This easy vegan white bread recipe needs just 5 ingredients! No kneading necessary! No dairy or eggs, but you’ll still be amazed!
Have you ever looked at a bread recipe and been overwhelmed? Well, no more! We wanted to make this easy vegan bread recipe to make sure that didn’t happen.
First, let us say that when it comes to baking, we know yeasted dough can be challenging. It’s not something that a lot of beginner cooks and bakers even want to touch.
However, we wanted everyone to feel confident with this amazingly easy and simple vegan bread recipe that only requires 5 ingredients.
You can use this bread for avocado toast, PB&J sandwiches, french toast and more.
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Why You’ll Love Easy Vegan White Bread
One of the best things about pantry staple recipes is that you usually have everything on hand already.
No more having to wait until the store opens or you think your neighbor is awake to ask for a cup of sugar, you’ll be able to make this recipe whenever you are in the mood!
One thing to make me really excited about recipes is when not only the recipe is easy, but clean up is easy as well!
This recipe is made in one bowl to give you both a deliciously simple recipe, but one that has easy clean up as well!
One of the most confusing things about yeasted recipes is kneading for many people. How long do I knead for? Did I do it enough? Was enough pressure applied?
We get it! That’s why we wanted to make this recipe easy for you! You can knead it for a bit, but the recipe is technically a no knead recipe and will turn out well if you don’t!
Easy vegan white bread ingredients
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this vegan white bread recipe:
- Flour – We prefer to use bread flour for the recipe because of it’s higher protein level. It provides more stability and allows bread to rise higher.
- Instant yeast – sometimes also labeled as rapid rise or fast rising is what we prefer to make this recipe as easy as possible. With instant yeast, you don’t have to worry about liquid temperature, foaming or other things you may have to be mindful of when using active dry yeast. We find that using instant yeast provides a better outcome for people looking for the easiest recipe
- Vegan Sugar – We prefer to use vegan cane sugar for this recipe. Learn more about vegan sugar.
- Salt – when added to bread acts not only as a flavor enhancer, but more importantly helps slow down the growth of the yeast in your dough leading to a better outcome
- Non-dairy Milk – we find that using non-dairy milk helps enhance the flavor of the bread
Substitutions and Variations
- Flour – You can use all-purpose flour (same quantity) in this recipe as well. We do not recommend a gluten free flour at this time.
- Instant yeast – You can use active dry yeast in this recipe but will need to heat the liquid first and allow it to come to a foam before using. The rise time for the recipe may also take longer.
- Vegan Sugar – You can sub out the same amount of coconut sugar, maple syrup or agave. If using a liquid sugar, add it when add the liquid, not into the dry ingredients.
- Non-dairy Milk – can be swapped with just water
- Vegan butter – can be added once removed from the oven for a shiny crust and also to give more richness and a better crust taste
Step by Step Instructions:
In a large bowl, whisk together flour, sugar, yeast, and salt until well combined.
If you are new to baking, sifting these ingredients is very beneficial!
Add in your non-dairy milk (or water).
Then, using a spatula, fold until mostly combined. Your dough will be a bit shaggy looking.
Roll out your dough onto a lightly floured surface. 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.
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
*Note: It’s more important to watch your dough than your timer. Once your dough has doubled in size, you can move to the next step.
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.
Note: We prefer brushing the dough as soon as it comes out of the oven with vegan butter.
Frequently Asked Questions:
While we are still using flour and sugar, there are no artificial flavors, ingredients, or preservatives.
However, if you want something even a little more healthy, try our vegan whole wheat vegan bread recipe.
We prefer bread flour; however, you can use all-purpose flour for this recipe.
Yes! 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.
Yeast feeds off sugar, therefore leading to a better taste and texture of your bread. However, you can omit the sugar in this recipe and still get a delicious bread. You could also swap it with a sugar source that you are more comfortable with like maple syrup, agave, or coconut sugar.
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.
Unfortunately, at the time, we cannot recommend using a gluten free flour with this recipe.
Otherwise, as long as you use a safe dairy free milk or swap with water then you will be all set.
How can I use this recipe?
You can use this easy vegan bread recipe any way you’d normally use bread. Naturally, a PB&J or avocado toast then! But this recipe is so easy and versatile there’s plenty of ways to use it! Try some of these!
