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A loaf of vegan sandwich bread on a marble board with a white jug and a jar of jam.

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


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • While the dough is rising, preheat the oven to 190°c/170°fan/375°F/gas mark 5.
  • 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.
  • Transfer the loaf to a wire rack and leave it to cool completely before slicing.


  • 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.