Simple, practical, and full of everyday flavour, Vegan White Sandwich Bread Recipe is a vegan, vegetarian American bread made with warm water, sugar, and active yeast in about 130 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 90 minutes
  • Cook time: 40 minutes
  • Total time: 130 minutes
  • Yield: 8
  • Category: Bread
  • Cuisine: American

Ingredients

  • 1/2 cup warm water
  • 1 Tablespoon sugar (or maple/agave)
  • 2.5 teaspoons active yeast
  • 1/2 cup warm almond milk (or other non dairy milk)
  • 2 Tablespoons oil
  • 3 cups organic bread flour (or all purpose flour or unbleached white flour (See notes section for 100% whole wheat bread))
  • 1 1/4 teaspoon salt

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.