Dairy-Free Rustic Blue Cheese Bread
Elevate your bread-baking game with this Dairy-Free Rustic Blue Cheese Bread, a flavor-packed loaf that's perfect for those seeking a non-dairy alternative without compromising on taste. Highlighted by the bold tang of creamy dairy-free blue cheese and aromatic fresh rosemary, this artisan-style bread combines the ease of homemade preparation with rustic charm. Made with simple ingredients like all-purpose flour, olive oil, and agave syrup, the dough comes together quickly and delivers a soft, chewy texture with a golden, crusty exterior. Perfect for gatherings or an everyday indulgence, this bread pairs wonderfully with soups, salads, or simply a smear of plant-based butter. Whether you're catering to dietary restrictions or simply love experimenting with unique flavors, this recipe is a must-try that guarantees delicious results every time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams active dry yeast
- 300 milliliters warm water
- 2 tablespoons extra virgin olive oil
- 1 tablespoon agave syrup
- 1 teaspoon sea salt
- 100 grams dairy-free blue cheese
- 1 tablespoon chopped fresh rosemary
Instructions
In a large mixing bowl, combine the warm water and agave syrup. Sprinkle the yeast on top and let it sit for about 5 minutes until it becomes foamy.
Add the olive oil and salt to the yeast mixture, stirring to combine.
Gradually add the flour, one cup at a time, mixing with a wooden spoon until a rough dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add more flour, a little at a time.
Gently knead in the chopped rosemary and crumble the dairy-free blue cheese into the dough until evenly distributed.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preheat your oven to 220°C (428°F). Lightly grease a baking sheet or line it with parchment paper.
Punch down the dough and transfer it back to a floured surface. Shape it into a round loaf and place it on the prepared baking sheet.
Let the loaf rise again for another 20-30 minutes or until it has slightly puffed up.
Make a few shallow slashes across the top of the loaf with a sharp knife.
Bake in the preheated oven for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let the bread cool on a wire rack before slicing.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3410 mg | 148% | |
| Total Carbohydrate | 404.3 g | 147% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 15.4 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
