Learn how to make this fluffy vegan egg bread with just seven simple ingredients. It’s not only a breeze to make, but this bread packs a delicious flavor the whole family will love.
You may be asking yourself, “how do you make egg bread vegan?” The truth is, this is way simpler than you may think. Instead of using eggs from a chicken, we are using a “flax egg,” which is essentially just ground flaxseeds mixed with water. This creates a viscous mixture that binds the dough just like an egg would.
The beauty of this fluffy vegan egg bread recipe is that it does not require a bread maker, or any other fancy equipment!
So what do we need to make this bread? Let’s break it down:
Almond Milk – We prefer using almond milk for this recipe, but you can also use oat, soy, or whatever dairy-free milk you have/prefer. Just make sure it’s unsweetened!
Sugar – Sugar in this recipe is essential because it helps activate the yeast. We prefer to use organic cane sugar, but conventional sugar would work perfectly as well. If you’d like to use coconut sugar, it should work as well (we haven’t tested), but the taste and appearance may look different.
Active Dry Yeast – Not to be confused with instant yeast, active dry yeast typically comes in small single-serve packets, but can also be bought in larger quantities.
Flax Egg – I mentioned this earlier in the post, but to create a flax egg, combine 1 part water with three parts flaxseed meal, mix, and let sit for 10 minutes. This will form a goopy binder that acts as an egg would in baking.
Vegan Butter – We like to use Earth Balance sticks, but Miyoko’s also has a great vegan butter. Just make sure it’s at room temperature for this recipe.
Salt – Because every good loaf of bread has some salt in it.
This recipe is inspired by the egg bread my mom used to make for us growing up. I remember always fighting over the butt-end of the loaf with my Dad—oh, the memories ????. This vegan egg bread tastes EXACTLY as I remember, which goes to show it really never needed eggs in it in the first place.
3/4 cup lukewarm unsweetened almond milk (or an unsweetened plant-based milk of your choice)
4 tablespoons organic cane sugar, divided *
1 packet (2 1/4 tsp) active dry yeast
3 tablespoons softened room temperature vegan butter (we used Earth Balance)
1 teaspoon salt
3 cups (360g) all purpose flour (or bread flour)
Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.
In a medium bowl, mix together the warm almond milk and 1 tablespoon of the sugar. Sprinkle the yeast on top and then give it another quick mix. Set it aside for 5-10 minutes to allow the yeast to proof. It should grow and become foamy.
Once foamy, transfer the yeast to a large bowl along with the prepared flax egg, remaining sugar, vegan butter and salt. Mix together until uniform. Add in half of the flour, mix that through until well combined, and then mix in the remaining flour until a dough has formed.
Generously flour a clean work surface and transfer the dough onto it, along with a sprinkle of flour on top. Knead the dough until it is smooth and elastic, about 10 minutes, sprinkling over additional flour as needed if it is still sticky.
Place the dough in a large greased bowl, flip it over so that the dough is coated, and then cover it loosely with a damp towel. Allow it to rise in a warm place until doubled in size, about 45 minutes. Keep your work surface floured, you are going to need it for a future step.
Lightly grease a 5 cup loaf pan.
Once the dough has risen, punch it down. Shape the dough into a loaf on your work surface, and then place the dough in the prepared pan, covering it again with a damp towel. Allow it to rise in a warm place until doubled in size, or about 45 minutes.
Preheat the oven to 350°F. Uncover the dough and place it into the oven for 25-30 minutes, or until the loaf is golden brown.
Remove the bread from the oven and allow it to cool for 10 minutes in the pan. Remove the loaf from the pan and transfer it to a cooling rack to cool completely before slicing. If you would like, you can brush the loaf with some melted vegan butter or oil so that it is nice and shiny, as pictured. Slice and enjoy!
This bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month, we suggest slicing it before freezing and then toasting the frozen slices when needed.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
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