- Take 1/2 cup warm almond milk in a bowl, add the yeast and sugar. Stir lightly.
- Set it aside for 10 minutes to allow the yeast to bloom. *If the yeast is too hot it won’t bloom. If the yeast doesn’t bloom, start again.
- Add the flour, dried rosemary and salt to a bowl. Now add the butter and slowly add the yeast mixture
- Do not add all the yeast mixture at once. Keep adding a little bit at a time and make a dough.
- Add the rest of the warm milk and slowly keep kneading. You may not need all the almond milk so use it when you feel the dough is drying up.
- The dough needs to be tacky and not extremely sticky. Place the dough on a lightly floured work surface and knead for 8-10 minutes. Add additional flour 1 tbsp at a time if the dough is still sticky. *If you add too much the bread will be more on the dry side.
- The longer you knead the smoother the dough will be. Once the dough has become smooth, pace it in the bowl for it’s first rise/proof for 45 minutes.
- Punch down the dough to release the air, then with greased hands divide the dough into 6-8 equal parts. Grease a baking dish or pan and brush the tops with melted vegan butter.
- Garnish with additional dried rosemary and flake salt. Allow to rise/proof in the oven for another 30 minutes.
- Preheat the oven to 375, place in the middle rack and back for 20 minutes. Brush them with additional vegan butter and serve.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Serving Size: 1