Vegan White Sandwich Bread Recipe
User Reviews
5
Vegan White Sandwich Bread Recipe
Description
The Vegan White Sandwich Bread Recipe uses warm water and almond milk to activate yeast, combined with bread flour and oil to form a pliable dough. After an initial long rise, the dough is shaped and allowed another rise in the pan to develop a light structure. Spraying water on the dough surface before both rises helps moisture retention and crust texture. The baking step produces a golden crust with a soft, airy interior. Optional seed toppings add texture and nutty flavor.
Flavor-wise, this recipe focuses on a mild, slightly sweet dough from the sugar and maple or agave syrup, balancing the neutral oil and plant milk. The method avoids any enriched dough additions, relying on yeast fermentation and rising time for softness.
This bread works well for typical sandwich applications or toast. The lack of dairy and egg ingredients makes it friendly for vegan diets, and optional toppings allow customization.
Allowing the dough to rise in a warm environment helps achieve better volume. If the dough is sticky during shaping, adding flour by the tablespoon can help manage consistency. For softer crust, brushing melted vegan butter after baking is suggested.
Ingredients
- 1/2 cup water warm
- 1 Tablespoon sugar or maple/agave
- 2.5 teaspoons active yeast
- 1/2 cup almond milk or other non dairy milk, warm
- 2 Tablespoons neutral cooking oil generic cooking oil
- 3 cups bread flour or all purpose flour or unbleached white flour (See notes section for 100% whole wheat bread, organic
- 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 / 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
- Use a bowl large enough to hold triple the dough volume to prevent the dough from sticking to the towel during rising.
- Spray or lightly flour the dough surface before covering to avoid sticking to the towel.
- Brush melted vegan butter on the crust after baking to soften it if desired.
- For whole wheat bread variation, see notes section for flour substitutions and guidelines.
- Nutritional values are based on one serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Sodium | 385mg | 16% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 26mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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