Easy Dairy-Free Bread (5 Ingredients)

Try this soft, tender, and dairy-free bread made with just 5 simple ingredients. It's the perfect accompaniment to soups, stews, chilis, and more!

5 from 122 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Proof time 1 10

Total Time 1 50

Course How-to, Vegan Basics

Cuisine American, Vegan

Servings 40 slices

Calories 73 kcal

Equipment

Large mixing bowl
Whisk
8" x 4" loaf pan

Ingredients

US Customary - Metric

Instructions

Dough

Combine the warm water, yeast, and cane sugar in a large mixing bowl. Cover with a clean towel and set aside for 10 minutes to bloom.
In the meantime, whisk 6 cups of flour and salt together in a large mixing bowl. Once the yeast mixture looks frothy, mix it with the dry ingredients, and add the oil.
Knead the dough by hand or with an electric mixer (with a hook attachment) until a smooth dough forms, about 10-15 minutes. Add more flour ¼ - ½ cup at a time until the dough is no longer sticky (I typically need 6 ¾ cups or 810 grams).
Transfer the dough to a lightly oiled bowl and cover it again. Let it double in size, which takes about 40-45 minutes in a warm place — I prefer my Instant Pot set to Sous Vide at 80°F, but you can leave it in your oven with the light on.

Shape

Gently punch the air out of the dough and shape it into a ball. Transfer it to a well-floured surface, divide it into 2 even halves, and roll each one into a loaf shape.
Add them to 2 lightly greased loaf pans, and let them proof for about 30-35 minutes. In the meantime, preheat the oven to 425°F, then lower the heat to 350°F before putting the bread in.
Bake for 30-35 minutes, or until the tops are golden brown. Remove from the oven and let cool on a wire rack before slicing. Happy eating!

Notes

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.

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

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.

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.

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.

Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Don't miss another recipe!Subscribe to our newsletter!