For the dough

  • ▢3 cups All Purpose flour
  • ▢1 ¼ cup vegan Milk warm
  • ▢2 teaspoon Active dry vegan yeast
  • ▢1 teaspoon Sugar
  • ▢2 tablespoon vegan Butter softened
  • ▢1 teaspoon Garlic powder
  • ▢1 teaspoon Salt
    For the filling
  • ▢1 ½ tablespoon Melted vegan butter
  • ▢2 teaspoon Italian mixed herbs
  • ▢1 teaspoon Crushed red chili flakes optional
  • ▢½ cup Grated vegan cheese
  • Making the Dough
  • In a small bowl, dissolve the yeast in ½ cup of warm milk and sugar. Leave aside for about 5 mins, until the yeast gets activated and froths up.
  • In the bowl of a stand mixer, add 2 ¾ cup of flour, salt, garlic powder and softened butter. With the dough hook on, mix it for couple of minutes.
  • Now add the frothed up yeast mixture and the remaining ¾ cup of milk and knead it to form a smooth, soft, elastic dough. Make sure the dough is not sticky. If the dough appears sticky add the remaining ¼ cup of flour in batches until it forms a elastic dough. Do not dump all the remaining flour, just add enough until it forms a soft dough.
  • Shape the dough into a ball and then place it in a well oiled bowl. Turn the dough over in the bowl, so that it is evenly coated with oil. Cover the bowl with plastic wrap and let it rise for about a hour to 1 ½ until it is doubled in size.
  • I used my Instant Pot to proof the dough and it took me just 30 minutes to do the first proofing. I set it on yogurt mode and set it to low heat and timed it for 30 minutes. Make sure you use a glass lid to cover the IP and not the actual lid as it could get stuck under pressure.
  • If the dough appears not completely proofed, let it continue for 10 more minutes or until it is doubled.
    Shaping the Bread
  • Dust the work surface lightly with flour and dump the raised dough. Deflate the dough and form a square with it. Now roll it out to form a 12 x 12 square.
  • Brush the surface with melted butter and evenly add the herb and crushed red pepper. Also spread the cheese over the dough and using a rolling pin, slightly roll on top of the dough, so that the filling sticks better to the dough.
  • Using a pizza cutter, slice the dough into 6 even strips.
  • Lay each strip on top of another with the topping facing up. The strips need not be perfect, just make sure you evenly try to stack them.
  • Now with a very sharp knife, cut straight down the stack dividing it into 6 equal squares.
  • Grease and lightly flour a 9 x 4 loaf pan. Layer the square slices, cut side down into the loaf pan.
  • Wrap the loaf pan with a towel or plastic wrap and let it rise again for about an hour.
  • Lightly brush the top with milk and bake it in a preheated 350 F oven for about 30 – 40 mins, until it is done and the top is golden brown.
  • Let it cool on a wire rack and then start pulling it apart the and eating!
  • Calories: 275kcal | Carbohydrates: 39g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 401mg | Potassium: 133mg | Fiber: 2g | Sugar: 3g | Vitamin A: 369IU | Calcium: 109mg | Iron: 2mg