Vegan Cheddar Cheese and Herb Bread

Does a loaf of bread last long in your house?  It doesn't in ours!  I bake bread several times a week.  I may mix it up a little by throwing a biscuit or a roll into the line-up every now and then, but when it comes down to it, nothing replaces a freshly baked loaf of bread.

For this recipe, I used non-dairy cheddar cheese, but you can use any non-dairy cheese you like.  Same goes for the herbs.  This bread makes a scrumptious sandwich!


1 cup warm water
2 1/4 teaspoons yeast 
2 1/2 cups organic, unbleached flour
1 1/2 cups non-dairy cheddar cheese
2 tablespoons organic, extra virgin olive oil
1 tablespoon organic, garlic powder
1 tablespoon organic, onion powder
1 tablespoon organic, dried dill
2 teaspoons chive salt
*recipe for chive salt is available under seasonings


Using your stand mixers bowl, add yeast and water.  Let the yeast bloom for 5 minutes.

Add flour, mix on medium speed for 2 minutes.  Add non-dairy cheese, olive oil, herbs, and salt.  Continue mixing on medium speed for 3 minutes.  Turn the mixer up to high for an additional 3 minutes.

Cover bowl with a clean dish towel and let rise 1 hour.

During the last 5 minutes of rising time, pre-heat oven to 400 degrees, and lightly oil a loaf pan with olive oil or non-dairy butter.

After 1 hour, punch down the dough to release the trapped air.  Form the dough into a log and place it in the greased loaf pan.

Bake for 30-35 minutes, or until the top turns a golden brown.  Let cool, remove from pan, and enjoy!

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