Ingredients
300g | 2 cups plain flour
120ml | 2 tbsp olive oil
7g sachet instant yeast
160ml | 1 cup + 1 tbsp lukewarm water
½ tsp salt
1 tbsp brown sugar
For the filling
100g vegan cream cheese, I used violife
1 tbsp chopped fresh rosemary
1 tsp dried sage
½ tsp garlic powder
½ tsp sea salt flakes
Method
Pour the dry ingredients into a large mixing bowl and stir together
Add the room temperature oat milk and butter to a small bowl and stir until the butter is nice and creamy
Add the butter and milk to the dry ingredients and mix together until a loose dough forms
Flour your work surface (or you can be lazy and keep it in the bowl) and knead for around 7-8 minutes until a doughy texture has formed then pop back in the bowl, cover with a tea towel and leave in a warm place to rise for around 60 minutes
Knock the dough back by giving it another knead for a minute or two, then roll into a 2cm thick rectangle, add the cream cheese and sprinkle the fresh rosemary on top. Add the dried garlic powder,
Roll the dough lengthways into a long sausage shape, then using a sharp knife slice down the middle (lengthways)
Press the ends together and overlap each length to create a twisted pattern (refer to the images if needs be) then pop into a greased loaf tin and allow to prove for another 30 minutes in the baking tin (covered with a tea towel)
I had too much dough for one loaf tin, so created a mini loaf with the overspill
Preheat the oven to 190ºC and bake for 25-30minutes, stick a knife in the centre and ensure it comes out clean
Allow to cool on a cooling rack for around 30-40 minutes (maybe test the end slice to make sure it’s okay)
Enjoy!
