Garlic and Leek Twist Bread
Ingredients
- 3 cups plain flour | 400g
- Fast action yeast
- 3/4 cup oat milk |210ml *room temperature
- 1/4 cup olive oil
- 1/4 cup vegan margarine
- 1 large leek
- 1 tsp garlic powder
- 1 tsp dried parsley
- Pinch salt
Preparation
Add the warm milk, sugar and yeast into a bowl and leave for around 5 minutes to froth
Add the flour, and salt to a large mixing bowl, then once the milk and yeast have reacted, pour those into the mixing bowl with the olive oil and bring together with a spoon or your hands
Move to a floured work surface and knead by hand for 10 minutes until, you can also add the dough to a machine and knead for the same amount of time
Clean out the mixing bowl, then add a few drops of olive oil, place the kneaded dough within the bowl, cover and leave in a warm place for around 1 1/2 hours
Prepare the filling by finely chopping the leek then beating into the margarine, add the salt, pepper, parsley and garlic powder and mix until combined then leave aside
After the dough has risen, knock it back and roll onto a floured surface
Using a rolling pin, roll it out into a rectangle shape, around 2-3cm thick
Spread the butter and leek filling onto the surface of the rolled out dough leaving just a thin border
Roll the dough lengthways, to make a long sausage shape, then using a sharp knife carefully slice down the middle (also lengthways) to it should leave you with two long strands
Overlap the two strands, keeping the exposed filling facing towards you (this will help the butter ooze out and bake) then place in a large loaf tin, cover with a tea towel and leave to rise for a further 30 minutes
Preheat the oven to 190c/380f then place the risen dough in for 25 minutes, then cover with baking foil and bake for a further 20-25 minutes