Author: Looking for a homemade vegan bread recipe to make sandwiches with? Here's a simple recipe that is easy to make and tastes absolutely delicious! Perfectly fluffy, tender, and strong enough to hold your sandwich toppings. Learn how to make the best vegan sandwich bread from scratch with just 7 simple ingredients that you likely already have in your pantry. I include step-by-step photos to guide you through the steps, so if you are new to making yeast bread, this is the perfect recipe to start with!
A lot of store-bought bread contains dairy, eggs, or honey, making them not vegan. Sometimes the ingredient list is so long it can be confusing to even tell if it's vegan or what exactly all those ingredients even mean. When I have a bit of time I love to make a homemade loaf of bread. If you are new to making yeast bread, I promise they really aren't scary at all. They take a bit of time (mostly hands-off), but each step is easy, and you won't believe how much better homemade bread is! Just look at that gorgeous swirl! Once you make the best vegan sandwich bread I'm sure you'll make it again and again as it's just perfect!
Tips and tricks:
Yeast: make sure you use instant yeast for this recipe (and not active yeast). In the first step the yeast is activated by mixing it with warm water, warm plant-based milk, and white sugar, then letting it rest for 5 - 10 minutes. It should become foamy. If it isn't foamy it is likely that your yeast is too old. This means that the bread will not rise properly so you will need to purchase new yeast and start again.
Rising the bread: the dough will need to rise two times for 1 hour each time. Let the dough rise in a warm area. If it is a summer day, on the counter should be fine. If it is a chillier day, I like to rise my bread in the oven with just the oven light turned on as this will make a nice slightly warm sealed-off area. Make sure you do not turn the oven on while the dough is inside rising.
Kneading the bread: I generally prefer to knead bread by hand as I enjoy the process and find it pretty simple. If you are new to kneading bread here is a good video demonstrating how to knead. If you have a stand mixer with a dough hook, you are welcome to use that if you prefer. You can also use a bread machine on the dough setting.
Test doneness: The bread will be done when it is a nice golden brown on the outside. You can also test doneness by removing the bread from the oven, carefully turning it out of the pan, and gently knocking on the bottom of the bread. It should sound hollow.
How to make the best vegan sandwich bread:
Activate the yeast: mix the plant-based milk and water together and heat in the microwave for about 60 seconds until warm- think bath water temperature. (110F if using a thermometer). Pour the warmed milk/water into a large mixing bowl, add the sugar and yeast, and whisk. Cover with a clean dish towel and set aside for 5 - 10 minutes. After resting it should be very foamy, continue to the next step.
Make the dough: add the flour, melted vegan butter, and salt to the yeast mixture and stir to form a shaggy dough.
Turn the dough out onto a clean work surface, and knead for 5 - 6 minutes until the dough is smooth and elastic. I like to knead by hand but you can alternatively do this in a stand mixer with a dough hook, or in a bread machine on the dough setting.
1st rise: lightly grease a large clean mixing bowl with a bit of oil or more melted vegan butter. Drop the dough ball into the ball and turn it a few times to coat the ball in the oil. Cover with a clean dish towel and set somewhere warm to rise for 1 hour. The oven with just the oven light turned on is a great place.
Shape the loaf: once the dough has risen it should be about double the size. Punch the dough down.
Lightly flour a clean work surface, then roll the dough and stretch it so that it is a rectangle that is about 8" x 15". Starting from the shorter side of the rectangle, roll the dough up into a log (this creates the swirl in the bread, which is one of the secrets to making the best vegan sandwich bread)!
Lightly grease a 4" x 8" loaf pan and place the rolled-up dough inside. There may be space around the dough and that's totally ok, it will expand into the pan.
2nd rise: cover with a clean dish towel and again, set somewhere warm to rise for 1 hour.
Bake the bread: after the dough has risen the second time, preheat your oven to 350F (180C). Remove the dishtowel and bake the dough in the loaf pan uncovered for 30 - 35 minutes until dark golden brown on top. Carefully remove it from the pan and allow it to cool on a rack.
This bread is:
- fluffy
- soft
- perfect for sandwiches
- or for just enjoying with some vegan butter!
Enjoy the best vegan sandwich bread with:
Vegan Egg Salad Sandwich
My Go-To Vegan Soup Recipe
Homemade Vegan Deli Slices
Vegan Bologna (Baloney)
Vegan Jackfruit Salad Sandwich
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
The Best Vegan Sandwich Bread
Servings: loaf (about 16 slices)
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Ingredients
- ½ cup plant-based milk, (such as oat or soy)
- ½ cup water
- 2 tablespoons white sugar
- 2 ¼ teaspoons instant yeast, (one packet)
- 3 cups all-purpose flour
- ¼ cup vegan butter, melted
- 1 ¼ teaspoons salt
Instructions
- Activate the yeast: mix the plant-based milk and water together and heat in the microwave for about 60 seconds until warm- think bath water temperature. (110℉ if using a thermometer). Pour the warmed milk/water into a large mixing bowl, add the sugar and yeast, and whisk. Cover with a clean dish towel and set aside for 5 - 10 minutes. After resting it should be very foamy, continue to the next step.
