Baking & Pastry > Vegan Baking > Vegan Baking Recipes > Vegan Bread Recipe

Easy Vegan Sandwich Bread

A classic, soft and fluffy vegan sandwich bread recipe. Perfect for toast, sandwiches, and everything in between! This recipe uses a simple combination of ingredients and is easy to follow, even for beginner bakers.

Prep Time
25 minutes
Cook Time
30-35 minutes
Servings
1 loaf
Ingredients
  • 4 cups All-Purpose Flour
  • 2 tablespoons Sugar
  • 2 1/4 teaspoons Instant Yeast
  • 1 1/2 teaspoons Salt
  • 1 1/2 cups Warm Water (105-115°F)
  • 1/4 cup Vegan Butter, melted
  • 1 tablespoon Apple Cider Vinegar

Combining Ingredients

In a large bowl, whisk together the flour, sugar, instant yeast, and salt. Make sure the ingredients are well combined for even distribution.

Adding Wet Ingredients

Add the warm water, melted vegan butter, and apple cider vinegar to the dry ingredients. The apple cider vinegar helps to activate the gluten, resulting in a softer bread.

Mixing the Dough

Mix with a wooden spoon or spatula until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface or use a stand mixer with a dough hook.

Kneading the Dough

Knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead for 6-8 minutes. The dough should be slightly tacky but not sticky. Add a little more flour if needed, one tablespoon at a time.

First Rise

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm place for 1-1.5 hours, or until doubled in size.

Shaping the Dough

Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Shape the dough into a loaf. A simple rectangle shape works best for sandwich bread.

Second Rise

Place the shaped loaf in a greased 9x5 inch loaf pan. Cover with a clean kitchen towel. Let rise for 30-45 minutes, or until the dough reaches the top of the pan.

Baking

Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C). If the top is browning too quickly, tent it with foil.

Cooling

Remove the bread from the loaf pan and let it cool completely on a wire rack before slicing and serving. Cooling completely prevents a gummy interior.

← Easy Vegan Peanut Butter Cookies Flaky Vegan Pie Crust →

FAQ

  • Can I use a different type of flour?

    While all-purpose flour works best for this recipe, you can experiment with other flours. Whole wheat flour will result in a denser bread, so you may need to adjust the amount of liquid. A 50/50 mix of all-purpose and whole wheat flour can also work well.
  • Can I use oil instead of vegan butter?

    Yes, you can use a neutral-flavored oil like canola or sunflower oil. The texture of the bread might be slightly different, but it will still be delicious.
  • Why is apple cider vinegar used in this recipe?

    Apple cider vinegar helps to activate the gluten in the flour, resulting in a softer and more tender crumb. The small amount used doesn't affect the taste of the bread.
  • How do I store this bread?

    Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.