This dairy free bread is made without milk or butter and is light and fluffy and is is 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 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.
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What You Need
BREAD FLOUR VS ALL PURPOSE FLOUR
Bread flour has a higher protein content than all-purpose, which helps with gluten development.
Some recipes call for it if an especially chewy texture is desired. It will also produce a heavier and denser loaf.
All-purpose flour has a lower protein content, but can generally be substituted for bread flour.
I almost never use anything other than all-purpose flour, including in bread recipes. I like it because it’s inexpensive and extremely versatile.
Types of YEAST
There are seven different types of yeast used for baking. However, only five are relevant to home bakers:
Wild yeast is found naturally in the air. This type of yeast is used for sourdough breads, and in order to use it, you need to make a sourdough starter.
Fresh yeast (a.k.a. cake yeast), block yeast, wet yeast, or compressed yeast is found in small, foil-wrapped cubes.
It is far less popular with home bakers because it’s highly perishable. However, it is still widely available for commercial use and is still used by home bakers in some countries.
The benefits of using it is that it’s easier to measure and has the most leavening power.
If you want to use fresh yeast in this recipe, for every 1 teaspoon instant dry yeast you’d need 17 grams (or .6 ounces) of fresh yeast.
Make sure to bloom it before using it in this recipe.
ACTIVE DRY YEAST
Active dry yeast looks like large grained powder mainly used by home bakers in the States.
It has a much longer lifespan than compressed yeast, lasting up to a year at room temperature and more than a decade if frozen.
Unlike other types of yeast, it needs to proof first. This means it is rehydrated in warm liquid such as water or milk to activate it.
The main downside of using this is that a lot of the yeast is already dead, so you need more of it than other yeasts. This can cause an undesired yeast flavor.
If you want to use active dry yeast in this recipe, for 1 teaspoon of instant dry yeast you need 1 1/4 teaspoons of active dry yeast.
Make sure to bloom it first before using it in this recipe.
Instant yeast looks the same as active dry yeast. However, it does not need to be proofed before using.
Instead of having to be activated in warm liquid first, it can be added as is when making the dough.
It is more perishable than active dry yeast, lasting only 2 to 4 months at room temperature and for years in the freezer.
This is my favorite type of yeast to use because it lasts longer than fresh yeast and you need less of it than active dry yeast.
Rapid-rise yeast is often specifically marketed toward users of bread machines. It’s essentially instant yeast with a smaller grain. The smaller granules allow it to dissolve faster in the dough and therefore rise faster.
While most baking experts believe that the bread flavors aren’t as developed by using this yeast, others feel it makes little difference.
WHY BlOOM INSTANT YEAST?
As mentioned above, active dry yeast needs to be bloomed (aka proofed) before use to activate it, but I also proof instant yeast. The reason for this is because it helps troubleshoot if any problems come up.
By blooming the yeast first, you know it is active. So, if the dough has trouble rising, you know it’s not the yeast.
This is particularly useful when you don’t have a “warm” place to let it rise.
How to Bloom Yeast
To bloom, place the yeast, warm water, and sugar together in the bowl. Stir and wait for it to activate.
You know the yeast is activated when foam appears on the surface. This can take up to 10 minutes.
Please note that hot water will kill the yeast and cool water won’t activate it. Lukewarm water is ideal.
If you are using fresh yeast, make sure to break it up with a fork once it is in the water.
HOW LONG DOES IT TAKE DOUGH TO RISE?
How quickly dough rises depends on how warm the place it is rising in is.
If you put it in the fridge for instance it could take 8 hours or so. In the summer in Israel, it rises very quickly.
If you leave it on the counter in a comfortably warm room, its usually 45 minutes.
HOW TO RISE BREAD FASTER
I often find myself running late and need to rise dough faster, or sometimes, in the winter, I don’t have a warm place and the dough take forever to rise. So, I let my dough rise in a warm oven.
What I do is preheat the oven to its lowest temperature and turn it off. Then, I cover the dough with a damp towel and place the oven.
This trick works for me every time. On occasion, I may need to remove the dough and preheat the oven another time or two, but usually just once does the trick.
The down side of this process is that some bakers feel it doesn’t allow for flavors to really develop. Personally, I never noticed much of a difference.