- Make the dough: add the flour, melted vegan butter, and salt to the yeast mixture and stir to form a shaggy dough. Turn the dough out onto a clean work surface, and knead for 5 - 6 minutes until the dough is smooth and elastic. I like to knead by hand but you can alternatively do this in a stand mixer with a dough hook, or in a bread machine on the dough setting.
- 1st rise: lightly grease a large clean mixing bowl with a bit of oil or more melted vegan butter. Drop the dough ball into the ball and turn it a few times to coat the ball in the oil. Cover with a clean dish towel and set somewhere warm to rise for 1 hour. The oven with just the oven light turned on is a great place.
- Shape the loaf: once the dough has risen it should be about double the size. Punch the dough down. Lightly flour a clean work surface, then roll the dough and stretch it so that it is a rectangle that is about 8" x 15".
- Starting from the shorter side of the rectangle, roll the dough up into a log (this creates the swirl in the bread). Lightly grease a 4" x 8" loaf pan and place the rolled-up dough inside. There may be space around the dough and that's totally ok, it will expand into the pan.
- 2nd rise: cover with a clean dish towel and again, set somewhere warm to rise for 1 hour.
- Bake the bread: after the dough has risen the second time, preheat your oven to 350F (180C). Remove the dishtowel and bake the dough in the loaf pan uncovered for 30 - 35 minutes until dark golden brown on top. Carefully remove it from the pan and allow it to cool on a rack.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Stephanie says
I doubled the recipe and it came out fantastic. Another fool proof, delicious recipe from this blog!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yayyy Stephanie!! I’m so glad it worked out perfectly 😄 Thanks so much for the sweet comment!
m says
I tried making this for the first time today and I wanted to double it. This was 6 cups of flour with 2 cups of liquid. My dough was so dry and unusable I had to throw it away.
Could you add weight amounts to this recipe? I probably just over filled my measuring cups , but I think maybe at 6 cups , it is just hard to get right.
Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Megan! I’m so sorry that happened 😩 When doubling bread recipes, it’s super easy to accidentally mess up the measurements. Good news: this recipe does include weight measurements, just click the "Metric" button under the ingredients list and it will show grams. Hope that helps! 💚
Kat says
I dont usually write comments even if its good or bad. I try so many recipes and they are mostly flops. I have to say that i had to for this recipe. BEYOND AMAZING.
Question can i use regular milk and butter next time?? Also i saw someone say cinnamon. Howndo i do that?
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you loved it, Kat! I’m vegan so I don’t test recipes with dairy, but the vegan version works beautifully as written. For cinnamon, you could sprinkle a cinnamon sugar mixture over the dough before rolling it up 🙂
Kerri says
This will become my new go-to for sandwich bread. I used active dry yeast, because that's what I had, and it turned out great. It rose beautifully and tastes wonderful. Thank you for this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kerri! Yayyy 🙂 Thanks so much for sharing—and I’m thrilled it’s becoming your new go-to!
Nicole Werth says
so let's say I only have active dry yeast on hand. Can I make it work somehow??
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Nicole! Yes, you can use active dry yeast. Just use the same amount and follow the recipe as written, making sure the milk/water is warm (not hot) and letting it get nice and foamy before continuing. Active dry yeast may take a minute or two longer to foam, but it will work great.
Gayle says
I love this bread and make it often.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That makes me so happy to hear, Gayle! 💛
Ty says
Best bread recipe I’ve tried in many years~!! I’ve searched for a soft, sandwich bread that isn’t crumbly or too dense and finally I’ve found it!!! Excellent recipe. I always sub apple sauce for the oil and it turns out great. I’ve also tried the vegan dinner roll recipe, which is similar and both are amazing. I’ve already shared with several friends because this is the PERFECT bread recipe if you are WFPBNO or vegan!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that is so wonderful! So happy you found the perfect recipe, Ty! Thanks so much for the review. And I am so happy the applesauce trick works too! 🙂
Racgel says
I am really impressed with this recipe. I was afraid letting the crust get golden brown would make it too hard, but the loaf is incredibly soft and the crust has a nice firm but not hard texture. Couldn’t be better. My husband didn’t even know it was vegan
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing your experience!
Patty says
Added raisins and cinnamon to the recipe. A family favorite for sure.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds delicious! Love the idea of adding raisins and cinnamon. So happy it’s a family favorite 💛
Darleen says
i am trying to get away from processed foods as much as possible. do you have any suggestions on vegan butter that is not processed that will work with this bread recipe. thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Darleen, great question! It really depends on what you mean by “processed,” since technically even olive oil is processed (the oil is extracted from the olive and separated from the fiber and nutrients). If you’d like to avoid vegan butter, you could simply replace it with an equal amount of olive oil, avocado oil, or even melted coconut oil, all of which will work well in this bread. The flavor and texture may vary slightly, but you’ll still get a soft, fluffy loaf. Hope that helps! 🌱🍞
Darleen says
thank you. I am making the bread today. Fingers crossed..I have never made bread before.
