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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.ย
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.ย
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.ย
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.ย
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.ย
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 . ๐
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.ย
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 unhealthyย 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.ย
You can read more about elephants use in India here.ย 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.ย
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.
ย
Vegan White Sandwich Bread Recipe
Ingredients
- 1/2 cup warm water
- 1 Tablespoon sugar , or maple/agave
- 2.5 teaspoons active yeast
- 1/2 cup warm almond milk , or other non dairy milk
- 2 Tablespoons oil
- 3 cups organic bread flour, or all purpose flour or unbleached white flour (See notes section for 100% whole wheat bread)
- 1 1/4 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 to the dry flour and mix well. Knead for 5-8 minutes into a soft smooth non sticky dough. If using a stand mixer, you might need to add a few tablespoons more flour.
- Use more water or flour if needed and knead until somewhat smooth. Spray water on top.
- Cover the bowl with a towel and let rise in a warm place for 1.5 hours or until doubled. I usually keep it in a warmed oven (warm the oven to 130-150 degF)
- Take the dough out, punch it down. If it is too sticky, and an tbsp or so flour to knead and shape. Shape into a loaf, by flattening the dough then rolling into a jelly roll.
- Place in a greased or parchment lined bread pan. Spray water on top and sprinkle seeds or oats. .
- Cover lightly with a towel and let rise until doubled. 30-40 minutes.
- Bake in pre-heated 370 degrees F / 190ยบc for 35-40 minutes. Cover the top in the last 10 minutes with parchment to reduce browning.
- Remove the bread from the pan. Cover with a towel to cool. This will help soften the crust. Cool completely before slicing.Store: Store refrigerated in a closed container for upto a week.
Notes
Spray oil on top or dust enough flour to keep from sticking. - Brush melted vegan butter after baking for softening the crust. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I grew up watching, and helping, my mother bake bread but had gotten out of the habit over the years. Since my life-long intolerance to lactose has gone full circle back to nearly 100% I’ve been on a mission to find the perfect white bread everyone will eat. Hurrah! Thank you, it really is the easiest and best recipe out there, it tastes like my mom’s bread! I make it regularly, every week. I make 2 loaves at a time; I’ve tried 3 and though they didn’t rise as well, it was still good tasting. I think it was because I didn’t give the dough enough relaxing time. I’ve gone back to slapping it down hard on the counter and letting it rest for a few minutes when it gets sticky and the results are consistently 100% fabulous bread. It’s also a relief to not pay almost $7 per loaf! (I’m very picky about my bread, we French-speaking people do love a good bread lol) A definite 5 stars!
Bravo! And ty once again
Great recipe and easy to work with. My loaf turned out well, both texture and taste wise! However, my loaf didn’t rise as tall or as airy as yours. I poked the dough and it seemed ready to go into the oven (slowly springing back). Any ideas how I can get a better rise in the oven?
yay!
My grandma used to make fresh bread all the time, so I decided I wanted to try making my own bread. This recipe very very easy to make and is delicious!! Way better than any store bought bread. Even my non vegan boyfriend loves it!!
I’m so happy to hear!
This bread is so good youโll never want to buy sandwich bread again. The crumb is perfect for sandwiches. I made this to have bread for sandwiches on a hike. I may have to make another loaf, itโs so good I canโt stop eating it! Thank you for this recipe!
you can hike for hours – enjoy
Hi, can I make this using gluten free flour?
I suggest this instead: https://www.veganricha.com/white-oat-bread-loaf-gluten-free-vegan/
You say a “loaf pan” will work for the amounts in the recipe, but they do come in different sizes. I have 6 by 9 and 4 1/2 by 8 1/2. Which would be best here? Thank you.
“Makes 1 8.5 by 4.5 bread pan”
Love it- never fails! Today I tried 1 wheat n 2 cups bread flour and still perfect!
good to know! thank you
The bread turned out amazing! I kneaded in food processor so was not sure, but worked perfect!
My bread kind of cr aksed on one side, maybe I Shd have scored the top, but overall itโs just perfect!
Thanks for the amazing recipe!
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Can you make this recipe into a multigrain bread?
I suggest this instead: https://www.veganricha.com/whole-grain-seed-bread-recipe/ or if your search multigrain on my site many many options appear!!
I’m new to baking from scratch and not vegan. I have tried a dozen recipes which were highly rated over the internet. Even the popular King Arthur recipe resulted several lousy dense loaves of basic sandwich bread! The husband declared homemade bread is gross and not worth the effort. Suggested we bite the bullet, put masks on and just go buy bread. I felt really discouraged until one day I came across your website! I have tried this recipe twice now and it’s theeee BEST!!! And guess what? The husband says this bread tastes just like store-bought. I will always make this bread recipe. It’s perfect! Thank you for posting it!!!!
thank you for finding me – that’s great