The Best Vegan Sandwich Bread

The Best Vegan Sandwich Bread

Perfectly fluffy, tender, and strong enough to hold your sandwich toppings. Learn how to make the best vegan sandwich bread from scratch with just 7 simple ingredients that you likely already have in your pantry.
My Notes:
Prep Time20 minutes
Cook Time35 minutes
Rising time:2 hours
Total Time2 hours 55 minutes
Meal Type: Breakfast, Lunch, Sides, Snacks
Special: 10 Ingredients or Less, Freezer-Friendly, Kid-Friendly, Nut-Free, Seasonal (Cold Weather), Soy-Free
Tool: Mixer/Handmixer, Oven
Servings: 16 loaf (about 16 slices)
Ingredients
Instructions
  • Activate the yeast: mix the plant-based milk and water together and heat in the microwave for about 60 seconds until warm- think bath water temperature. (110F if using a thermometer). Pour the warmed milk/water into a large mixing bowl, add the sugar and yeast, and whisk. Cover with a clean dish towel and set aside for 5 - 10 minutes. After resting it should be very foamy, continue to the next step.
  • Make the dough: add the flour, melted vegan butter, and salt to the yeast mixture and stir to form a shaggy dough. Turn the dough out onto a clean work surface, and knead for 5 - 6 minutes until the dough is smooth and elastic. I like to knead by hand but you can alternatively do this in a stand mixer with a dough hook, or in a bread machine on the dough setting.
  • 1st rise: lightly grease a large clean mixing bowl with a bit of oil or more melted vegan butter. Drop the dough ball into the ball and turn it a few times to coat the ball in the oil. Cover with a clean dish towel and set somewhere warm to rise for 1 hour. The oven with just the oven light turned on is a great place.
  • Shape the loaf: once the dough has risen it should be about double the size. Punch the dough down. Lightly flour a clean work surface, then roll the dough and stretch it so that it is a rectangle that is about 8" x 15". Starting from the shorter side of the rectangle, roll the dough up into a log (this creates the swirl in the bread). Lightly grease a 4" x 8" loaf pan and place the rolled-up dough inside. There may be space around the dough and that's totally ok, it will expand into the pan.
  • 2nd rise: cover with a clean dish towel and again, set somewhere warm to rise for 1 hour.
  • Bake the bread: after the dough has risen the second time, preheat your oven to 350F (180C). Remove the dishtowel and bake the dough in the loaf pan uncovered for 30 - 35 minutes until dark golden brown on top. Carefully remove it from the pan and allow it to cool on a rack.
Notes
Make-ahead/storage: Allow the bread to cool completely. Store covered at room temperature for up to 3 days, in the fridge for up to 10 days, or you can freeze it.
Nutrition
Serving: 1slice (recipe makes 16 slices) | Calories: 121kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 210mg | Potassium: 53mg | Fiber: 1g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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