PUNCHING DOUGH DOWN
Punching is a bit of a strong word. Yeast is a delicate living thing so you actually need to treat it with care.
What you’re really doing is lightly pressing down the dough through the center with first. This removes gasses that have formed during the first rise allowing for a better crumb.
By doing this you are also bring the yeast, sugar, and moisture back together which is important for the second rise as the yeast feeds on the sugar.
After you “punch” the dough you should pull edges of the dough to the center. Once you’re done, take dough out of bowl and place on lightly floured board, turn over, and shape your dough into a ball.
If desired, you can kneading the dough two or three times to release additional air bubbles.
LET THE DOUGH REST
While you don’t need to let the dough rest after punching it down, it is preferable to.
If you have the time, allow the dough to rest between 10 to 40 minutes. Ideally no less than 15 minutes.
This will allow the gluten to relax making the dough easier to roll out and shape.
I often allow the dough to rest for 20 minutes in the fridge with a damp towel. Chilled dough can be easier to work with.
THE SECOND RISE
The second rise allows the yeast to feed longer on the sugar. This allows the bread to become larger, have a better crumb, and develop a better flavor.
Also, if you were to let it rise only once, punch it down, shape it, and stick it in the oven, your bread would rise somewhat, but not enough for it to become fluffy.
HOW TO MEASURE FLOUR AND OTHER DRY INGREDIENTS
Using a dry measuring cup, scoop ingredients from the bag or spoon them into the cup. Next, level off the ingredient by removing the excess with an upside-down butter knife.
The one exception to this is brown sugar. Brown sugar should be packed down and then any excess should be scraped off as well.
DRY VS LIQUID MEASURING CUP
Ever wonder why measuring spoons often come with a set of measuring cups? I used to. I didn’t see why we needed a set when we could have one large measuring cup.
After a quick search, I had my answer. I discovered that the large measuring cup is used for liquids, whereas the set is used for dry ingredients.
As it turns out, if you try to measure dry ingredients with a liquid cup, the measurements get messed up.
First, you pour the flour or cocoa in, next you shake it around to get it level, and then you add more.
By shaking it, you are causing the powder to settle, and when you add more, you end up using more than called for.
WHY SIFT FLOUR and Other Powder Ingredients
There are a number of benefits to sifting flour and other ingredients like cocoa ingredients:
It removes any unwanted debris and you can get a more accurate measurement than when packed tight in a bag.
It also removes any lumps that can get into the batter and be hard to break up later, or be missed altogether before baking.
If you sift the powdered ingredients together, it helps combine them and mix more evenly with other dry ingredients like sugar.
BAKING WITH OIL
In general, oil in baked goods makes for a superior texture than those made with butter.
Oil cakes tend to bake up taller with a better crumb. They also stay moist and tender far longer than recipes made with butter.
Furthermore, since oil is lighter than butter, the texture of oil cakes is lighter too. Also, given that oil is 100% fat while most American butter is 15% water, it creates a more tender crumb.
This is due to the fact that the extra water strengthens the gluten, resulting in a crumb that’s more dense.
Which Type Of Oil to Use
I use neutral oils like canola oil, safflower oil, and vegetable oil. However, it’s not unheard of for oils with stronger flavors like olive oil or coconut oil to be used.
If using olive oil, I recommend using pure olive oil for its milder flavor and higher smoking point.
Baking with Oil Conversion Chart
If you want to convert your butter recipes to oil recipes, check out my baking with oil butter to oil conversion chart.
HOW TO STORE QUICK BREAD
Let the bread cool fully. Transfer the bread to an airtight container lined with a paper towel. Place another paper towel on top of the bread before sealing.
If using a zip-top plastic bag, line both sides of the bag with paper towels and remove as much air as possible before sealing the top of the bag.
Store at room temperature for up to 4 days.
HOW TO FREEZE QUICK BREAD
Let the bread cool fully. Wrap in plastic wrap, then place in a resealable freezer bag. Freeze for up to 3 months. They will still be safe to eat after 2 to 3 months but their quality begins to degrade.
When ready to eat, let thaw at room temperature or rewarm gently in an oven.