This Vegan Garlic Pull Apart Bread is full of garlic flavor and made of easy to find ingredients. Perfect for sharing with family and dressed to impress.

I first saw this garlic loaf on Instagram and I really wanted to replicate it and make it my own. The addition of roasted garlic, just made it better.

This bread uses a tangzhong method to create a softer dough, similar technique seen in Japanese milk bread. You cook part of the dough with milk, making a thick roux. You cool it and then add it back to the dough. It creates more steam inside the bread, which creates more air bubbles inside the bread. The final result is a fluffier bread.

And adding the garlic, vegan cheese, and other flavors makes the perfect pull apart garlic bread loaf. Check it out below!

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Ingredients

• Bread Flour. Also known as strong white flour. This has a higher protien content which produces more gluten. You can use all-purpose, but the texture and rise will be affected.
• Non-dairy milk. Soy milk has a higher protien content than other non-dairy milks. It’s most similar to dairy milk.
• Sugar. This gives something for the yeast to feed on to produce gas in the dough. Just a little bit is necessary.
• Instant Yeast. This could be added directly to the dry ingredients and mixed in. If you have active dry it, then you have to “activate” it in warm water and let sit until foamy.
• Vegan butter.
• Garlic. Whole roasted garlic and garlic powder are used to impart as much garlic flavor as possible.
• Vegan Mozz. I used the Follow your Heart brand.
• Vegan parm. You can also use nutritional yeast.

How to assemble the Vegan Garlic Pull Apart Bread

Roll out the dough to be a long rectangle, about 14 x 14″, and spread your roasted garlic butter mixture on top. Then sprinkle with vegan cheese. Choose one that melts easily.

Once you have your filling on top, then you can cut it into individual squares. You should get a dozen slices. You can cut with a sharp knife or pizza cutter.

Get your loaf tin and line it with parchment paper. Remember to leave a little overhang in order to lift it easily out of the tin once you finish baking. Stack your pieces of dough and carefully lay in the tin.

Cover with a damp towel and let proof in a warm place for 45-75 minutes or until roughly double in size. It will look puffy and engorged. Then you can bake it.

Storing It and Extra Tips

• How to store it? This is a good bread to gorge yourself on when it’s warm, but if you have leftovers, you can store in an airtight container at room temp. It will keep fresh for 3-4 days. You can reheat in a toaster oven or in a convention oven.
• It can also be frozen. Just make sure wrap it up as well put in a freezer-safe, air-tight container. Reheat in an oven.
• To have consistent results I recommend using a scale to measure your ingredients. Cup measurements can vary because flour has a lot of air pockets that can be compressed and mess with your quantities.
• Check the temperature. It’s best to make bread on a warm day. Yeast is sensitive to temperature and if your home is too cold, it could affect the rising time. I like proofing my dough in a closed oven with just the oven light on.
• Check your yeast. You could have expired yeast and not be aware. If your yeast is dead, your dough will not rise. If you see air bubbles when you pour your milk over your dry ingredients, then you know they are alive.

Want More?

Try Out Similar recipes below:

• Homemade Rye Bread
• Easy Vegan Garlic Naan
• Delicious Artisan Bread

I hope you try this recipe. If you tried this recipe, let me know in the comments below.

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