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. For a whole wheat sandwich bread, see here.
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 . 😉
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.
Steps:
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.
Vegan White Sandwich Bread Recipe
Ingredients
- 1/2 cup (125 g) warm water
- 1 Tablespoon raw sugar or 2 Tablespoons maple/agave
- 1 Tablespoon active yeast
- 1/2 cup (125 ml) warm almond milk or other non dairy milk
- 2 Tablespoons oil
- 3 cups (375 g) organic bread flour or all purpose flour or unbleached white flour (See notes section for 100% whole wheat bread)
- 1 1/4 teaspoon (1.25 teaspoon) salt
Instructions
- 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 / 190ºc for 35-40 minutes.
- Remove the bread from pan. Cool completely before slicing.
Notes
Spray oil on top or dust enough flour to keep from sticking. Cover the top in the last 5 minutes with another parchment to reduce browning. Brush melted vegan butter after baking for softening the crust. Nutritional values based on one serving
Nutrition
pym says
April 8, 2019 at 8:44 amwould i need to change oven temp or cooking time if i bake this in a pullman loaf tin?
Richa says
April 8, 2019 at 10:47 amtemp will be same, check 10 mins earlier.
Tai says
June 23, 2019 at 2:15 amabsolutely gorgeous.
I’ve baked a portion for 4 servings, following the recipe very attentively. it was an absolute success. SO happy, it is the very first bread I’ve ever made.
Wish I could share a photo!!!
Thank you so much for sharing your recipes! <3
Richa says
June 24, 2019 at 5:47 pmthanks! you can share a picture to my facebook page!
Lee says
July 2, 2019 at 8:03 amPerfect recipe. Thank you.
Richa says
July 2, 2019 at 10:13 amthanks!
Amber says
July 27, 2019 at 8:37 amHas anyone attempted this in a bread maker?
Michele says
August 1, 2019 at 3:55 pmSo easy with very little active work time! Rose beautifully and has a great texture-the spongey feeling I want from classic white bread! Took 1 hour in first rise, 30 minutes in second rise, and 35 minutes to bake.
Richa says
August 1, 2019 at 10:28 pmawesome!
Atlas says
September 23, 2019 at 2:36 pmHow long does this last in the fridge after baking?
Richa says
September 23, 2019 at 2:58 pm7 to 10 days.
Madhvi says
October 14, 2019 at 7:26 amHi! Is the whole bread 200 kcal? I was a bit confused about what the serving size was.
Richa says
October 14, 2019 at 11:55 amno, its for 1 serving of 8. You will get 16 or more slices, so 1 serving is approx 2 slices
Tari says
October 26, 2019 at 10:21 pmLove your recipe! So simple and easy to make.. it tasted delicious as well. Thank youuu..
Richa says
October 27, 2019 at 12:09 amThanks!
Shauna says
November 18, 2019 at 4:47 pmMade this many times and it’s very yummy! My go-to bread recipe. Thanks!!
Richa says
November 18, 2019 at 9:16 pmthanks!
Wyatt says
December 11, 2019 at 8:42 pmThese are great! Thanks!
Jani says
January 8, 2020 at 1:28 amPerfect bread!
Tracy says
January 15, 2020 at 6:49 pm7 years later, the recipe is still good. 🙂 I used homemade cashew milk and rapid rise yeast, and the recipe turned out lovely! I’ve never seen a loaf of bread eaten so quickly. My 4 year-old son was eating slices plain. Thanks for the recipe!
Richa says
January 16, 2020 at 3:31 pmawesome!
azzam ejjeh says
March 26, 2020 at 6:04 amCan I omit all types of milk?
Richa says
March 26, 2020 at 3:46 pmyes use water instead
Nidhi says
March 26, 2020 at 8:38 amI have never baked bread before so wondering if there are certain brands of active yeast you recommend? I live in the US.
Richa says
March 26, 2020 at 3:46 pmi use red star active yeast
Nidhi Doshi says
April 8, 2020 at 7:37 pmThanks! The only yeast I could find during this lockdown is instant yeast. Should I still use the same quantity as mentioned in the recipe? Also, if using instant yeast, do I need to mix it with warm water? Thanks!
Richa says
April 9, 2020 at 4:29 pmYes just follow the recipe!
Aravinda says
March 26, 2020 at 11:13 amFirst time to make bread at home, would like to know if whole wheat flour can be used in place of all purpose?
Richa says
March 26, 2020 at 2:00 pmyes, but usee this recipe as whole grrain needs more moisture and adjustment to the recipe https://www.veganricha.com/100-whole-wheat-bread-recipe/
Aravinda says
March 26, 2020 at 2:32 pmOh, thanks much for quick response and the link too!
Annie Bourbonnais says
March 27, 2020 at 11:47 amHi Richa,
I was wondering how long this break keeps for and if it is possible to freeze some of it?
Thanks!
Richa says
March 27, 2020 at 5:52 pmyes you can freeze it. On the counter for 5-6 days. in th fridge for 2 weeks
Paul says
March 28, 2020 at 12:51 pmThanks for the recipe! Just what we were looking for to get through the lockdown. Came out perfect.
