Combine ¾ cup lukewarm water and 2 ¼ teaspoons active dried yeast in a mixing bowl. Let sit for 5-10 minutes until frothy.

Stir in ¼ cup melted vegan butter, 2 ½ cups all-purpose flour, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and 1 teaspoon salt. Mix until shaggy dough forms.

Knead the dough for 5-7 minutes in a mixer or 8-10 minutes by hand until smooth and elastic.

Shape dough into a ball, place in an oiled bowl, cover, and let rise in a warm place for about 1 hour.

Prepare garlic butter filling by mixing 6 tablespoons salted vegan butter, 6 finely minced cloves of garlic, and optional ¼ teaspoon chili flakes.

Punch down the dough, divide into 10-12 pieces, roll into discs, spread garlic butter filling, fold, and arrange in a greased loaf pan.

Cover the loaf pan and let rise for another 30 minutes. Preheat oven to 350°F (175°C).

Brush top with melted vegan butter and bake for 40-50 minutes until golden brown.

Let cool in the pan for 5-10 minutes, transfer to a plate, and serve warm.