Vegan White Sandwich Bread

Vegan white sandwich bread – this vegan white bread loaf is easy to make, soft, delicious and perfect for making sandwiches! It is so good it is bound to become your go-to everyday bread recipe! Eggless and dairy-free.

This vegan white sandwich bread is my go-to recipe for an everyday, versatile loaf of bread that is good for sandwiches, toast, snacking, dunking in soup etc.

It is a wonderfully soft and delicious bread that slices well, isn’t difficult to make and doesn’t require any fancy ingredients.

You just need a few basic storecupboard ingredients that you are likely to already have to make this vegan white sandwich bread – flour, yeast, salt, sugar, vegan butter/margarine, non-dairy milk and water.

Home-made bread is sooo much better than shop-bought! It may take a bit of time (although most of it is hands-off), but it really is worth it, and that little bit of time and effort results in a super soft, fluffy, buttery, delicious loaf of bread!

How To Make Vegan White Sandwich Bread:

(For ingredients and full instructions see the recipe card below)

Place bread flour, instant yeast, sugar and salt in a large bowl or the bowl of a stand mixer fitted with a dough hook and mix to combine.

Stir in lukewarm non-dairy milk and enough lukewarm water to form a soft, slightly sticky dough.

Knead the dough for about 5 minutes until it is smooth, then add softened vegan butter/margarine and continue to knead the dough until the butter is fully combined and the dough is smooth and elastic. It should pull away from the sides of the bowl cleanly and feel stretchy.

The dough should be slightly sticky but if it feels wet then you can knead in a little bit more flour as needed.

Place the dough in a lightly greased bowl, cover and set aside to rise until it is at least doubled in size, about 1-2 hours at warm room temperature.

Once the dough has risen, punch it down and give it a brief 30 second knead to knock out the air, let it rest for 10 minutes then roll it out on a lightly floured surface into a rectangle about 20 x 38 cm / 8 x 15 in.

It doesn’t matter if it isn’t perfectly rectangular, it just needs to be roughly the right size.

Starting at one of the short edges, roll the dough up tightly into a log. It should be about 20 cm / 8 in long.

Grease an 11.5 x 21.5 to 13 x 23 cm / 8.5 x 4.5 to 9 x 5 in loaf tin and place the log in the tin, seam side down.

Loosely cover the tin and set aside to rise in a warm spot until the dough has risen above the top of the tin by about 2.5 cm/1 in.

If you gently press it with a finger it should spring back slowly and maybe leave a small indentation. If it springs back quickly it needs to rise for a bit longer. It should take around 45-60 minutes.

Bake the risen loaf for 30-35 minutes until it is golden brown and a probe thermometer inserted into the centre reaches 94°C/201°F. If you don’t have a thermometer then the loaf should sound hollow if you tap it on the bottom.

Transfer the loaf to a wire rack and leave it to cool completely before slicing.

Top Tips:

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

Bread flour will give you the best texture; but you can use plain (all-purpose) flour instead if you don’t have any. I don’t recommend using wholemeal/whole wheat flour as that will result in a dense, heavy loaf.

The amount of flour needed may vary a bit as different brands absorb different amounts of liquid. Start with the quantity given in the recipe and add a little more as needed if the dough is too wet. This is meant to be a soft sticky dough however, so don’t add too much as that will make the bread dry.

You can use any kind of unsweetened non-dairy milk, but soy milk is best for baking as it has the highest protein content.

The rising time of the dough will vary depending on how warm it is; on hot days it will rise much faster than on cold ones.

If you want, you can give the dough it’s first rise overnight in the fridge rather than at room temperature. This breaks up the workload and gives the bread an even better flavour.

The best way to tell if a loaf of bread is cooked through is to use a probe thermometer. It is impossible to give a one-size-fits-all baking time as ovens vary so much. The bread is ready when it measures 94°C/201°F in the middle.

What Kind Of Yeast?:

I always use fast action yeast which is also known as instant or easy yeast as it doesn’t need to be activated first, you just add it straight to the flour.

If you only have active dried yeast then you can still use it, but you will need to mix it with some of the warm water and a pinch of the sugar first. Let it sit for 10-20 minutes until it has become bubbly then proceed with the rest of the recipe as written.

How To Store Vegan White Sandwich Bread:

Store this vegan white sandwich bread in an airtight container or bread bin at room temperature. It should not be placed in the fridge as that can make it go stale faster.

