After the dough has risen, beat the dough down with your fist and place the dough onto a lightly floured surface, preferably a cutting board.
Roll the dough out into a rectangle roughly 18 by 12 inches. Spread the garlic herb butter evenly over the dough, right up the edges.
With the 18 inch side in front of you, and the 12 inch sides on running up the left and right, tightly roll the dough into a log. Pinch the seams together and place them face down on a cutting board.
Leaving 1-2 inches at the top, run a sharp knife down the center of the dough log. Rotate the two sections so that the garlic herb filling is facing up.
Keeping the filling sides up, place the left strip over the right. Keep repeating until completely twisted. Take the top part of the twisted log and curl it in on itself unti it reaches the half way point. Take the bottom part of the twisted log and curl it in on itself, in the opposite direction, until it reaches the half way point.
Gently place the dough onto a baking sheet lined with parchment paper. Cover with a towel and place in the oven with the oven light on ONLY. DO NOT HEAT UP THE OVEN. Allow the dough to rest and rise for 45 minutes.
Remove the dough from the oven and preheat to 350°F. Once heated, bake for 40 minutes until the top is golden brown and the bread is cooked through.
Brush the finished bread with melted vegan butter and more fresh herbs if desired. Let the bread cool for 10-15 minutes before slicing.