Vegan White Sandwich Bread Recipe

Vegan White Sandwich Bread Recipe | Vegan Richa


Another few days of digging through the drafts and editing pictures.. It seems like my props and camera will be unpacked after everything else:).

We hardly ever eat any White bread. Hubbs and me both like hearty whole grain breads. The closest we come to one is a sourdough. I had not posted a vegan White bread recipe yet, so decided to add one. The bread can be used as a base recipe and changed up to include other flours or cracked grains or seeds. 

This Sandwich bread is easy, soft and delicious. It doesn’t contain any eggs or milk powder or preservatives or dough conditioners(derived from bird feathers) etc like the usual White Breads found in stores. The almond milk and oil are enough to add the moist softness to the bread. 
The key to a nicely formed dome and airy crumb is kneading. If you can, knead the dough for 8-10 minutes. The bread will bake great without that much kneading too, but the kneading helps with good gluten formation which helps hold the bread with all that air in it. 

The bread keeps well on the counter for a few days. For longer life, refrigerate it in a zip-lock/air tight container for upto 7 days. You can eat it as is, toast it, make sandwiches, use it wherever you want, savory or sweet.

Make this Vegan White Sandwich Bread!

Makes amazing Grilled Sandwiches. like this Buffalo Millet Sandwich. Millet cooked in Buffalo sauce, peppers and creamy ranch, grilled up between 2 slices. 

You can also make burger buns with the dough. Make 6-8 balls of the dough. Shape, spray water on top, let rise for 20-30 minutes, then bake for 25-30 minutes. Perfect for any grilled up burgers to serve this summer. 

For more Loafs see the Bread collection here.

Did I mention that as kids we used to love to eat the crumb and leave out the crust.(nope, bread wasnt available at homeeveryday. We would get one loaf a week.). To get us to finish our bread, mom made up a theory that all the good nutrients of the bread are actually in the crust, just like an apple . πŸ˜‰

It is getting warm finally in Seattle and that means some amazing fruits showing up in the market. Fresh and room temperature fruits are something I miss the most from back home. India being a tropical country has an abundant supply of local fruits all year round. And not just a few, there are several families of fruits that are available. Snacking between meals would be grabbing a couple of fruits. Things come full circle dont they. Eating more fresh fruits and veggies again now, after all the meaty and processed snack diet we had settled into after moving to the US. 

In other news.
Elephants continue to be exploited on the streets of India where they are forced to beg on the streets, in temples and perform in marriages or circuses. Bijlee, the elephant, who hasd been worked for 50 years, who collapsed on the road recently, was left to die on the street. Even with efforts from rescue orgs, she passed away and her plight is now drawing national and international attention to the unfortunate lives of abuse, limited unhealthy food, no rest days of begging elephants in India. I hope, this movement keeps going just like the movement that was ignited by the beating video of Anne, the circus elephant, that led to a ban of the use of wild animals in circuses in the UK. 
You can read more about elephants use in India here. and sign the petition here.


Proof the yeast. Add dry ingredients and knead into a soft non sticky dough.

Spray water on top and let rise in a warm place until doubled. 

Punch down and shape in to a loaf. Spray water on top, cover lightly with a towel and let rise until doubled.

Bake in pre-heated 370 degrees F for 35 minutes or until the top sounds hollow.

White Sandwich Bread
Allergen Information: Free of Dairy, egg, corn, soy. can be made nut-free with coconut/soy/hemp milk.
Makes 1 bread pan. I used 8.5 by 4.5 inch

1/2 cup warm water
1 Tablespoon raw sugar or 2 Tablespoons maple/agave
1 Tablespoon active yeast
1/2 cup warm almond milk
2 Tablespoons oil

3 cups organic bread flour/ or all purpose flour or unbleached white flour
1 1/4 teaspoon salt

In a bowl, proof the yeast by mixing warm water, sugar and yeast. Let sit for 5 minutes or until frothy.
In another bowl, add the dry ingredients and mix well.
Add the yeast mixture, oil and warm almond milk and knead for 8 minutes into a soft smooth non sticky dough.
Use more water or flour if needed. I added another Tablespoon water. It will depend on the consistency of the non dairy milk and if you used sugar or maple syrup.
Spray water on top. 
Cover the bowl with a towel and let rise for 1.5 hours or until doubled.
Take the dough out, punch it down and shape into a loaf, by rolling into a jelly roll or pulling on all sides.
Place in a greased or parchment lined bread pan. Spray water on top and then spray oil or dust with flour.
Cover lightly with a towel and let rise until doubled. 30-40 minutes. 
Bake in pre-heated 370 degrees F for 35-40 minutes.
Remove the bread from pan. Cool completely before slicing. 

Notes: I use a bowl which can accommodate upto 3 times the size of the dough, so the dough never touches the towel covering the bowl. If it rises and touches it, it can stick to the towel.
Spray oil on top or dust enough flour to keep from sticking.

