Vegan White Sandwich Bread Recipe
This Vegan White Sandwich Bread recipe yields a soft, fluffy, and slightly sticky dough bread that is perfect for sandwiches or toast. Made without any animal products, it uses bread flour, active dry yeast, and dairy-free milk or water to create a tender crumb and golden crust. The bread is baked in either a Pullman loaf pan for a classic shape or a regular loaf pan and requires proofing twice for the perfect rise.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 15 servings (slices)
- Category: Bread
- Method: Baking
- Cuisine: Western
- Diet: Vegan
Ingredients
Dry Ingredients
- 350 g bread flour (plus more for dusting)
- 5 g active dry yeast
- 30 g granulated sugar
- 5 g salt
Wet Ingredients
- 60 g oil (neutral oil like vegetable or canola)
- 200 ml water (or any dairy-free milk)
Instructions
- Prepare loaf pan: Use a Pullman loaf pan measuring approximately 8.3 x 4.8 x 4.5 inches exterior or a standard 8.5 x 4.5 x 2.75 inch loaf pan. Lightly grease the pan or spray with non-stick spray.
- Combine ingredients: In the bowl of a stand mixer, add bread flour, yeast, sugar, salt, oil, and water or dairy-free milk.
- Initial mixing and kneading: Using the dough hook attachment, mix ingredients on the lowest speed for 1 minute, then increase to speed 2 and knead for 2-3 minutes. Increase to speed 4 and knead for 4-5 minutes until the dough is smooth, flexible, slightly sticky, and can stretch thin without breaking.
- Transfer for first proofing: Place the dough in a lightly oiled bowl, cover, and let proof in a warm place for about 1 hour or until doubled in size. Test readiness by poking the dough—indentation should remain.
- Alternative hand kneading: If kneading by hand, combine dry ingredients, add oil and water, stir into a rough dough, then rest covered for 20 minutes. Begin kneading on lightly floured surface for 10-15 minutes until dough is smooth and elastic, then transfer to oiled bowl to proof.
- Shape the dough: Punch down dough to release air, transfer to lightly floured surface with smooth side down. Roll dough into a rectangle, pushing out air bubbles, then roll tightly into a log shape.
- Place in loaf pan: Transfer the rolled dough to the prepared loaf pan, slightly pressing to fit. If dividing into two or three logs, place side by side in the pan.
- Second proofing: Cover the pan with cling wrap to observe progress. Proof in a warm place until dough reaches about 2 inches below the top rim (about 45-60 minutes). Start checking at 30 minutes. For Pullman pan, when around 1 inch below rim, cover with lid.
- Preheat oven: Ten minutes before baking, preheat the oven to 375°F (190°C).
- Bake the bread: Bake Pullman pan with lid for 30-35 minutes. Bake regular loaf pan for 25-30 minutes until top crust is golden brown.
- Check doneness: Open lid if using Pullman pan. The internal temperature should reach at least 190°F (87°C). Use a skewer to poke the center; it should come out clean with a few moist crumbs. If underbaked, bake for additional 5 minutes and recheck.
- Cool the bread: Immediately unmold the bread onto a wire rack and let cool completely for 2-3 hours before slicing. For a softer crust, brush with melted butter if baked without a Pullman lid.
Notes
- The dough is slightly sticky—avoid adding extra flour during kneading to maintain softness.
- Proofing times can vary depending on room temperature—observe the dough rather than relying solely on time.
- Using a stand mixer with a dough hook greatly reduces kneading effort and improves texture.
- If you prefer a softer crust, brush the loaf with melted butter after baking if not using a Pullman lid.
- The Pullman loaf pan produces a square-shaped loaf ideal for sandwich slices; a regular loaf pan will create a more traditional rounded loaf.
- The recipe is vegan and free of dairy or eggs, suitable for plant-based diets.
Find it online: https://cheftinaskitchen.com/vegan-white-sandwich-bread-recipe/
