Garlic And Leek Twist Bread Vegan Recipes Lucy Lentils

Instructions

1. In a small bowl, combine the lukewarm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy.

2. In a large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until the dough comes together.

3. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

4. While the dough is rising, prepare the garlic and leek filling. In a skillet, heat a bit of olive oil over medium heat. Add the minced garlic and sliced leek, cooking until softened and fragrant, about 3-5 minutes. Season with dried thyme, salt, and pepper. Remove from heat and let it cool.

5. Once the dough has doubled in size, punch it down and roll it out on a floured surface into a rectangle about ¼ inch thick.

6. Spread the garlic and leek filling evenly over the dough, leaving a border around the edges. Roll the dough tightly into a log, starting from one long side.

7. Using a sharp knife, cut the dough log in half lengthwise, leaving one end intact. Twist the two halves together, keeping the cut sides facing up. Pinch the ends together and tuck them under the loaf.

8. Carefully transfer the twisted dough to a parchment-lined baking sheet. Cover with a kitchen towel and let it rise for another 30 minutes.

9. Preheat your oven to 375°F (190°C). Bake the Garlic and Leek Twist Bread for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

10. Let the bread cool slightly before slicing and serving. Enjoy your flavorful vegan twist bread with a spread of plant-based butter or as a side to your favorite soups and salads.