Hell Yeah It's Vegan!

I love garlic . . . some might say to an unhealthy extent. Garlic makes everything taste better, more full-bodied and interesting. I’ve been known to go through 2 bulbs of garlic at Food Not Bombs each week. But no one ever complains, because garlic is awesome. This recipe for roasted garlic bread, with fresh roasted garlic in the batter, really does it for me.

And really, I can hardly think of a more timely treat for this time of the year. This bread is 100% guaranteed to ward off vampires, like your boss at your soul-sucking job. And your co-worker who just won’t shut up about Twilight. Just sit down at their desk, whip this bread out, and watch them back slowly away.

This bread takes some time, but it’s worth it. And if you want to, you can easily double or triple the recipe and make more than one loaf at once. It’s a soft, tender bread and has a light sweetness to complement the garlic. If you don’t eat it fresh from the oven in one sitting, I’d be surprised, but I also bet it would be delicious dipped in marinara sauce.

Roasted Garlic Bread

2 small bulbs garlic
2 tsp olive oil
1 tbsp fresh rosemary, minced
1 c + 2¼ c flour, divided
3 scant tbsp sugar
1 pkg quick-rise yeast
1 tsp baking powder
½ tsp salt
½ c water
½ c soy milk
2½ tbsp + 1½ tbsp margarine, divided
3 tbsp applesauce
½ tsp garlic powder
cornmeal

Preheat oven to 425°.

Remove outer papery skin from garlic, leaving bulb intact. Roughly cut off tips of the garlic cloves, and place cut side up in a baking dish. Brush with oil and sprinkle with rosemary. Cover and bake for 30-35 minutes. Once cool enough to handle, squeeze softened garlic into a small bowl with some minced rosemary and mash.

In large mixing bowl combine 1 c flour, sugar, yeast, baking powder, and salt. In a small saucepan, heat soy milk, water, and 2½ tbsp margarine. Add wet mixture to dry; mix well. Beat in applesauce and garlic paste.

Stir in additional flour until dry enough to knead; knead for a few minutes. Shape into a ball and let rest 10 minutes, covered.

Divide dough into 3 parts and braid into a 12″ loaf. Cover and let rise on baking sheet for 30 minutes more or until doubled. Bake on a baking sheet sprinkled with cornmeal at 350° for 15 minutes. Brush with margarine and sprinkle with garlic powder.

Bake 15 minutes more or until browned on top.

Tags: veganmofo 2009

This entry was posted on Tuesday, October 27th, 2009 at 1:35 pm and is filed under Bread, Garlic, Recipes, Vegan. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

`

You might also like

Roasted Cauliflower with Tahini-Garlic Sauce I was never all that interested in cauliflower; eating it raw with veggie dip never really cut it...

Basil and Roasted Garlic Gnocchi As promised, I used the leftover potato scooped out of the potato skins from last weekend to make...

Tabbouleh, Baba Ghanoush, and Hummus These recipes probably aren't new to you, but they're all accidentally vegan. Amid all of the...

Pickled Okra I love okra. I had it for the first time only two years ago at an Indian restaurant in LA and since...

`