Dairy-Free Bread

Make this soft, tender, and dairy-free bread recipe using just 5 simple ingredients. Once you try a slice, you’ll never go back to buying store-bought again. It’s perfect for sandwiches, avocado toast, and much more!

This dairy-free bread recipe is one of the most popular recipes on BBV, thanks to its simple instructions and minimal ingredient list. Similar to my vegan pizza dough, it highlights just how easy and budget-friendly homemade breadmaking can be.

Why I love this recipe

If you’re like me and don’t always have the patience for long ingredient lists and instructions, you’ll appreciate this dairy-free bread recipe. With just a few pantry staples like flour, yeast, and sugar, it turns out light, tender, and flavorful.

It’s incredibly forgiving and doesn’t require any fancy equipment either. Plus, everything comes together in one bowl, making it perfect for those with busy schedules or new to breadmaking.

For anyone following a dairy-free diet, this bread is a must-try! Its soft, fluffy texture, combined with the intoxicating aroma of freshly baked bread, is sure to win over every member of the family.

Ingredient notes

You likely already have all of the ingredients for this dairy-free bread on hand. Let’s take a look at everything you’ll need, including the best substitutes.

All-purpose flour
I use unbleached all-purpose flour to provide the structure for the bread. It has a moderate protein content, which is ideal for a soft yet sturdy loaf. I haven’t tested this recipe with whole wheat flour or any gluten-free flour blend, so I can’t speak to the results.

Lukewarm water
Using lukewarm water is essential to activate the yeast. Do NOT use boiling water as it will kill the yeast, and cold water won’t activate it properly. The ideal temperature is 120 degrees Fahrenheit for instant yeast.

Substitute: You can use milk alternatives, like almond or soy milk, for a richer flavor. However, they may slightly alter the texture of the bread.

Instant yeast
I prefer instant yeast for this recipe since it’s more potent and reliable than active dry yeast. While it isn’t necessary to proof instant yeast in water, it helps determine if it’s still active. You can find out more about the types of yeast from Season and Suppers.

Cane sugar
Cane sugar provides food for the yeast, aiding in fermentation and dough rising. It also adds a slight sweetness to the bread and contributes to a golden-brown crust.

Substitute: You can use regular granulated sugar instead of unrefined cane sugar, but you will need to confirm that it’s vegan-friendly as some refined sugars are processed through bone char to make them white.

Vegetable oil
Oil prevents the formation of gluten strands, resulting in a tender crumb. It also gives the bread more moisture and flavor. I typically use neutral oils like sunflower or canola, but you can use olive oil if you don’t mind a more prominent taste.

Salt
Salt is arguably the most important ingredient in bread as it prevents a flat, cardboard-like flavor. It also controls yeast activity, ensuring the bread doesn’t rise too quickly, and strengthens the gluten structure.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to make dairy-free bread with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for successful results!

Preparation

Measure out the ingredients beforehand, especially flour. For consistent results, weigh them. While it’s a forgiving recipe, it’s always best to use a scale over measuring cups.

Cooking

Step 1
In a large mixing bowl, combine the warm water, yeast, and cane sugar. Cover the bowl with a clean towel and set it aside for 10 minutes to bloom. The mixture should become frothy, indicating that the yeast is active.

Step 2
In the meantime, whisk 6 cups of flour and salt together in a separate large mixing bowl. When the yeast mixture is frothy, mix it with the dry ingredients, then add the vegetable oil.

Whisking the flour and salt before adding the wet ingredients helps aerate the flour and evenly distribute flavor throughout the bread.

Step 3
Knead the dough by hand or with an electric mixer using a hook attachment until a smooth dough forms. This process develops the gluten, which gives the bread structure.

I typically use 6 ¾ cups, but it will depend on how humid it is where you live and the time of year. The dough should be tacky but not overly sticky. If it sticks to your fingers, add more flour ¼ – ½ cup at a time.

Step 4
Transfer the dough to a lightly oiled bowl to prevent sticking, cover it with a clean tea towel or a lid, and leave it in a warm place for about 45 minutes. The dough is ready when it has doubled in size and leaves a slight indentation when poked.

I prefer letting the dough rise in my Instant Pot set to Sous Vide at 80 degrees Fahrenheit, but another good place is an oven with just the light on.

Step 5
Gently punch the air out of the dough and shape it into a ball. Transfer it to a floured surface and divide it in half. Form each half into a loaf shape, then add them to two greased loaf pans and let them proof, covered, for another 30 minutes.

A proper second rise ensures the bread is airy and not dense, so don’t rush this step! The loaves should rise just above the pans.

Step 6
Preheat the oven to 425 degrees Fahrenheit, then lower the heat to 350 degrees Fahrenheit right before putting the bread in. Bake them for 30-35 minutes until the tops are golden brown. Let them cool on a wire rack before slicing. Happy eating!

Serving suggestions

Dairy-free bread serves as the perfect canvas for a variety of dishes. Pair a warm slice with soups and stews like lentil soup, vegan white bean chili, or butternut squash soup.

For a sweeter twist, spread some vegan cream cheese topped with vegan cranberry sauce or strawberry compote. It’s also the ideal base for vegan French toast.

Cooking tips

Yeast quality: Always check the expiration date of your instant yeast. Old yeast will result in poor rising and affect the quality of the bread. If you’re unsure, test it in water before mixing it with the dry ingredients.

Scoop the flour: If you don’t have a kitchen scale, measure using the spoon-and-level method. Instead of using the measuring cup to scoop the flour, add it to the cup using a spoon and level it off with a knife.

Choose the right pan: Ideally, use an 8″ x 4″ loaf pan so the bread rises higher. However, I only had a 9″ x 5″ loaf pan on hand, which resulted in a slightly flatter (but equally delicious) loaf. My point is to use whatever you have available!

Slice with a serrated knife: When slicing bread, it’s best to use a bread knife with serrated edges. This design is meant for foods that have a hard exterior and a soft interior. In other words, it’ll make perfect slices instead of smooshing the loaf flat.

Frequently asked questions

Storing & reheating

The great news about this dairy-free bread is that it stores and reheats well! Allow the loaf to cool completely before transferring it to a bread box or bag.

Room temperature
Dairy-free bread keeps well at room temperature for 2-3 days. Store it in a bread box or wrap it in a clean cloth inside a paper bag to maintain freshness and prevent excess moisture, which can lead to mold.

Freezer
Freezing is an excellent option for longer storage. Slice the bread, then store it in freezer-safe bags, separating slices with parchment paper for easy single servings. It can last up to 3 months in the freezer.

Reheating
Toast slices directly from the fridge or freezer in a toaster or toaster oven until warm and slightly crispy. For a softer texture, you can microwave slices for 10-20 seconds, but be mindful not to overdo it since this can make the bread tough.

More vegan basics

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.