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Easy Vegan White Sandwich Bread Recipe, to make grilled sandwiches. Vegan Soy-free corn-free Palm oil free Recipe. can be made nut-free
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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.
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 unhealthyfood, 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.
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4.96 from 44 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 hr 30 minutes mins
Cook Time40 minutes mins
Total Time2 hours hrs 10 minutes mins
Course: Bread
Cuisine: American
Servings: 8
Calories: 209kcal
Author: Vegan Richa
Ingredients
- ½ cup (125 g) warm water
- 1 Tablespoon sugar or maple/agave
- 2.5 teaspoons (1 Tablespoon) active yeast
- ½ 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 ¼ 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 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
Nutrition Facts
Vegan White Sandwich Bread Recipe
Amount Per Serving
Calories 209Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 385mg17%
Potassium 51mg1%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Calcium 26mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Léa
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 againReply
Sephy Hadley
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?Reply
Vegan Richa Support
yay!
Reply
Natalie
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!!Reply
Vegan Richa Support
I’m so happy to hear!
Reply
Heather
This bread is so good you’ll 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, it’s so good I can’t stop eating it! Thank you for this recipe!Reply
Vegan Richa Support
you can hike for hours – enjoy
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Paula Otero
Hi, can I make this using gluten free flour?
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Vegan Richa Support
I suggest this instead: https://www.veganricha.com/white-oat-bread-loaf-gluten-free-vegan/
Reply
Roger Yepsen
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.
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Vegan Richa Support
“Makes 1 8.5 by 4.5 bread pan”
Jan
Love it- never fails! Today I tried 1 wheat n 2 cups bread flour and still perfect!Reply
Vegan Richa Support
good to know! thank you
Reply
Jan’s Vegan Recipes
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 it’s just perfect!
Thanks for the amazing recipe!Reply
Vegan Richa Support
❤️❤️❤️❤️
Reply
Vivian
Can you make this recipe into a multigrain bread?
Reply
Vegan Richa Support
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!!
Reply
Nina
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!!!!Reply
Vegan Richa Support
thank you for finding me – that’s great
Reply
Sandra @wifeonaboat
Love this bread!! It makes amazing grilled cheese sandwiches! I do use oat milk straight from the fridge instead of warming it. (I live on a boat and don’t have a microwave so this step is quite a bit of effort). Still very pleased with the results. Thanks for this recipe.Reply
Vegan Richa Support
wow!!! sounds amazing – enjoy that salt life =)
Reply
Sudha Premsankar
Awesome bread! Used coconut milk instead of almond milk. Thanks for sharing the recipe.
Reply
Vegan Richa Support
good to know, thanks
Reply
Navya Rao
Is there a way to make this bread without any oil? And what would be the substitute?
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Richa
Yes omit it. Cover the bread with a kitchen towel so that the crust doesn’t dry out while cooling
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Monisha Reddy
Can you freeze it ?
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Christen
I’ve made this 3 times now and comes out great every time. So yummy!Reply
Vegan Richa Support
that’s great – thank you
Reply
Preeti
Tried it and came out beautiful. My two year old loves it!Reply
Vegan Richa Support
that’s great
Reply
Sarah
The bread was quite dense. I have used other recipes that produce a lighter, fluffier loaf.
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Richa
Oh no maybe something went wrong? Did you change anything in the recipe? Mine always is to fluffy , the slice will fly in the wind or something
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946797576
great recipe! i’ve tried about 5 different white bread recipes, and none of them turned out as perfect as this one did. perfectly soft and exactly how a good sandwich bread should be. i would definitely add more flavor next time, though. do you think using stevia in addition to the sugar would work?Reply
Vegan Richa Support
great! sure – a little extra stevia woulnd’t hurt
Reply
Erin
This is my favorite white bread recipe! It always comes out perfectly and is slices wonderfully. Perfect for toast and sandwiches.Reply
Vegan Richa Support
yay! thank you
Reply
Shelby s
Delicious! Follower recipe as is and used almond milk and coconut oil. Fantastic!Reply
Vegan Richa Support
I’m SO glad you enjoyed this recipe, thanks for stopping by!
Reply
Christina
Use 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!Reply
Richa
Awesome
Reply
Robert
I 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!!!Reply
Vegan Richa Support
Well thank you so much for the kind review! I’m so glad you liked it! 🙂
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Saa
Does it take more than 1.5 hours to double in size? Did i do something wrong?
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Vegan Richa Support
it 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.
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Cameron Childs
I 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?
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Cameron Childs
Feel free to delete this comment. I just tasted it and think I oversalted!! Will try again tomorrow. 🙂
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Vegan Richa Support
Optimal 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.
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Anshula
Hi how do I make this bread with instant yeast?
Thank youReply
Richa
Use same amount
Reply
Eva Kennedy
What size pan do you recommend?Reply
Vegan Richa Support
A loaf pan will work!
Reply
Erin
I 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. <3Reply
Abi
Hi 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? 🙂
Reply
Richa
Did the bread dough rise during resting?
Reply
Abi
Yes, it rose beautifully
Reply
Kele
You 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!
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jason
hi! 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?
Reply
Richa
That 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.
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Holly
Could you use melted butter instead of oil?
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Lynn
I 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.Reply
Heather
I made this last week and it was a hit. My husband said it was the best bread he’s ever tasted! Thanks!Reply
Seema D.
Came out great! Always look forward to you recipes. Thank you.Reply
Richa
Tthanks!
Reply
Paul
Thanks for the recipe! Just what we were looking for to get through the lockdown. Came out perfect.Reply
Annie Bourbonnais
Hi Richa,
I was wondering how long this break keeps for and if it is possible to freeze some of it?
Thanks!Reply
Richa
yes you can freeze it. On the counter for 5-6 days. in th fridge for 2 weeks
Reply
Aravinda
First time to make bread at home, would like to know if whole wheat flour can be used in place of all purpose?
Reply
Richa
yes, but usee this recipe as whole grrain needs more moisture and adjustment to the recipe https://www.veganricha.com/100-whole-wheat-bread-recipe/
Reply
Aravinda
Oh, thanks much for quick response and the link too!
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Nidhi
I have never baked bread before so wondering if there are certain brands of active yeast you recommend? I live in the US.Reply
Richa
i use red star active yeast
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Nidhi Doshi
Thanks! 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!
Reply
Richa
Yes just follow the recipe!
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azzam ejjeh
Can I omit all types of milk?
Reply
Richa
yes use water instead
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Tracy
7 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!
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Richa
awesome!
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Jani
Perfect bread!Reply
Wyatt
These are great! Thanks!Reply
Shauna
Made this many times and it’s very yummy! My go-to bread recipe. Thanks!!Reply
Richa
thanks!
Reply
Tari
Love your recipe! So simple and easy to make.. it tasted delicious as well. Thank youuu..Reply
Richa
Thanks!
Reply
Madhvi
Hi! Is the whole bread 200 kcal? I was a bit confused about what the serving size was.
Reply
Richa
no, its for 1 serving of 8. You will get 16 or more slices, so 1 serving is approx 2 slices
Reply
Atlas
How long does this last in the fridge after baking?Reply
Richa
7 to 10 days.
Reply
Michele
So 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.Reply
Richa
awesome!
Reply
Amber
Has anyone attempted this in a bread maker?
Reply
Lee
Perfect recipe. Thank you.Reply
Richa
thanks!
Reply
Tai
absolutely 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
Reply
Richa
thanks! you can share a picture to my facebook page!
Reply
pym
would i need to change oven temp or cooking time if i bake this in a pullman loaf tin?
Reply
Richa
temp will be same, check 10 mins earlier.
Reply
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