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.
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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 |
2531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3033 mg | 132% | |
| Total Carbohydrate | 418.8 g | 152% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 16.2 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 607 mg | 13% | |
*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.
