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Learn how to make soft, fluffy bread from scratch using just 7 simple ingredients! Perfect for toast, sandwiches, French toast, Thanksgiving stuffing, and more!
Table of Contents
Benefits of Making Homemade Bread
If you’ve never ventured into making your own yeast bread, you’re in for a treat! In addition to being so much easier than you think (no stand mixer or dough hook attachment needed!), it’s also so much softer, fluffier, budget-friendly, and free of preservatives.
This loaf bread is inspired by the classic egg bread my mom used to make growing up. And while this version is made without eggs, it tastes EXACTLY as I remember, which goes to show eggs were never really needed in the first place!
Once you’ve mastered this simple, homemade white bread recipe, make sure to check out our other homemade bread recipes.
- Homemade 100% Whole Wheat Bread
- Whole Wheat Spinach Tortillas
- Homemade Pizza Dough
- Gluten-Free Flatbread
- Homemade Pita Bread
- 4-Ingredient No Knead Bread
- Vegan Pandesal (Filipino Bread Rolls)
- Garlic Herb Dinner Rolls
You’ll never need to buy a loaf of bread at the grocery store again!
Ingredients You’ll Need
- Almond Milk – We prefer using our Homemade Almond Milk (unsweetened) for this fluffy bread recipe, but you can use any plant-based milk of choice. Just make sure it’s unsweetened or your bread will have an oddly sweet aftertaste!
- Sugar – In order to properly proof the yeast, you’ll need to add a small amount of sugar. We prefer to use organic cane sugar because it is always vegan, but conventional sugar would work perfectly as well. If you prefer to use unrefined sugars, coconut sugar should work, but it can affect the appearance of the dough due to its dark color.
- Active Dry Yeast – This homemade bread is made with dry active yeast (not to be confused with instant yeast!). We find that baked goods made with active dry yeast as opposed to instant yeast have a deeper flavor and are worth the slower rise time!
- Flax Egg – Instead of using real eggs, this vegan-friendly version is made with flax egg. It binds the dough together equally as well and helps it become tall and fluffy. When making flax eggs, make sure to use ground flaxseeds – whole flaxseeds won’t absorb water in the same way and will not have the same effect.
- Vegan Butter – In this fluffy bread dough, we recommend using Earth Balance sticks, but Miyoko’s and Country Crock both have great vegan butter that will work well here. Or, opt for olive oil, avocado oil, or vegetable.
- Flour – Both all-purpose white flour and bread flour work well in this recipe. We like to use Bob’s Red Mill unbleached flour.
- Salt – Adding salt to homemade bread not only enhances the flavor, but helps control the rise of the loaf, yielding a more even, uniform loaf! Don’t worry – the bread doesn’t taste salty!
Equipment Needed
How to Make Fluffy Bread without a Bread Maker
- Prepare the flax egg. In a small bowl, combine the flaxseed meal and water. Set aside to thicken for 15 minutes.
- Activate the yeast. In a separate medium bowl, combine the warm almond milk and 1 tablespoon of sugar. Sprinkle the yeast overtop, then mix again to combine. Set aside for 5-10 minutes, allowing the yeast to proof. When ready, it should appear foamy.
- Combine the dough ingredients. Once the yeast is ready, add the flax egg, remaining sugar, room-temperature butter, and salt. Stir to combine the wet ingredients, then add in half of the flour. Mix until well combined, then mix in the remaining flour until a soft dough has formed.
- Knead the dough for 10 minutes. Transfer the dough to a generously floured, clean work surface. Sprinkle the dough with additional flour on top, then knead the dough with your hands until smooth and elastic, about 10 minutes. If as you go the dough begins to stick to your hands, add a little bit of additional flour.
- Rise the dough. Transfer the dough to a large, greased bowl, flipping it over so that the outside of the fluffy bread dough is well coated in oil. Loosely cover with a damp towel, then rise the dough in a warm, draft-free place for at least 45 minutes, or until doubled in size.
- Shape the dough into a loaf. Once the dough has doubled in size, punch it down and shape the dough into a loaf.
- Allow the dough to rise once more. Transfer the shaped loaf to the prepared loaf pan, covering it again with a damp towel. Allow it to rise for another 45 minutes, or until doubled in size.
- Bake. Place the fluffy bread dough into the preheated oven for 25-30 minutes, or until the loaf is golden brown on the outside.
- Cool completely. Let the bread cool for 10 minutes in the pan before removing the loaf from the pan and transferring it to a cooling rack. Allow the fluffy bread to cool completely before slicing.
- Serve. If desired, brush the loaf with some melted vegan butter or oil so that it is nice and shiny (as pictured). Then slice and enjoy!
Serving Suggestions
One of the best parts of making homemade bread is the endless uses for it! Aside from enjoying it as buttered toast or using it to make homemade sandwiches, you can also use this fluffy bread to make the following recipes:
- French toast: Cut thick slices and use it to make our Classic Vegan French Toast or Pumpkin French Toast.
- Vegan strata: Allow the soft bread to dry out and become stale and crunchy, then use it in our Vegan Strata recipe!
- Stuffing: Swap out the Buttermilk Biscuits in our Thanksgiving classic and use stale, cubed fluffy bread.
- Croutons: Make Homemade 5-ingredient Croutons and add them to your favorite soups and salads.
- Bread crumbs: Turn it into homemade breadcrumbs and sprinkle it over our Vegan Mac and Cheese recipe.
Or are you looking for new sandwich ideas? Check out these favorites:
Epic Vegan Sandwiches
Storage Instructions
Leftover fluffy sandwich bread will keep in an airtight container at room temperature for up to 4 days or in the refrigerator for 1 week.
