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Sliced vegan sandwich bread on marble board.
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5 from 36 votes

Vegan Sandwich Bread

This perfect vegan sandwich bread has a creamy flavor, a soft, golden crust, and a fluffy, tight-knit crumb that's good not just for sandwiches but also for a generous daub of vegan butter!
Prep Time15 minutes
Cook Time35 minutes
Rise time:2 hours
Total Time2 hours 50 minutes
Course: Bread
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 1 loaf (14 slices)
Calories: 145kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • 2¼ teaspoons active dry yeast (or instant yeast)
  • 2 tablespoons sugar
  • ¾ cup soy milk (or any nondairy milk, lukewarm)
  • ½ cup warm water
  • ¼ cup extra virgin olive oil
  • 3 cups bread flour (360 grams. Measure with a scale or by gently scooping the flour into the cup measure and then leveling off. You might need a little more flour on a humid day.)
  • 1¼ teaspoons salt (use less if on a low sodium diet)
US Customary - Metric

Instructions

Make dough

  • Mix the yeast and sugar in a large bowl or the bowl of a stand mixer. Add the warm soy milk, whisk to mix and set aside five minutes until the yeast froths.
    Yeast and soy milk in bowl.
  • To the yeast and milk, add water and oil.
    Water and oil added to yeast and milk.
  • Add 3 cups of bread flour and salt to the bowl. With your hand or a stand mixer set to medium low speed, mix the flour into the liquid mixture until a dough forms.
    Photo of flour added to water and oil.
  • Continue to knead for seven minutes. When you are done the dough should feel just slightly tacky and soft but it should clear the sides and bottom of the bowl. If the dough sticks to the bottom of the bowl, add more flour, a tablespoon at a time, until you have the right consistency.
    Photo of sandwich bread dough after kneading.

First proof

  • Form the dough into a smooth ball and place in an oiled bowl, turning over once to cover the top with oil. Cover the bowl tightly and set it aside in a warm spot, like a cold oven with the light turned on.
    View of dough formed into a ball before first proof.
  • After an hour, the dough should have doubled.
    Dough doubled in bowl.

Shaping and second proof

  • Turn out the dough on your work surface and gently deflate it. You should have a disc.
    Dough after deflating.
  • Roll the dough, like you would a jelly roll, and place it seam side down. Fold the sides down and under the loaf.
    Forming the dough into a loaf.
  • Oil a 9 inch by 5 inch loaf pan (an 8-inch by 4 ½ inch pan is also fine, the loaf will dome higher). Place the loaf inside the pan.
    Loaf inside bread pan.
  • Cover the loaf loosely - a clean shower cap works very nicely for this. Set it aside in a warm spot to rise for another hour. After an hour the loaf should have risen and domed over the pan.
    Risen loaf before baking.

Bake bread

  • About 10 minutes before you start baking the bread, preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Place the loaf in the preheated oven and bake 35 minutes.
    Bread after baking.
  • Cool the bread on a rack for about 30 minutes, then unmold and continue cooling on the rack. Slice and serve after the bread has cooled thoroughly.

Nutrition

Serving: 1 slice | Calories: 145kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 215mg | Potassium: 50mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.3mg