Classic Sandwich Loaf Bread (V | OF)
Learn how to make a Vegan and Oil-free Classic Sandwich Loaf Bread from scratch! This easy loaf is incredibly light and fluffy. You won't need any special equipment too.
Ingredients
- ¾ cup water
- ½ cup coconut milk regular or low fat
- 2¼ tsp instant yeast
- 3 cups bread/high-protein flour
- 1½ tsp salt
- 1 tbsp sugar
- ¼-½ cup all-purpose flour for dusting
Instructions
- Heat the water and milk until warm to touch. Remove from heat, add yeast and let stand for 5 minutes until the mixture starts to foam.
- In a large mixing bowl, whisk together the dry ingredients. Pour in the yeast mixture and combine with a spatula until a shaggy dough forms.
- Pour the contents out onto a floured surface. With floured hands, knead the dough for at least 7-10 minutes, adding up to ½ cup of flour to prevent sticking. The dough should be smooth and no longer sticky. If you poke your finger into the dough, it should spring back.
- Shape into a tight ball, place the dough in a greased bowl and cover with a damp towel. Let rise for 1 hour or until doubled in size.
- Once the dough has risen, place on to a lightly floured surface and knead for a minute to remove the air. Roll the dough into a 8 x 12 inch rectangle. From the top, fold over one third of the dough onto itself. Repeat with the bottom third of the dough.
- Place the dough into a greased 8½ x 4½ inch loaf pan, folded side facing downwards. Cover with a damp towel and let rise for 30-45 minutes.
- Brush the top with coconut milk and bake in a preheated oven at 180°c for 40 minutes, or until the top is golden brown.
- After baking, remove from the tin and let cool completely on a wire rack. Use it in any way you like. Enjoy!
Notes
This recipe yields 12-15 slices depending on the thickness of each slice.
Recipe adapted from Joshua Weissman.
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