This bread is being shared at Slightly Indulgent Tuesdays.

Vegan White Sandwich Bread

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  1. says

    that is one beautiful white bread! when i was little, i actually loved the crust. my grandmother told me that eating the crust will give you curly hair πŸ˜‰ and guess what, i have curly hair!

  2. says

    My mom said the same thing about bread crust! Every once in a while you just kind of want a lighter loaf and this looks perfect!

  3. says

    I daresay I’ve never seen such a beautiful loaf of white bread. It really has gotten a bad rap in recent years, but there is really nothing like good, homemade, fresh white bread. I would wolf down every last slice in a heartbeat!

  4. says

    You breads always look so good!

    My mom always used to tell me all the nutrition was in the crusts too. I still wouldn’t eat them. πŸ˜‰

  5. says

    I just made this bread, it turned out great! I used home-made cashew cream instead of almond milk, as it was for my husband who is on an iodine-free diet and most almond milk has salt added. It looks beautiful, and is moist and delicious! Thank you for this recipe.

  6. Anonymous says

    I came here to read, and admire about your White bread baking skill, but honestly, I was more touch to know that you took the time to mention about the problem of “begging elephants”. It continue to break my heart knowing animals are being exploited, abused everywhere despite the fact that we think we are highly intelligent beings. Thanks for taking the time to pay attention to issues like this and continue to spread the knowledge.

  7. Anonymous says

    I’ve made this twice and it comes out too hard. I tried baking it for seven minutes less and it occurred again. What should I do?

    • says

      can you be more specifc about too hard? the crust is supposed be a bit hard to hold the shape well. But when you slice it, the inside is pillowy soft. Maybe your oven is heating up too much? Add another Tablespoon oil and substitute the almond milk with non dairy yogurt and the bread will be even more softer.

  8. Anonymous says

    I made this bread and it came out perfect. Was so happy. Very easy to follow instructions which are a must for me :). Thank you so much.

  9. Anonymous says

    This bread was so easy to make and I am not a very good baker. Getting ready to make it again would love to add some herbs. Any suggestions and how much?

  10. Adelina says

    I love bread and would love to make this one according to your recipe. I do have a sourdough starter and would like to use it – do you have any feedback on how I can use the starter in place of the commercial active yest for this recipe?

    Your bread looks wonderful! Thanks for posting!

  11. anonymous says

    Would a gluten free all purpose flour work as a substitute for regular all purpose flour? I saw that you have an oat bread recipe that is GF but I am oat intolerant. Thanks!

  12. Divya says

    Hi Richa,

    My dough never rose.
    What should I be doing?

    Is there a specific brand of active/dry yeast that I should use?

    • says

      did the yeast get frothy/bubbly at step 1?
      if it didn’t then the yeast was probably old or bad or the water was too hot.
      if it did get frothy, then it died because of something like adding salt directly to the yeast mixture.
      I usually use red start active yeast.

      • Divya says

        Yes, it did. But I am not sure how much it should froth.
        I left it after mixing with warm water and sugar for 10-15 mins inside my oven with the oven lights ON. The oven was not heated.
        I will try the brand you mentioned.

        • says

          it should visibly get bubbly and start smelling of yeast, somewhat like beer. If the bread doesnt rise, then the only reason is that the yeast isn’t doing its job. definitely try a different brand of yeast.
          you can use the dough to make thin crust pizzas, if you havent thrown it away yet.

          • Divya says

            HI Richa,
            I finally tried again with a new pck of yeast. It raised well. I baked it as you mentioned for 35-40 mins, but i didn’t see a brown crust so i continued baking incrementally for 10 mins. The crust still didn’t become brown. but then I stopped and cooled it. The outside is super hard, but the bread itself is soft. It could still be a little softer though. Do you think, it is due to extra baking time? Should I still stop at 40 mins even if the top is not brown?
            Thanks for the awesome recipe. It is super easy.

          • says

            Great! yes probably because of extra baking. i am not sure why the top isnt browning. maybe the oven isnt heating the top as well. bake it at the middle rack of the oven. and in the end, start the broil for 2 to 3 minutes so it browns up.
            the crust will also softer in a few hours.
            another tip for a soft crust is covering the bread with a foil after the 35 minutes, bake for another 5 , remove the bread and foil and let it cool.
            hope this helps!

          • Divya says

            Hi Richa,

            I made couple of batches of bread. It turned out awesome.
            But I couldn’t keep it for too long.
            I had dried white patches within 2 days.
            What can I do to make it little more moist and last for a few days?
            Like make on Sunday and use it until Friday.

          • says

            How did you store the bread? Let it cool completely the store in a bread container or airtight container that is atleast double the size of the bread. I usually keep my bread refrigerated in a ziplock or airtight container since i never finish in 2 days. I toast the slices a bit and use.


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