Sam Turnbull @ It Doesn't Taste Like Chicken says
I hope you enjoy it Darleen! It's a fun process with a delicious result 🙂
Darleen says
omg! it turned out amazing. i made 2 recipes doubled because i had 8 x 14 loaf pans. I found it fun to make. it was delicious and perfect in every way. i even made homemade vegan butter to spread on a slice. it was divine. ty so much. i will keep this bread made for us regulary.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that's so wonderful Darleen!! I am so thrilled you enjoyed it so much! Thanks for the update 🙂
Annie Johnson says
Hi, I'm wondering if I can bake this in my bread maker vs just using the dough setting and then baking in the oven.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Annie, yes you can bake it right in the bread maker, but you might not get that same swirl or pull-apart texture as you would baking it in the oven. Still tasty either way though 🙂
Karen says
Super fluffy! It rose more than I expected but in the most delightful way. I'm tucking a sliced loaf in the freezer for future enjoyment. So good!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yum! So thrilled you loved it Karen! thank you for the review 😋
YAHWEH says
I tried the recipe and it was delicious. My family loved it. It hank you for sharing this wonderful recipe.
YAHWEH YAHWEH says
**I thank you
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so thrilled you enjoyed it so much! Thank you for the review 🙂
Ashley says
I love this recipe. I do have a question though. How do you slice your bread? I know it sounds like a weird question, but every time I make it I can never slice it properly. It either comes out crooked and too thin or too thick.🤷🏻♀️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ashley, not a weird question I totally get it! I use a good serrated bread knife then use a gentle sawing motion so I can get the perfect cut. If you want to level up your perfect slices a tool like this one works really great to get extra perfect slices. I hope that helps!
Ashley says
Thank you! I will look into the tool. 🤗
Karen L Tannish says
I have heard that white sugar is not vegan because they bleach it using a process involving animal bones(bone char). Is there a substitute for the white sugar?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Karen, Sugar, typically sourced from sugar cane or sugar beets, is derived from plants and is therefore considered vegan. However, some companies use animal bone char in the sugar refinement process. Using bone char to refine sugar isn’t very common anywhere other than the US as far as I know, but I do check the sugar I buy to make sure. The standard brand I use here in Canada is Redpath and they say on their site that the sugar is indeed vegan-friendly. So you just want to check the brand you’re purchasing. A helpful tip is organic sugar is always vegan-friendly, including in the US. That said if you want to substitute it, you can use the agave or maple syrup instead.
Angel Dunning says
I made this last night and OMG! This is awesome! I have made several vegan bread recipes and this one is light, fluffy and super soft. Delicious! And it held up well when spreading peanut butter. I think next time, I will add a littler butter, cinnamon and sugar on yop before rolling for a swirl bread. Thank you, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that sounds so delicious!!! So thrilled you loved the recipe Angel!
Nicole says
I've made this twice now and it is so good! Definitely the softest and best tasting bread I've made. I'd like to keep it as my go to but I keep having an issue of the dough being very sticky still after kneading for a long time and can't figure out where I'm going wrong. After adding more flour it's okay to go though 🤔
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Nicole! So glad you love the bread! 😊 If your dough is too sticky, try dusting in a bit more flour on the dough and your hands while kneading. Hope that helps—happy baking!
Doris says
What altitude are you at?High altitude means changing the ingredients.Thank you for your reply 😉
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Doris! I’m in Toronto, so pretty much at sea level. You're right—baking at high altitudes can definitely affect recipes, so adjustments might be needed if you're in a higher elevation. I hope the bread turns out beautifully for you! 😊
Britni says
This is my first time making bread from scratch and it turned out so well! I made one loaf for butter and sandwiches and another with cinnamon because my son and I love cinnamon bread! I have been wanting to make bread from scratch for a while and have been nervous, but this recipe made it not as scary! This will become a staple in our home, especially with our intolerance to dairy and wheat! Thank you so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so thrilled you loved it so much Britni!! Thank you for the review 🙂
Gina says
What flour did you use ? I have tried a few gluten free flours and the bread doesn’t always work.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Gina, I suggest trying Bob's Red Mill Gluten Free 1-to-1 Baking Flour. That said, since this is a bread recipe that depends on the gluten in flour to create the right texture and structure, it might be tricky to make a direct 1-to-1 substitution. You may have better success with a gluten-free bread recipe that’s specifically designed that way. I also recommend checking out my guide on how to adapt recipes. The gluten-free section should be helpful. I hope this helps!
Kimberly says
just wanted to say.....
this was the easiest and best tasting bread (with the swirly middle, lol) that I have ever made. I have made many loaves of bread over the years including using a bread machine too. And your recipe for vegan pepperoni is simply the best. Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you Kimberly!! I am thrilled it is your favorite! 🙂
Kim says
I just made a double batch and 1 loaf I turned into cinnamon rolls with raisins.
Sam Turnbull @ It Doesn't Taste Like Chicken says
ooh yum! Sounds delish 🙂