Easy White Sandwich Bread to make grilled sandwiches. Vegan Soy-free corn-free Palm oil free Recipe. can be made nut-free
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
- 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.
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.