|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||3%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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. This recipe makes two 9 x 5-inch loaves.
The key to making dairy-free yeast bread is to use unsweetened and unflavored non-dairy milk. Almond milk is a good choice, but you can also use soy milk or rice milk. If you use coconut milk or cashew milk, you may get some of their flavors in the bread. You might find you like that, but you may have a picky eater you are baking for who does not.
It is possible to make white bread simply substituting water for the milk. However, the resulting loaf will be a little less tender and the crust will be paler.
When heating the almond milk or another dairy-free milk substitute, the liquid should be warm enough to activate the yeast but not so hot that it kills the yeast, about 110 F.
2 cups almond milk, or dairy-free milk substitute, warmed
1/4 cup sugar
1 1/2 tablespoons active dry yeast
6 cups white bread flour
1 1/2 teaspoons salt
1/4 cup oil
In a large mixing bowl or the bowl of a standing mixer with a hook attachment, combine 2 cups of warm almond milk, 1/4 cup sugar, and 1 1/2 tablespoons yeast, stirring gently to dissolve. Let the mixture rest for 5 to 10 minutes, or until foamy (showing the yeast is active).
Meanwhile, in a medium-large mixing bowl, combine 6 cups flour and 1 1/2 teaspoons salt.
Add 1/4 cup oil to the yeast mixture. Gradually add the flour, about 1 cup at a time.
Turn the dough out onto a lightly floured surface and knead it until the dough is elastic and firm.
Place the dough in a lightly oiled bowl, cover the bowl with plastic wrap, and put it in a warm place for 1 hour, or until the dough is doubled in bulk.
Preheat the oven to 350 F. Oil two 9 x 5-inch loaf pans.
Punch down the dough, and turn out onto a dry surface, kneading the dough for 3 to 4 minutes. Divide the dough in half, shape each half into a loaf, and place them in the prepared loaf pans. Let the loaves rise in a warm place for 30 to 40 minutes more, or until the loaves have risen above the edges of the pans.
Bake for 30 minutes or until golden brown.
Remove the loaves from the oven and allow them to cool slightly in the pans before slicing and serving.
The bread will keep for four to five days in closed plastic bags or plastic wrap at room temperature or in the refrigerator. You can also freeze it for up to one month.