Seema D. says
March 28, 2020 at 1:53 pmCame out great! Always look forward to you recipes. Thank you.
Richa says
March 28, 2020 at 3:28 pmTthanks!
Heather says
April 1, 2020 at 6:39 amI made this last week and it was a hit. My husband said it was the best bread he’s ever tasted! Thanks!
Lynn says
April 20, 2020 at 3:00 pmI can’t cook worth a darn but thought I would give this recipe a try. OMG! It is delicious! Can’t believe I did not screw it up. Thank you so much.
Holly says
April 25, 2020 at 12:07 pmCould you use melted butter instead of oil?
jason says
April 25, 2020 at 6:59 pmhi! this recipe looks wonderful. i just tried to make it, everything seemed fine and i followed all the instructions. however, my bread just didn’t puff up in the oven. it’s stout and not fluffy, but it is baked all the way through. it just so dense 🙁 this seems to happen a lot for me but i can’t figure out what it is! any advise?
Richa says
April 25, 2020 at 10:48 pmThat might happen because of several reasons. Did the dough rise really well before baking? If it did that means the Yeast was working fine, else it probably died. If the bread doesn’t bother doing baking, then it will bake up dense as there isn’t the airy ness keeping the dough light.
Abi says
April 25, 2020 at 9:55 pmHi Richa, I tried this recipe twice. I have never made bread before. I love the taste and the crust is amazing. However, it is super dense. It doesn’t have the nice holes I see in your picture, and it’s not spongy at all. I proofed for 2 hours first, then 1 hour second proof. Kneaded by hand for 15 mins. Hope you had some tips for a new baker? 🙂
Richa says
April 25, 2020 at 10:44 pmDid the bread dough rise during resting?
Abi says
April 26, 2020 at 8:53 amYes, it rose beautifully
Kele says
June 9, 2020 at 8:41 amYou may have over-kneaded your dough. The longer you work any gluten-containing product, the more dense it will become. Tell-tale signs are usually to super hard crust and a very dense interior. If you try again, cut your kneading time in half and see if you get better results!
Erin says
May 16, 2020 at 2:13 pmI made this exactly as written using Red Star quick-rise yeast and almond milk. It’s absolutely perfect! Thanks so much, Richa. Your recipes have never once let me down. <3
Eva Kennedy says
May 31, 2020 at 9:35 amWhat size pan do you recommend?
Vegan Richa Support says
May 31, 2020 at 4:56 pmA loaf pan will work!
Anshula says
June 2, 2020 at 12:03 pmHi how do I make this bread with instant yeast?
Thank you
Richa says
June 2, 2020 at 12:11 pmUse same amount
Cameron Childs says
June 7, 2020 at 8:11 pmI have brand new yeast but mine didn’t rise as well as the photo pictured here. It’s maybe half that size – 2 hours first rise, 90 mins second. My house was on the cooler side today – could that be it? Any other tips?
Cameron Childs says
June 7, 2020 at 9:05 pmFeel free to delete this comment. I just tasted it and think I oversalted!! Will try again tomorrow. 🙂
Vegan Richa Support says
June 11, 2020 at 8:26 pmOptimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit), but dough will rise at any room temperature. I suggest rising it atop your water heater or refrigerator; or on a high shelf, on top of a heating pad set to low or close to a heat source. the first rise shouldn’t take too much longer than 1.5 hours. I hope that the next try works out – let me know.
Saa says
June 15, 2020 at 3:36 amDoes it take more than 1.5 hours to double in size? Did i do something wrong?
Vegan Richa Support says
June 17, 2020 at 10:58 amit shouldn’t take too much longer than 1.5 hrs. It depends of the temp. of your kitchen and if you followed the recipe exactly.
Robert says
July 13, 2020 at 3:34 pmI usually don’t leave comments but this bread is amazing!!! It’s so tender and flavorful! And surprisingly, it’s sturdy! Its held up to a veggie burger perfectly. Such a great recipe that I’ll be going back to a lot! Thank you!!!
Vegan Richa Support says
July 13, 2020 at 3:54 pmWell thank you so much for the kind review! I’m so glad you liked it! 🙂
Christina says
August 2, 2020 at 10:44 amUse this for buns! They come out crusty and are amazing for any type of “juicy” sandwich or with pb and jam!! I double the recipe!
Richa says
August 2, 2020 at 10:54 amAwesome
Shelby s says
August 9, 2020 at 3:19 pmDelicious! Follower recipe as is and used almond milk and coconut oil. Fantastic!
Vegan Richa Support says
August 10, 2020 at 8:00 amI’m SO glad you enjoyed this recipe, thanks for stopping by!
Erin says
October 15, 2020 at 11:36 pmThis is my favorite white bread recipe! It always comes out perfectly and is slices wonderfully. Perfect for toast and sandwiches.
Vegan Richa Support says
October 16, 2020 at 9:38 amyay! thank you