activated yeast mixture into the bowl with dry ingredients. Mix thoroughly until a smooth dough forms, ensuring all flour is incorporated.
- Step 4: Transfer the dough onto a floured surface. Knead for 7 to 10 minutes until smooth and elastic. The dough is ready when it bounces back when pressed lightly with your finger.
- Step 5: Place the dough into an oiled bowl, cover it, and set aside in a warm area for 60 to 90 minutes until it doubles in size. Ideal rising conditions are a warm environment; if needed, place the dough in an oven preheated to 200°F (93°C) for 60 minutes then turned off.
- Step 6: While the dough is rising, melt ½ cup vegan butter in a large skillet over medium heat. Add the sliced sweet onions, salt, and sugar. Cook over medium-low heat for about 30 minutes, lowering the heat if the onions start to brown too quickly after 15 minutes. Stir occasionally until the onions turn a rich golden color. Add minced garlic and fresh thyme during the last few minutes of cooking.
- Step 7: Let the caramelized onions cool. Once cooled, mix the onions with vegan mozzarella, vegan parmesan, and black pepper. If the filling feels too dry, add 1 tablespoon vegan butter to enhance moisture and flavor.
- Step 8: Roll out the dough on a floured surface into a rectangle. Spread the prepared filling evenly over the dough. Cut the dough into approximately 2×2 inch squares. Stack or fold the squares and arrange them into a greased loaf pan, ensuring the filling is distributed evenly to guarantee savory layers in every bite.
- Step 9: Cover the loaf pan and allow the dough to proof for 45 minutes until puffed up and noticeably risen.
- Step 10: Begin preheating the oven to 350°F (175°C) about 20 minutes before the second rise completes to ensure it is hot when the bread goes in.
- Step 11: Place the loaf pan on a tray and bake for 40 to 45 minutes. Rotate the pan halfway through baking at about 20 minutes for even browning. The bread is done when it has a golden-brown crust and the aroma of caramelized onions fills the kitchen.
- Step 12: Remove the bread from the oven and cool slightly in the pan before removing and serving. Garnish with chopped fresh chives.
Notes
- Room Temperature: Store bread in an airtight container away from direct sunlight for up to 2 days.
- Refrigeration: Keep bread in an airtight container in the refrigerator for up to 5 days. Allow bread to return to room temperature before serving.
- Freezing: Wrap the bread tightly in plastic wrap, then place in a freezer bag or container. Store in the freezer for up to 2 months. Thaw at room temperature before use.
- For a fluffy texture, ensure the yeast activates properly by maintaining the non-dairy milk temperature at 105-110°F (40-43°C).
- When caramelizing onions, cook slowly on medium-low heat and stir frequently to avoid burning. Lower heat if browning happens too fast.
- If dough does not rise, place it in a warm environment such as an oven preheated to 200°F (93°C) then turned off for up to 60 minutes.
- For better moisture in the filling, add a tablespoon of vegan butter after mixing in cheeses if it feels dry.
- Rotate the loaf pan halfway through baking for even baking and browning.
- Increase yeast to two packets for a lighter, airier texture if bread turns out dense.
Nutrition
- Serving Size: 1 slice
- Calories: Not specified in sources
- Sugar: Not specified in sources
- Sodium: Not specified in sources
- Fat: Not specified in sources
- Saturated Fat: Not specified in sources
- Unsaturated Fat: Not specified in sources
- Trans Fat: Not specified in sources
- Carbohydrates: Not specified in sources
- Fiber: Not specified in sources
- Protein: Not specified in sources
- Cholesterol: Not specified in sources