Nothing is better than freshly baked, warm, homemade bread! This fluffy vegan Sandwich Bread is easy to make and smells amazing!
Baking bread at home is one of the most rewarding things ever! I love the smell of freshly baked bread in the whole apartment. It always makes me feel so fuzzy and happy!
I wanted to create a bread that was perfect for sandwiches, so I used my long baking pan because it gives it this distinct form!
The bread itself is super fluffy and so heavenly good! I brushed the crust with coconut oil after the bread was baked in the oven - this made the crust softer and gave it that awesomely delicious smell and taste! Don't miss out on a coconut oil brushed fluffy Vegan Sandwich Bread!
How to make vegan Sandwich Bread
The ingredients
You will need:
- all-purpose wheat flour
- instant yeast
- salt
- olive oil
- water
- coconut oil
The basic steps
Serve it with…
I ate some of the bread un-toasted - which was SO good and with the rest of the bread I made grilled cheese sandwiches using Violife's Mozzarella-style slices and they were delicious! The bread is great for un-toasted sandwiches and grilled sandwiches alike!
- spreads (basic hummus, spinach hummus, potato cheese spread)
- creamy soups (carrot ginger soup, broccoli soup)
- stews (goulash, chili con carne)
- tomato bruschetta
More Bread Recipes you'll love
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I hope you enjoy this sandwich bread as much as I do! Let me know if you give it a try!
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Cheers, Bianca
Vegan Sandwich Bread
Equipment
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- ¾ teaspoon salt
- 1 tablespoon olive oil
- 1 ¼ cups lukewarm water
- 1 teaspoon coconut oil
Instructions
- Combine the flour, instant yeast, and salt in a mixing bowl.
- Add the olive oil and water. Let a kitchen machine with a dough hook knead your dough (see alternatives in the recipe notes). You might have to add a bit more flour or water to get a smooth dough.
- Cover the bowl with a towel and let the dough rise for 2 hours.
- Once your dough has risen, preheat the oven to 200 °C / 400 °F.
- Slightly oil the loaf pan, then transfer the dough into the pan. Cover the loaf pan with a towel and let the dough rise for another ½ hour or so.
- Bake the bread in the oven for about 25 minutes. You can knock on the top or bottom of the bread and when it sounds hollow it's done!
- Brush the crust with coconut oil after baking to make it softer and for an amazing smell!
Notes
- Combine the dry ingredients, then add the wet ingredients (except the coconut oil) and stir with a spoon, then knead by hand until a soft dough forms.
- Put all the ingredients (except the coconut oil) in a bread baking machine and use the "dough"-program to let the machine knead the dough for you (I'm using the rise phases too!).
- Put all the ingredients (dry first, then wet) (except the coconut oil) in a kitchen machine and let the machine knead the dough for you.
Natalie @ Feasting on Fruit says
That fluffy texture :o I don't think this recipe could be any simpler or more versatile! Is it weird to call sliced bread beautiful? Who cares, that white fluffy inside is absolutely beautiful <3 I have so much respect for you and your bread making skills, that is something that I completely suck at :D haha I can follow other people's recipes just fine, but I'm going to have to do some serious learning and experimenting before I could even imagine developing my own!
bianca says
Awww, Natalie <3 You're too sweet! Thank you so much for your kind words! I don't think it's weird! I think sliced bread beautiful too! I love the smell of freshly baked bread in the apartment and brushing the surface with coconut oil makes it smell even better and more delicious!
Anu-My Ginger Garlic Kitchen says
SO loved this moist and fluffy white bread! what a beautiful combo of white & soft inner that golden looking crust! :)
bianca says
Thank you so much Anu!! :D
Liz says
Mmm this looks so simple and delicious! I'm such a sucker for bread so this is totally up my alley. I've never made my own sandwich bread before but I guess I'm going to have to give it a try!
bianca says
Thank you so much, Liz! Me too!! I'm eating so much bread! I hope I'll never get a gluten intolerance :D
Kevin R. says
Any reason I can't use a glass baking dish? (I don't have a metal form like you show here.)
Thanks!
Bianca says
Sure, you can use a glass baking dish too. As long as it's oven-safe and you'll oil it lightly it will work exactly the same. :)
Kevin R. says
Thanks so much for your quick reply! My daughter and I just pulled our 1st loaf outta the oven. It turned out incredible. Thanks for the wonderful recipe. :)
Bianca says
Yeay - thank you for the wonderful feedback! I'm glad you enjoyed it!