As with most home-made bread it is best on the day it is baked but it will stay soft for about 3 days.

If it starts to get a bit stale you could try using it to make french toast. Or blend it up to make breadcrumbs to use in other recipes.

Can I Freeze This Vegan White Sandwich Bread?:

Yes! You can freeze this vegan white sandwich bread either whole or in slices. Place it in a ziplock bag and freeze for up to three months. Ideally it should be frozen on the day it is baked to preserve freshness (allow it to cool completely first).

You can toast slices of it straight from the freezer; or if you have frozen a whole loaf then allow it to defrost at room temperture then refresh in a low oven for 5-10 minutes to restore it to it’s former glory.

More Vegan Bread Recipes:

Vegan naan bread

Vegan challah bread

Vegan Hokkaido milk bread

Vegan beer pretzels

Sea salt and rosemary focaccia

Easy vegan flatbreads

Vegan cornbread

Vegan brioche

Pumpkin bread rolls

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Vegan White Sandwich Bread

Vegan white sandwich bread - this vegan white bread loaf is easy to make, soft, delicious and perfect for making sandwiches! It is so good it is bound to become your go-to everyday bread recipe! Eggless and dairy-free.

Course Side Dish

Cuisine vegan

Keyword bread

Prep Time 25 minutes

Cook Time 30 minutes

Rising Time 2 hours

Total Time 2 hours 55 minutes

Servings 1 loaf

Author Domestic Gothess

Ingredients

• 450 g (3 + ¾ cups) white bread flour
• 1 ½ tsp salt
• 25 g (2 Tbsp) caster/granulated sugar
• 7 g (2 ¼ tsp) fast action/instant yeast
• 150 ml (½ cup + 2 Tbsp) unsweetened non-dairy milk (soy is best) lukewarm
• 150 ml (½ cup + 2 Tbsp) water lukewarm
• 60 g (¼ cup) vegan butter/margarine (block is best. I use Naturli Vegan Block) softened

Instructions

1. Place the flour, yeast, sugar and salt in a large bowl or the bowl of a stand mixer fitted with a dough hook and mix to combine.

2. Stir in the lukewarm non-dairy milk and enough of the water to form a soft, slightly sticky dough. You may not need to add all of the water or you may need a little more.

3. Knead the dough for about 5 minutes until it is smooth, then add the softened vegan butter/margarine and continue to knead the dough until the butter is fully combined and the dough is smooth and elastic. It should pull away from the sides of the bowl cleanly and feel stretchy. The dough should be slightly sticky but if it feels wet then you can knead in a little bit more flour as needed.
4. Place the dough in a lightly greased bowl, cover and set aside to rise until it is at least doubled in size, about 1-2 hours at warm room temperature.
5. Once the dough has risen, punch it down and give it a brief 30 second knead to knock out the air, let it rest for 10 minutes then roll it out on a lightly floured surface into a rectangle about 20 x 38 cm / 8 x 15 in.
6. Starting at one of the short edges, roll the dough up tightly into a log. It should be about 20 cm / 8 in long.
7. Grease an 11.5 x 21.5 to 13 x 23 cm / 8.5 x 4.5 to 9 x 5 in loaf tin and place the log in the tin, seam side down.
8. Loosely cover the tin and set aside to rise in a warm spot until the dough has risen above the top of the tin by about 2.5 cm/1 in. If you gently press it with a finger it should spring back slowly and maybe leave a small indentation. If it springs back quickly it needs to rise for a bit longer. It should take around 45-60 minutes.

9. While the dough is rising, preheat the oven to 190°c/170°fan/375°F/gas mark 5.

10. Bake the risen loaf for about 30-35 minutes until it is golden brown and a probe thermometer inserted into the centre reaches 94°C/201°F. If you don't have a thermometer then the loaf should sound hollow if you tap it on the bottom.
11. Transfer the loaf to a wire rack and leave it to cool completely before slicing.

Recipe Notes

• For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
• Bread flour will give you the best texture; but you can use plain (all-purpose) flour instead if you don’t have any. I don't recommend using wholemeal/whole wheat flour as that will result in a dense, heavy loaf.
• The amount of flour needed may vary a bit as different brands absorb different amounts of liquid. Start with the quantity given in the recipe and add a little more as needed if the dough is too wet. This is meant to be a soft sticky dough however, so don’t add too much as that will make the bread dry.
• You can use any kind of unsweetened non-dairy milk, but soy milk is best for baking as it has the highest protein content.