Instructions:

1. Add warm water, sugar and yeast to a bowl. Let stand for 10 minutes, it’ll get foamy!

2. Add olive oil, milk and salt. Stir in flour gradually. 

3. Knead dough for about 10 minutes or until smooth. 

4. Combine ingredients for the dip in a small bowl.

5. Rip small pieces of dough and roll them into balls (about 2-3cm), and dip them into the un-butter mixture.

6. Place them in a greased baking pan. Pack them loosely as they’ll expand! 

7. Add a 2nd row of dough balls around the edge and fill the middle of the tray with grated Angel Food cheddar! 

8. Cover the loaf with a tea-towel and leave for an hour to rise.

9. Bake at 180C for 25-30 minutes until the top of the bread is golden brown. 

   Serve hot or cold! 

Ingredients for Dough:

• 1 cup warm water

• 3 tsp white sugar (or caster sugar)

• 2 + 1/2 tsp active dry yeast

• 2 tbsp oil (we use olive oil)

• 1 cup non-dairy milk (we use rice or oat)

• 1/2 cup grated Angel Food Dairy-Free Cheddar

• 1 + 1/2 tsp salt

• 6 cups flour + 6 tsp gluten (or use bread flour)

  Ingredients for Un-Butter:

• 8 tbsp Nuttlex buttery (melted)

• 1/4 cup fresh Italian parsley

• 1 tbsp fresh oregano

• 1 tbsp fresh crushed garlic