Vegan Homemade Bread with Red Pepper Spread
Elevate your bread-making game with this irresistible Vegan Homemade Bread with Red Pepper Spread. This recipe combines a soft, perfectly golden loaf made with simple pantry staples and a creamy, flavor-packed spread crafted from roasted red peppers, garlic, cashews, and a hint of nutritional yeast for a savory twist. Designed to be both hearty and wholesome, this plant-based bread is ideal for breakfast, snacks, or as a show-stopping addition to any dinner table. With minimal effort and plenty of flavor, this recipe is perfect for vegans and bread enthusiasts alike. Whether you're dipping, spreading, or simply savoring the bread on its own, this delightful combination promises to become a staple in your recipe repertoire. Easy to make, utterly delicious, and 100% dairy- and egg-free—this homemade vegan bread with red pepper spread is destined to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 1 packet active dry yeast
- 1 tablespoon sugar
- 1.5 teaspoons salt
- 1.5 cups warm water
- 2 tablespoons olive oil
- 2 whole roasted red peppers
- 2 cloves garlic
- 1 tablespoon lemon juice
- 0.5 cup cashews
- 2 tablespoons nutritional yeast
- 2 tablespoons water (for spread)
- 0.5 teaspoon salt (for spread)
Instructions
In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for 5 minutes until it becomes frothy.
Add olive oil, salt, and 2 cups of the flour to the yeast mixture. Stir until combined.
Gradually add the remaining flour, half a cup at a time, until a dough forms.
Transfer the dough to a lightly floured surface and knead for about 7-10 minutes until it is smooth and elastic.
Place the dough into a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 375°F (190°C).
Punch down the risen dough and shape it into a loaf. Place it into a greased loaf pan.
Cover the loaf pan and let the dough rise again for about 30 minutes.
Bake the loaf in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
While the bread is baking, prepare the red pepper spread. Blend the roasted red peppers, garlic, lemon juice, cashews, nutritional yeast, water, and salt in a food processor until smooth and creamy.
Once the bread is done, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice the cooled bread and serve with the red pepper spread.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4674 mg | 203% | |
| Total Carbohydrate | 371.7 g | 135% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 17.2 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 1578 mg | 34% | |
*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.
