This easy vegan white bread loaf needs just 3-5 ingredients! No kneading necessary! No dairy, eggs, butter, or oil!
Have you ever looked at a bread recipe and been overwhelmed? We wanted to make this easy vegan bread using our vegan everything dough, to make sure that didn’t happen.
First, let us say that when it comes to baking and even cooking, dough can be challenging. It’s not something that a lot of beginner cooks and bakers even want to touch.
However, we wanted to end that stigma.
We created a delicious easy vegan bread loaf that needs just 5 ingredients.
You can use this bread for avocado toast, PB&J sandwiches and more.
If you are wondering if this bread is healthy – we believe so, especially for a white bread. There are no artificial flavors, ingredients, or preservatives. However, if you want something even a little more healthy, try our vegan whole wheat bread recipe.
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What ingredients do I need for easy vegan white bread?
You only need five ingredients for this super easy vegan bread recipe.
Ingredient amounts listed in the printable recipe card below.
The ingredients that you need are:
- Instant yeast
- Dairy Free Milk (we like Oat) *Note, you could also use water
- Maple Syrup (can you agave or cane sugar)
That’s it! Can you believe that’s all you need?
What is the best flour to use for easy vegan bread?
We prefer using a 50/50 mix of bread flour and all-purpose flour.
However, you can use all bread flour, all-purpose, or even whole wheat flour.
What is the best milk to use for this dairy free vegan bread?
We prefer using oat milk in this recipe because of the consistency and taste.
You can use any non-dairy milk in this recipe. We do recommend that you stay away from strong flavors like coconut, banana, etc.
Alternatively, for a cheaper version of this bread, you could even swap for water.
What is the best type of sugar source for this vegan dough recipe?
As we wrote the recipe, we used maple syrup. However, that is not the only source of sugar that you could use.
Regular vegan cane sugar could also be used, as well as agave.
No matter which type of sugar that you use, you don’t need to adjust any other ingredient amounts.
Sugar is also an optional ingredient in this recipe, so you could completely omit it.
How do you make an Easy Vegan White Bread loaf?
In a large bowl, whisk together the flour, yeast, and salt. Then, add in the dairy free milk and maple syrup.
Using a spatula, fold until mostly combined. Sprinkle a little more flour if you need to not be sticky and form a ball.
Once your ball is formed, you will want to grease the same bowl you mixed in and place the dough ball back into the bowl.
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place.
Once doubled in size, roll it into a loaf shape (oval) and place it into a bread pan. Let dough rise again until peaking over the loaf pan (another 60-90 minutes).
Bake at 375 degrees F for 30-35 minutes.
Can I prep this easy vegan bread ahead?
Yes! You sure can!
Once your bowl is covered, you can place the bowl in the fridge up to 2 days before you plan to use it.
Just make the recipe as written, cover and place in fridge until ready to use.
Alternatively, once made it will last covered at room temperature (on the counter) for up to a week or your can place wrapped tightly in the freezer for up to 3 months.
Can I freeze this vegan dough recipe before making the loaf?
Yes! Make the recipe all the way through rising. Then, once it has doubled in size, you can place in a ziplock bag and place in the freezer for up to 3 months.
To use, let set in the fridge overnight until thawed.
Is this vegan dough Top 8 Allergen Free?
Unfortunately, at the time, we cannot recommend using a gluten free flour with this recipe. Please know that we are working on a gluten free dough, but it’s just not quite there yet.
Otherwise, as long as you use a safe dairy free milk, (like we said Oat is our favorite) then you will be all set.
Can I make this bread gluten free?
Honestly, you can. It will just be really dense. We have tried it using this specific King Arthur gluten free flour and it worked, but just denser than we like.
However, we know that most gluten free bread is dense and maybe you will still like it.
We just personally cannot recommend it at this time and are working on a softer gluten free bread recipe.
Can I use a bread machine to make this bread?
Honestly, we haven’t tried that. If you do, we’d love to hear about it!
What else could I use vegan everything dough to make?
The possibilities are really endless for this dough. Some recipes that we have created are:
- Vegan Raspberry Cinnamon Rolls or Vegan Blueberry Cinnamon Rolls
- Vegan Cinnamon Pull Apart Bread (some places call this Monkey Bread)
- Easy Vegan Soft Pretzel Bites
- Walnut Meat Skillet Pizza
- Vegan Chimichurri Monkey Bread
- Vegan Sticky Buns
- Easy Vegan Garlic Knots
- Chocolate Vegan Babka
- Vegan Artisan Bread
- Easy Vegan Bread Loaf
- Vegan Focaccia
- Vegan Naan
What can I use this recipe for?
You could make any of your favorite sandwiches with it, like our favorite vegan “chicken” salad.
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Easy Vegan Bread
- 3 1/2 – 4 cups flour (we prefer half bread flour/half all-purpose, but you can use all of just one, or wheat)
- 1 package instant yeast
- 1 tsp salt*
- 1 1/2 cups dairy free milk (we like oat – can use any non-strongly flavored dairy free milk – can use water)
- 1/4 cup maple syrup* (can sub for agave or cane sugar)
- In a large bowl, whisk together 3 1/2 cups flour, yeast, and salt.
- Then, add in the dairy free milk and maple syrup.
- Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
- Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
- Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
- Once doubled in size, roll it into a loaf shape (oval) and place it into a bread pan. Let dough rise again until peaking over the loaf pan (another 60-90 minutes).
- Bake at 375 degrees F for 30-35 minutes.
- Remove and let cool before slicing.
Did you make this recipe? Tag us @makeitdairyfree and use #MakeItDairyFree on Social so we can feature you!