Ok, this bread is so good. I'm serious. It's bakery status good. At least, in my humble opinion.
This recipe is adapted from here!
This is what you need:
- 14 oz all purpose flour (or 3 1/4 cup)
- 2 tsp coarse pink salt
- 2.5 tbsp brown sugar
- 1/2 cup warm water
- 1/2 cup plus 1 Tbsp almond milk (or alternative of your choice)
- 3/4 tbsp instant yeast
- 1/8 cup vegetable oil (or melted vegan butter)
- 1.5 cups shredded vegan cheese of choice (I had daiya jack cheese that I shredded)
- 2 tbsp herbes de provence
Feel free to mix it up! You can add a TON of cheese and a little herbs, or throw in some fresh herbs, maybe some crushed garlic, chillies, etc. The possibilities are endless!
This is what you do!
- In your stand mixer, combine flour, salt, and sugar.
- In a separate bowl, combine water, milk and yeast. Whisk until yeast dissolved. Add this mixture to your dry ingredients
- Add oil to your combined wet & dry ingredients.
- Use dough hook attachment to mix until combined. Let stand for 5 minutes or so.
- Mix until dough becomes smooth and tacky but not sticky (adding flour or water as needed).
- Once it reaches desired consistency, knead dough for 5 minutes or so (in stand mixer).
- Roll dough into ball and place in lightly oiled bowl. Cover with saran wrap and let stand for about 60 minutes, or until dough as doubled.
- When dough has doubled, lightly flour a clean surface, or use a rolling mat (I have one that the Tingstads gave me and it's a dream).
- Punch down dough a few times. Roll dough out into a rectangular shape, about 10 inches wide by 16 inches long. It should be about 1/2 - 3/4 inches thick.
- Now, sprinkle your cheese and herbs onto the dough. Covering it entirely.
- Now starting with the wide end, roll up 'jelly style' - like a fruit roll up. You should be making a short fat roll, not a long skinny roll. That make sense?
This is where you make the fun shape on the top. This is called "Estonian Kringle" style.
- Starting at the top of your roll, about an inch of the way down, slice your roll straight through so that you have 2 separate strands of dough. Rotate them a little so that that cheese is facing upwards.
- Now you sort of braid the dough. So put the left over the right, straighten out, and repeat. Be sure to pinch the ends together at the top and bottom for a good seal.
- Place in a lightly oiled bread pan. (You have the option here to do a second rise - you can cover with saran wrap and let rise until dough is above pan line - I'm sure it would make a fluffier bread - I didn't, and it still turned out unreal).
- Bake at 350 degrees for about 25 minutes. After 25 minutes, check your bread, if it is already quite brown on top, lightly cover with foil. Bake additional 20 minutes. (Total bake time = 45 minutes).
- Remove from oven and let cool in pan for a couple of minutes. Remove from pan and let cool on cooling rack. Don't be tempted to slice into it just yet! Let sit for about 1 hour before diving into it. YUM!