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This weekend I was in Essen to eat. There was a monthly potluck brunch and I brought my tortellini salad with tofu mayo. I also thought of pizza pull-apart bread and put the idea to action in the morning by making a yeast dough. Unfortunately it was too cold in my apartment so it took 1 1/2 hours to let the dough rise. This is why I was half an hour late for brunch. But it was worth waiting! Look how great it turned out!
It is soft and fluffy from the inside. The vegan mozzarella is stretchy and the tomato sauce makes the bread juicy and spicy. Sooo yummy, I will definitely make this more often!
Have fun baking this bread!
- 70 g (2.5 oz) cashews
- 250 ml (1 cup) water
- 2 tbsp soy yoghurt, unsweetened
- 1 tbsp lemon juice
- 1 tbsp yeast flakes
- 1/2 tsp salt
- 2 tbsp psyllium husks, ground
- 500 g (17.6 oz) flour
- 1 pk dry active yeast
- 2 tsp salt
- about 300 ml (1 1/4 cup) lukewarm water
- 100 g (3.5 oz) tomato paste
- 200 ml (3/4 cup plus 1 tbsp) water
- 1 tbsp oregano
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 bunch basil
- Make the cashew mozzarella first. Blend all ingredients in a high-speed blender until smooth. Then add the psyllium husks and mix in for a few seconds. Pour the mass into a greased square plastic container and refrigerate for 2 hours to firm.
- For the yeast dough thoroughly knead all ingredients until a soft dough forms. I put it in my machine for at least 5 minutes. Dust with flour, cover and let rise in a warm spot until it doubled its size. It usually takes 1 hour with me.
- For the tomato sauce put all ingredients in a shaker or screw top jar and shake until combined. Roughly chop the basil. Grease a loaf pan (25 cm - 10 inches).
- Roll out the dough on the dusted counter in a rectangle shape 0.5 cm (0.2 inches) thick. Spread the tomato sauce on and drizzle over the basil. Remove the cashew mozzarella from the container and cube it with a knife. Arrange the mozzarella cube evenly on the pizza - it is very sticky… But you have to go through this!
- Now it gets messy: Cut the pizza with a pizza roller into squares (about 12 cm x 12 cm - 5 in x 5 in), stack them to a pile and then place upright in the loaf pan. I stacked 5 - 6 squares and then placed them in the pan. It's easier than to try one big pile. It's ok if it is a bit messy in the pan.
- Cover the bread and let rise again for 15 minutes. Then place in the lower third of the cold oven and put it on 180° C (360° F). After 45 - 50 minutes the bread is done. If it is tanned enough before that, cover with some aluminum foil to prevent burning.
You can also cook "real" tomato sauce like this one: tomato sauce for pizza. Not up for yeast dough? Also try my bread with tomato and vegan mozzarella!