This fluffy bread can also be frozen. For best results, we recommend freezing the bread in slices as opposed to a full loaf. To freeze, allow to cool completely to room temperature on a wire rack, slice, then wrap tightly in plastic wrap or reusable wrap. Transfer the wrapped bread to a large gallon-sized bag and freeze for 1 month.
When ready to eat, remove the frozen bread slices and toast them directly from frozen or allow to thaw at room temperature until warm again.
More Homemade Bread Recipes To Try Next
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Print
Easy Fluffy Sandwich Bread Recipe (No Bread Maker Needed)
- Total Time: 2 hours 20 minutes
- Yield: 1 loaf of bread
- Diet: Vegan
Description
Learn how to make soft, fluffy bread from scratch using just 7 simple ingredients! Perfect for toast, sandwiches, french toast, Thanksgiving stuffing and more!
Ingredients
- 2 flax eggs (2 tablespoons flaxseed meal + 4 tablespoons water)
- 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)
Instructions
- Prepare the flax egg. In a small bowl, combine the flaxseed meal and water. Set aside to thicken for 15 minutes.
- Activate the yeast. In a separate medium bowl, combine the warm almond milk and 1 tablespoon of sugar. Sprinkle the yeast overtop, then mix again to combine. Set aside for 5-10 minutes, allowing the yeast to proof. When ready, it should appear foamy.
- Combine the dough ingredients. Once the yeast is ready, add the flax egg, remaining sugar, room-temperature butter, and salt. Stir to combine the wet ingredients, then add in half of the flour. Mix until well combined, then mix in the remaining flour until a soft dough has formed.
- Knead the dough for 10 minutes. Transfer the dough to a generously floured, clean work surface. Sprinkle the dough with additional flour on top, then knead the dough with your hands until smooth and elastic, about 10 minutes. If as you go the dough begins to stick to your hands, add a little bit of additional flour.
- Rise the dough. Transfer the dough to a large, greased bowl, flipping it over so that the outside of the fluffy bread dough is well coated in oil. Loosely cover with a damp towel, then rise the dough in a warm, draft-free place for 45 minutes, or until doubled in size.
- Shape the dough into a loaf. Once the dough has doubled in size, punch it down and shape the dough into a loaf.
- Allow the dough to rise once more. Transfer the shaped loaf to the prepared loaf pan, covering it again with a damp towel. Allow it to rise for another 45 minutes or until doubled in size.
- Bake. Preheat the oven to 350 degrees F. Place the fluffy bread dough into the oven for 25-30 minutes or until the loaf is golden brown.
- Cool completely. Let the bread cool for 10 minutes in the pan before removing the loaf from the pan and transferring it to a cooling rack. Allow the fluffy bread to cool completely before slicing.
- Serve. If desired, brush the loaf with some melted vegan butter or oil so that it is nice and shiny (as pictured). Then slice and enjoy!
Notes
- 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.
- Prep Time: 1 hour 50 minutes
- Cook Time: 30 minutes
- Category: Bread, Baked Goods
- Method: Oven
Nutrition facts label provided by Nutri Fox.
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!
No where in your recipe does it tell what degree to put the oven temp at?
Sorry about that, it’s 350 degrees F! That was accidentally omitted during the republish of this recipe. It is now updated 🙂
Absolutely delicious! I made this with 4 tbsp of aquafaba instead of flax, as I had some which needed using up; and reduced the liquid content (added 150ml instead of 180ml of milk) because I’m a bit nervous working with higher hydration doughs. Turned out fluffy, tender and slightly sweet, not dissimilar to milk bread – will be adding to my recipe file!
I made this recipe the other day and have been utilizing it in making vegan homemade tofurky and cashew cheese sandwiches for myself and my 80-year-old newly Plant-based mother, as well as other culinary uses. This is a most excellent recipe. Thank you for sharing it.
I do have questions.
Is it possible to scale this recipe up for more loaves?
Would this recipe hold up to raisins/other dried fruit or olives being incorporated in the dough? The previous non-vegan recipe I used was a raisin bread recipe that doubled as plain bread as well.
Mom said to tell you that she “really loves this bread”. She says it is “sweet, wholesome, flavorful, and has a nice taste. She said it is the best bread she’s ever eaten and that it is better than store-bought”.
Again, thank you.
I’ve been eyeing this recipe for the last month. I can’t wait to try it out tomorrow!
Do you think this would work with whole wheat flour?
Our recommendation is to substitute up to half of the flour with whole wheat.
I’ve made it twice now. Fluffy, slightly sweet. I adore this bread! Thank you so much.
Hi Jasmine.
I haven’t been able to find vegan butter lately. Do you think I could substitute it with vegetable oil??
Thanks
We haven’t tested it, but it should work 🙂
This bread is so unbelievably delicious! My entire family is obsessed. The recipe is super easy and my house smells incredible while its baking!
Would a chia egg work instead of flax seed egg?
Yes, that will work!
Made this bread, it was really easy thank you! Only change I made was reducing the sugar amount to 3 tablespoons total (1 for yeast and 2 for dough). Turned out fabulous!
What a comforting treat this bread at this time! I saw the picture of it and knew I had to try it. It does take some time to make but it is well worth it. My husband and I sat eating toast made with this bread last night, watching Little Fires Everywhere on Hulu and everything seemed right with the world for a bit. Thank you for sharing your recipes and your talents!
Sorry, I mean gluten free flour
We haven’t tested it, but from our experience using Bob’s Red Mill 1:1 GF flour, it could work but just be denser.
Can you use gluten free bread?