There is something so special about a sandwich made with homemade bread, and this recipe is definitely one of the easiest and fastest dairy-free yeast bread recipes to make. The bread will keep for 4-5 days in closed plastic bags or plastic wrap at room temperature or in the refrigerator, or for up to 1 month in the freezer.
When heating the almond milk or other dairy-free milk substitute, the liquid should be warm enough to activate the yeast but not so hot that it kills the yeast, about 110º F.
Make two 9" x 5" loaves
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 2 cups warm almond milk or other dairy-free milk substitute
- ¼ cup white sugar
- 1 ½ T. active dry yeast
- 6 cups white bread flour
- 1 ½ t. salt
- ¼ cup oil
1. In a large mixing bowl or the bowl of a standing mixer with a hook attachment, combine the warm almond milk, sugar and yeast, stirring gently to dissolve. Let the mixture rest for 5-10 minutes, or until foamy.
2. Meanwhile, in a medium-large mixing bowl, combine the flour and salt.
3. Add the oil to the yeast mixture. Gradually add the flour, about one cup at a time. Turn the dough out onto a lightly floured surface and knead until elastic and firm. Place the dough in a lightly oiled bowl, cover the bowl with plastic wrap and place in a warm place for 1 hour, or until the dough is doubled in bulk.
4. Preheat the oven to 350 F. Oil two 9” x 5” loaf pans.
5. Punch down the dough, and turn out onto a dry surface, kneading for 3-4 minutes. Divide the dough in half, shape into two loaves and place in the prepared loaf pans. Let the loaves rise in a warm place for 30-40 minutes more, or until the loaves have risen above the edges of the pans.
6. Bake for 30 minutes or until golden brown. Allow to cool slightly in the pans before serving. Bread will keep for 5 days wrapped well in plastic wrap or plastic bread bags.