This dairy free bread is made without milk, without butter, is light, fluffy, perfect for sandwiches, and goes great with eggs.
One of my simple pleasures in life is bread. I love bread and there are few things that smell better while baking.
I've made all kinds of dairy free bread without milk or butter, but this white bread is my favorite for sandwiches.
It has a wonderfully light and fluffy interior and a chewy exterior. If you don't want it to be chewy, bake it for a little shorter.
How To Freeze Bread
Let bread cool completely.
Wrap each loaf tightly in plastic wrap and again in foil or freezer paper. Or, use a zip-top freezer bag with all of the air removed.
Freeze for up to 6 months. After that, the bread may become freezer burnt.
If you do leave bread in the freezer too long, and it becomes a little stale or slightly freezer burnt, don't throw it out.
Instead, you can use it to make French toast or croutons.
How to Defrost Bread
Defrost bread in the oven at 325°F or 163°C for 20 to 30 minutes, until soft and fully thawed in the middle.
Other Recipes You May Like:
- Almond Milk French Toast
- Best Challah Recipe
- Dairy Free Pancakes
- Dairy Free Biscuits
- Dairy Free Dinner Rolls
- Dairy Free Drop Biscuits
Dairy Free Bread
This dairy free bread is light, fluffy, and perfect for sandwiches or to have with eggs.
Ingredients
- 1 ½ tablespoons instant yeast
- 3 tablespoons white sugar
- 2 ½ cups warm water
- 3 tablespoons oil
- 1 tablespoon salt
- 6 ½ cups bread flour or all-purpose flour
Instructions
- Place yeast, sugar, and water in the bowl of your stand mixer. Stir to combine.
- When the yeast has bloomed and is foamy, add oil, salt, and flour.
- Knead using a kneading hook until dough is formed.
- Cover with a damp towel and let rise until doubled in size. This usually takes about 45 minutes, but depends greatly on the temperature of the room.
- Punch dough down and place it on a well floured surface.
- Divide in two equal parts. Roll out each part into a 9-inch wide rectangle.
- Roll them into two logs and place in them in two greased 9 x 5-inch loaf pans. Let rise again until doubled in size.
- Preheat oven to 425°F or 220°C. Then, lower the temperature to 375°F or 190°C.
- Bake for 25 to 30 minutes or until the top is golden brown. Remove from oven and place on a cooling rack.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 177Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 531mgCarbohydrates: 33gFiber: 1gSugar: 2gProtein: 5g
Made this recipe the other day because we had a 3 day snowstorm and we ran out of bread. Been making bread for many years and this was by far one of the best sandwich type breads I've made. Just one question though. Are you supposed to grease the loaf pans? I greased mine out of habit and then noticed the recipe doesn't seem to specify.
Honestly, I think it would be fine but I don't remember for sure because nowadays I also grease my pans out of habit also.
Is this dough meant to be super sticky? I couldn't get it to knead out to become elastic like with other breads I have made. Mind you, I am new to dairy free bread making as my previous bread recipe was enriched with butter.
It shouldn't be super sticky, but has the weather by you been humid? It's been humid by me and everything keeps coming out wetter than usual. When this happens I just add more flour.
I made your DF bread yesterday. So easy to make withjust a few on hand ingredients. It has a lovely texture, just right for either a sandwich or toasted. This is my new favorite bread, Thank you so much for sharing this recipe!
You're welcome! I'm so glad to hear you enjoyed it 🙂
Since this makes two loaves, do you think I can cut the ingredients in half, and then put them in the bread machine? Thanks!
I would think so but it would depend on the capacity of your bread machine...
Thank you for this recipe. I cannot find my grandmothers recipe that I have used for years. This is the closest I have come and it is very good.
I'm glad my bread recipe can be a substitute until you can find your grandmothers recipe 🙂
This is the best bread recipe I've ever made. I wound up putting a small pan of boiling water on the lower rack so no idea if that had any kind of an impact, but it came out absolutely perfect. Making more tomorrow. Thank you!
I'm glad to hear you enjoyed the bread so much!
I'm a rookie bread maker and this came out amazing. This was easy to make and I'll definitely do it again. I have another recipe I use for dairy-free dinner rolls but they have egg in them. With a new family member who is allergic to eggs, I'm wondering if I could make this into rolls. What pan would be best? Thank you Elissabeth!
You're welcome! I'm glad you enjoyed the recipe 🙂 They should be able to be made into dinner rolls. I think two 9×13-inch baking pan would work best if you wanted to turn this recipe into dinner rolls.
@ElissaBeth, Thank you! I'm going to give this a try tomorrow.
My granddaughter is allergic to cow's milk, your dairy free bread is easy to prepare and delicious to eat. Thank you for sharing your dairy free recipes.
You're very welcome! I'm glad you and your granddaughter enjoyed the bread 🙂
If I only have 1 large loaf pan, can I put both loaves of bread in it and bake them as a giant bread?
In theory... but that would have to be a really big loaf pan.