Kevin R. says
Bianca, I've been working on a website regarding veganism's impact on nutrition and health. (Been vegan just over a year so far.) You can check it out here:
thevegangut.wordpress.com
Katherine Cross Reynolds says
Do you have to use Coconut oil? My son is allergic to nuts!
Bianca says
In this recipe, you can use other plant-based oils instead of the coconut oil. Olive oil would be great as well, Katherine :)
Sammi says
How would this work baked in a bread machine??
Bianca says
It definitely works because I've used this recipe a couple of times using my bread machine :) Just toss in all the ingredients and let it knead, rise and bake.. I always use the basic setting.
Just make sure your bread machine can handle volume (you might have to half it), other than that, it should work perfectly! Let me know how it goes! :)
Josee Johnstun says
i just got m first bread machine yesterday.. it has settings for 1 pound, 1 1/2 pounds, and 2 pounds.. how big is this loaf? i know this post is old, but i thought i would try!
Bianca says
that's a good question! I have no idea how heavy it is. But my guess is 1 1/2 pounds could be close!
Josee Johnstun says
Perfect! Thank you 😊
Diana says
Just made this bread last night and it was wonderful. Only set my oven to 480 F and 20 min was still a bit long- the top burned a bit. Still tastes great and the inside is soft and fluffy. Couldn't have been simpler!
Bianca says
Thank you so much for the feedback, Diana! So weird about the oven temperatures because I always baked it on full heat and it never burnt for me. But I just moved and the new oven is much more powerful and I see now how different ovens can really be. I reduced the temperature in the recipe, better be safe than sorry, right? :) Glad you liked it!!
Jahmari says
I love this bread recipe! I currently have a loaf in the oven and can't wait to make sandwiches with it tomorrow. Thanks for another staple recipe!
Bianca says
I'm so happy to hear that, Jahmari! I hope the sandwiches turned out delicious! ^.^
Stefanie says
I thought active yeast had to proof with sugar. How does this work??? I want to make it!
Bianca says
Hi Stefanie, good question! You can actually add a bit of sugar, but it's not necessary. I've been baking breads like that for years, and it always worked - even without sugar. I've read a bit about it on the internet and found that flour contains simple sugars, which the yeast uses in the process to get bubbly. Hope that helps and let me know how it goes! :)
Stephenie says
Hello. I'm sorry if you've answered this question already, but what brand of flour do you use? I want to make sure that the flour I use is vegan. I'm getting conflicting information online. Thank you (and I love your recipes!). :)
Bianca says
I don't think you have to worry about non-vegan flour (according to this site). I'm not from the US, but I know many vegans use Bob's Red Mill - if you want to be sure :)
Zenobia Posley says
Do you know the calories for this bread?
I just looked at a different vegan sandwich bread and it scared me: calories was over 1600!
But the recipe called for more ingredients than this one.
Bianca says
My nutritional calculator says it's 2056 kcal for the whole loaf. Not sure how reliable it is, though.
But keep in mind it's a huge loaf, enough for 10-15 slices.
Brittany says
Hi, thinking about making a few in one day. How do I store my loafs and how long will that last?
Bianca says
Hi Brittany, these homemade sandwich breads are the best on the day they are made. They will last 3-4 days when stored at room temperature (a bread box would work best). What I like to do is to toast the slices (in the pan or an electric contract grill) once they get a bit dry or when they aren't as soft as they used to be.
Courtney says
How long should I mix the dough if using the dough hook attachment on my kitchenmaid mixer?
Bianca says
Just until the dough comes together in a ball! You can adjust it by adding more water if it's too crumbly, or adding more flour if it's too sticky.
Katerina Tzagkou says
Hi there! Can I omit the salt. I want to make this bread for my 9 month old! Thanks!
Bianca says
Omitting the salt is possible!
Katerina Tzagkou says
Great! Cant wait to make it! Thanks :-)
Kimberly says
I followed this recipe to a T and my bread never got golden brown. so I kept adding more and more time but then the bread just got really hard and crusty. Still never got Brown. I used all purpose flour and my oven was set at 400
Bianca says
What you can try next time: Placing the bread on a higher rack for the last 5-10 minutes of baking or brushing the top with oil while it bakes (about 3-4 minutes before it's done). Hope that helps! :)