Monster Mozzarella Bread - Vegan

Does it look like a dessert? yes. Is it? Nope. It's cheesy bread. Very. Cheesy bread. Cheese inside and out... it's almost monstrous.... I decided to do this recipe for my week of Halloween purely because colorful bread is fun. Plus since it looks like a dessert, it's a trick in the form of a treat 😉. The bread is super soft, the mozzarella creamy, and the vibe is spooky fun. Couldn't ask for more.

Monster Mozzarella Bread

Takes 3 1/2 - 4 hours. Only 30min-1hour active time.

Click here for the video

Ingredients:

• dough
• 200 g white bread flour
• 100 g whole wheat bread flour
• 200 mL water
• 1 tablespoon sugar
• 1/2 teaspoon yeast
• 1/2 teaspoon salt
• 2 tablespoons oil
• food dye
• vegan mozzarella 
• 1 1/2 cup water
• 3/4 cup raw cashews (soaked 4-6 hrs if possible)
• 5 tablespoons tapioca starch
• 11/2 tablespoon nutritional yeast
• 11/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 11/2 teaspoon red wine vinegar 
• food dye

Directions:

1. Mix together the dry ingredients for the bread dough and then add the water with food coloring dissolved in it.
2. Knead it together until there is no dry flour left in the bowl then cover and let sit for 20 min.
3. Add the two tablespoons of olive oil onto the bread and knead it in. This should take around 5-7 minutes. Once the dough is sticky and not slick with oil, it is ready. 
4. Cover and let proof for 1 1/2 - 2 hours. 
5. While it rests make the vegan mozzarella:
1. Place all the ingredients in a blender and blend until completely smooth. 
2. Pour that into a skillet over medium heat and stir continuously until it begins to thicken. You will see a few clumps forming as you stir once the thickening begins. This is your cue to start stirring faster. 
3. About 30 seconds after clumps have begun forming, remove from the heat and continue to stir. It should be a sauce-like consistency and when you swipe a spoon along the bottom, it should leave a trail for about 2 or 3 seconds.
4. Let that cool completely.
6. Take your risen dough and punch out the bubbles. 
7. Place on a clean and lightly oiled work surface.
8. Pull the top edge of the dough and fold it toward the center and then pull the bottom and place it over the first fold. Repeat this with the left and right edges and then flip the dough over so the folds are facedown. 
9. Using a rolling pin, roll the dough into a rectangle as large as it will let you roll. 
10. Cover with plastic wrap and let sit for a few minutes then roll again.
11. Now that you have a large rectangle, pour on half of the mozzarella and spread it evenly over the dough leaving a 1inch margin along one edge.
12. Starting at the side opposite that margin, carefully roll the dough away from you being careful not to push out the mozzarella in the process. 
13. Once you are at the margin, pull it up and over the roll. Then pinch to seal the doughs together. 
14. Roll the tube of dough into a spiral and place it on parchment paper inside a cast iron pan. 
15. Cover with plastic wrap and let rise 45 min.
16. Bake at 400ºF for 28-30 minutes.
17. Take the second half of the vegan mozzarella and thicken it more over medium heat.
18. Cover the baked loaf with the mozzarella and eat.