Monday, June 16, 2014

Easy Garlic Nooch Bread

Not your mama's garlic bread.
I am a sucker for garlic bread. It has all these great functions when paired alongside a pasta meal. Mainly to lap up tomato sauce. Yes. Garlic bread is great for dipping. And for a tomato and Beyond Meat's Beefless Crumble, the garlic bread had to be just right to be worthy of such.
Now without active yeast, this small loaf won't rise above the bread pan, but can be a great, generous portion in the manner you slice it. A much better option than grocer's freezer garlic rolls. Enticing garlic (feel free to use roast minced garlic) flavor is met with the "cheesy" taste of nutritional yeast- our good friend nooch. I recommend eating straight after cutting. It's hot and moist, bursting with deliciousness. Wheat flour makes it look rustic and sea salt crystals sparkle between bites. That is if your find yourself looking at garlic bread as an art like me! ;)

Easy Garlic Nooch Bread Ingredients and Preparation

1 1/2 cup flour
1 teaspoon baking soda
1/4 cup nutritional yeast (aka nooch)
2 teaspoon garlic powder
2 teaspoon Italian seasonings
1 teaspoon salt
1/4 teaspoon black pepper
1/3 cup coconut oil, melted (olive oil would be splendid too)
1 cup water

Preheat oven to 400 degrees.
Sift flour, baking soda, nutritional yeast, garlic powder, Italian seasonings, salt, and black pepper together.
Add coconut oil and water, mixing evenly.
Pour into a greased bread pan and bake for 50 minutes to an hour.

This perfect loaf comes out- hot and ready for immediate devouring.
Ready to be lapped up with "meaty" tomato sauce.

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