Garlic and Leek Twist Bread

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Garlic and Leek Twist Bread

  • Author: Lucy | Lucy & Lentils
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Total Time: 50 minutes
  • Yield: 8 slices 1x

Description

Delicious fluffy and light babka twist savoury bread with a leek and garlic butter filling. All vegan friendly, perfect to serve with soups, stews or to dip in hummus.


Scale

Ingredients

For the dough:

  • 400 g cups plain flour around 2 cups
  • 7 g Fast action yeast 1 sachet
  • 1 tbsp caster sugar to feed the yeast
  • 1 tsp salt
  • 210 ml room temperature oat milk ¾ cup
  • 60 ml olive oil 2 tbsp

For the filling:

  • 100 g vegan margarine ¼ cp
  • 1 medium leek around 150-200g
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1/4 tsp salt

Instructions

  1. Add the lukewarm milk, sugar and yeast into a bowl and leave for around 5 minutes to froth
  2. 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
  3. Move to a floured work surface and knead by hand for 5-7 minutes until, you can also add the dough to a machine and knead for the same amount of time
  4. 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 ½ hours
  5. 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
  6. 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
  7. Spread the butter and leek filling onto the surface of the rolled out dough leaving just a thin border
  8. 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
  9. 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
  10. Preheat the oven to 190ºC/374F then place the risen dough in for 25 minutes, then cover with baking foil and bake for a further 20-25 minutes
  11. Allow to cool and enjoy!

Notes

Find more of Lucy’s recipes at Lucy & Lentils.

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