Vegan Savory Bacon Bread
Elevate your bread-baking game with this irresistible Vegan Savory Bacon Bread recipe, a true comfort food offering a plant-based twist on a classic favorite. This hearty loaf combines the rich, smoky flavors of vegan bacon with aromatic notes of rosemary, smoked paprika, and garlic powder for a perfectly seasoned, savory treat. The fluffy, homemade dough is easy to prepare, and the unique rolling technique creates a visually appealing spiral that distributes the tasty fillings in every slice. With only 30 minutes of prep time and 40 minutes of baking, this bread is the perfect centerpiece for brunch spreads, cozy dinners, or even as a satisfying snack. Serve warm or at room temperature, and let your taste buds delight in the vegan-friendly bacon bliss!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1.5 cups warm water
- 1 tablespoon coconut sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 6 pieces vegan bacon strips
- 1 teaspoon smoked paprika
- 1 tablespoon chopped fresh rosemary
- 0.5 teaspoons garlic powder
Instructions
In a large mixing bowl, dissolve 2.25 teaspoons of active dry yeast and 1 tablespoon of coconut sugar in 1.5 cups of warm water. Let it sit for about 5 minutes until the mixture becomes frothy.
Add 3 cups of all-purpose flour and 1 teaspoon of salt to the yeast mixture. Stir to combine until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1-1.5 hours.
During the rising time, cook the vegan bacon strips in a pan over medium heat until crispy. Let them cool and then chop into small pieces.
Once the dough has risen, preheat your oven to 375°F (190°C).
Punch the dough down and roll it out into a rectangle, approximately 10x12 inches.
Sprinkle the chopped vegan bacon, 1 teaspoon of smoked paprika, 1 tablespoon of chopped fresh rosemary, and 0.5 teaspoons of garlic powder evenly over the dough.
Roll the dough up tightly starting from one of the long edges, similar to rolling a cinnamon roll.
Place the rolled dough seam side down on a greased baking sheet or parchment-lined loaf pan.
Cover it with a cloth and let it rise again for about 30 minutes.
Brush the loaf with 2 tablespoons of olive oil and, if desired, sprinkle a little extra rosemary or smoked paprika on top for garnish.
Bake in the preheated oven for 35-40 minutes or until the bread is golden brown and sounds hollow when tapped.
Remove from the oven and let it cool on a wire rack before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3873 mg | 168% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 13.0 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 901 mg | 19% | |
*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.
