Go Back
–+ servings
Easy White Sandwich Bread to make grilled sandwiches. Vegan Soy-free corn-free Palm oil free Recipe. can be made nut-free
Print Recipe
4.96 from 45 votes

Vegan White Sandwich Bread Recipe

Easy White Sandwich Bread to make grilled sandwiches. Vegan Soy-free corn-free Palm oil free Recipe. can be made nut-free
Prep Time1 hour 30 minutes
Cook Time40 minutes
Total Time2 hours 10 minutes
Course: Bread
Cuisine: American
Servings: 8
Author: Vegan Richa

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
US Customary - Metric

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 / 190ºc 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

For Whole wheat bread, using all whole wheat or a combination of whole wheat and other flours, use this recipe
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.
- Brush melted vegan butter after baking for softening the crust.
Nutritional values based on one serving

Nutrition

Calories: 209kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Sodium: 385mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Calcium: 26mg | Iron: 0.4mg