- vegan “chicken” salad
- vegan grilled cheese
- easy vegan tuna melt
- make a vegan french toast casserole
- vegan garlic bread
- vegan fish sandwich
- swap the focaccia for this vegan broccoli and mozzarella sandwich
- vegan pulled chicken sandwich
Pin this Easy Vegan White Bread for later!
Easy Vegan Bread
- 3 ½ – 4 cups bread flour (can use all-purpose) (420g-480g)
- ¼ cup vegan cane sugar (50g)
- 2 ¼ teaspoon instant yeast (1 packet)
- 1 teaspoon salt
- 1 ½ cups non-dairy milk (or water) (340g)
- 3 tablespoon vegan butter, melted (optional)
- In a large bowl, whisk together 3 ½ cups flour, sugar, yeast, and salt. Add in the water and using a spatula, fold until mostly combined. Roll out onto a lightly floured surface and knead a little and roll into a uniform ball.
- Once ball is formed, grease the same bowl 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 until doubled.
- Once doubled in size, roll it into a loaf shape (oval) and place it into a parchment lined 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. If desired, brush with melted vegan butter as soon as it comes out of oven. Let cool completely before slicing.
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
I`m a new baker and I tried this recipe yesterday. It turned out great ! Since I am such a newbie I wasn`t sure it was going to turn out well but I followed the recipe and the bread was soft, fluffy and yummy ! I left out the salt and I used water instead of milk. Thank you for this recipe, it`s very appreciated. The video you made helped a lot also. I will definitely be making this bread again.
So happy to hear that it was a hit for you!
Made this today with whole wheat flour, so amazing!!😍😍
So happy you loved it
This is my go-to bread recipe, I make this all the time and it’s a great foundational recipe to bread baking skills. Looking through the comments, I’m excited to try different variations in flavor that folks have suggested!
So glad that you love it AJ!
How much yeast is in a “packet”?
2 1/4 tsp
This came out really good. It took a while to make of course but it was sooo worth it lol.
So glad you enjoyed
Thanks for this awesome recipe. I now know the recipes for this bread and the baguettes by heart. I love baking my own bread, free of preservatives, and it’s thanks to you and your foolproof recipes <3
So glad that you are enjoying the bread so much!
This bread is easy and very flavorful, both my kids love it! I do think it comes out a little too heavy, although very soft. Maybe I’m not kneading it enough?
Glad that you enjoyed it. Heavy is usually overworking it
I love this recipe, but I do wonder if I’m doing it correctly. Every time I make it I end up with some harder clumps on the surface of the bread. even after proofing.
I’m not sure if I’m kneading the dough too much, or not kneading it enough? I don’t want to over work the dough and have it turn out tough. Any suggestions?
Try sifting your ingredients
Best bread recipe ever… super simple made the entire house smell like a bakery. Taste amazing highly recommend.
So happy to hear that you enjoyed it! Thanks for taking time to let us know!
I am such a big fan of yours!!! And can I just say – your videos are AMAZING, they make me want to cook right away. Thank you so so much for creating these recipes. My bread came out of the oven a few hours ago and my family loved it!! ❤️❤️
So glad to hear that you are enjoying the bread!
I’ve made this loaf today. While it was baking I had to rush out and took it out of the oven, with like 15 more minutes to go. As soon as I got home one and a half hrs later I flipped it upside down and baked it a little bit more. It came out super delicious. Everyone loved it. Thanks for sharing.
So glad it still worked!
Literally one of the best loaves of bread I have ever tasted. I added an extra tbsp of sugar because I love a slightly sweet bread and a tablespoon of oil, but I’m certain it would have been amazing just as written as well. Thank you for this amazing recipe, which I was so glad to find, after a recent bread disaster.
So excited to hear that! Thank you for taking the time to leave a review, we really appreciate it! Glad it was such a hit
I love this recipe! Once you get the hang of the plain version it’s very easy to modify by kneading in seeds/oats for a more nutrient dense bread, or raisins and cinnamon for a sweeter bread.
Love that you are adding in other things, thanks for making that suggestions. We appreciate you taking time to leave a review. Have a great day.