Soft, Fluffy Vegan Bread Loaf

A tender, plant-based bread with no animal products. Achieve bakery-quality results using hydration, gluten development, and fermentation for a moist crumb and artisan crust.

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Course: Bread

Cuisine: Plant-Based

Prep Time: 15

Cook Time: 45

Total Time: 3 40

Servings: servings

Calories: 180kcal

Author: Eva Stoner

Ingredients

3 ½ cups all-purpose flour
1 ½ cups warm water
1 teaspoon active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 tablespoon sunflower oil
1 teaspoon apple cider vinegar

Instructions

In a large mixing bowl, combine flour, salt, yeast, and sugar.
Add warm water, oil, and vinegar. Mix until a shaggy dough forms.
Knead the dough on a floured surface 5-7 minutes until smooth and elastic.
Place in an oiled bowl, cover, and let rise at room temperature for 2-3 hours or until doubled in size.
Gently deflate the dough, shape into a loaf, and place on a baking sheet.
Cover and let rise again for 45 minutes.
Preheat oven to 375°F (190°C). Bake for 45 minutes, rotating halfway through for even browning.
Cool completely on a wire rack before slicing.

Notes

For best results, use room-temperature ingredients and avoid over-handing the dough during rising.
Store in an airtight container at room temperature for up to 3 days or freeze individual slices for up to 3 months.

Nutrition