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Vegan White Sandwich Bread Recipe
5 from 135 votes

Vegan White Sandwich Bread Recipe

This vegan white sandwich bread combines warm water, almond milk, yeast, oil, and bread flour to create a soft, smooth dough that rises twice before baking. The dough is kneaded to a non-sticky consistency, shaped into a loaf, and baked in a bread pan, optionally topped with seeds or oats. The process yields a tender crumb suitable for versatile sandwich use. The rise times and kneading contribute to a light texture without dairy or eggs.

Prep Time
1 hr 30 mins
Cook Time
40 mins
Total Time
2 hrs 10 mins
Servings: 8
Calories: 209 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. In a bowl, proof the yeast by mixing warm water, sugar and yeast. Let sit for 5 minutes or until frothy.
  2. In another bowl, add the dry ingredients and mix well.
  3. 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.
  4. Use more water or flour if needed and knead until somewhat smooth. Spray water on top.
  5. 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)
  6. 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.
  7. Place in a greased or parchment lined bread pan. Spray water on top and sprinkle seeds or oats. .
  8. Cover lightly with a towel and let rise until doubled. 30-40 minutes.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 209

% 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.