This dairy free bread recipe is perfect for sandwiches, french toast, bread pudding and more. An easy recipe that should be in everyone’s book! It’s a completely vegan bread recipe that is allergy friendly! 6 ingredients and just one bowl!
Let’s preface this whole thing by saying, bread doesn’t have to be scary. Sometimes people hear homemade bread or yeast or rising, and immediately click the little X at the top of their browser. But wait! Please don’t leave. I promise you that I’m going to make this a really simple overall recipe. Sure, you’re going to have to wait a bit for rising and things, but as long as you will listen, you will have an amazing, perfect dairy free bread that you make again and again and again and again and again (ok, fine…you get the point).
This dairy free bread recipe is completely dairy free, but it’s also egg free making this a vegan bread recipe also. You can also try making this dairy free bread recipe with gluten free cup for cup flour. Doing so would make this a completely Top 8 allergen friendly bread recipe.
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Surprisingly, you only need six ingredients to make this delicious dairy free bread. That’s right, just six! Crazy right? It’s one of the best breads that you can make and you need just a minimal amount of ingredients. The ingredients that you need are:
The first step, if you are nervous, is to stop, take a deep breath, and exhale. Homemade bread does not have to be difficult. I repeat, homemade dairy free bread doesn’t have to be difficult.
Start by mixing together a pinch of sugar with the yeast into a bowl of warm water (not hot, warm to touch). Let set for 5 minutes.
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In a large bowl, then mix together the rest of the sugar with the olive oil and applesauce. Mix until well combined. Then, add in the yeast mixture and one cup of flour. Using a dough hook, start mixing, scraping down as necessary. Add another cup of flour and combine. Add remaining cup and a half of flour and knead with dough hook for about 5 minutes. If there are any little pieces remaining that have not combined inside of the dough, lift up from the dough hook and knead those pieces in by hand. The dough should not be sticky at all. If it is, add a bit more flour until it’s not.
Rub oil over the dough and place it back inside the bowl. Wet a towel with water to make damp. Cover bowl with cloth. Place in oven and let rise for 60 minutes.
Once the time is up, remove the towels and separate the bread into three, even sized balls. Place instead a greased bread pan. Place back in oven (still off) for 20 minutes. The bread should be peaking over top of the bread pan at this time.
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Remove from oven and preheat oven to 350 degrees. When oven has reached temperature, place in and cook for 30 minutes. When the timer goes off, the top of your dairy free bread should be a deep golden brown.
Now that you have this delicious dairy free bread recipe, you may be wondering what are some ways that you can use it. You can use the dairy free bread soft or toasted. Here’s some ideas I have for you:
Serving: 1 slice | Calories: 191 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 4 g | Sodium: 2 mg | Potassium: 52 mg | Fiber: 1 g | Sugar: 4 g | Calcium: 5 mg | Iron: 1.7 mgBread expert Elizabeth Yetter has been baking bread for more than 20 years, bringing her Pennsylvania Dutch Country experiences to life through recipes.
Gluten Free Japanese Milk Bread
*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.
Many homemade bread recipes require milk and if you're lactose intolerant or don't consume dairy products, it can be difficult to find a great recipe. Or maybe you just ran out of milk. Regardless of your situation, this easy braided white bread recipe is here to save the day.
To create this milk-free loaf, we made a quick adjustment to a basic braided bread recipe. It is as simple as replacing the milk with more water and using vegetable oil in place of butter. The result is a beautiful loaf of bread that anyone can eat.
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Braided bread loaves are a lot of fun to make and you will only need to take one extra step in preparing the dough. If you can braid hair, you can braid breaddough. The finished loaves look spectacular and impressive, and also taste delicious.
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Like most homemade bread, this will keep for a couple of days, and toasting it is a way to lengthen its lifespan. However, you can also freeze bread easily. Keep it well wrapped and label it with the date and it can potentially keep for up to 6 months.
I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!
Easy Gluten Free Bread Recipe (gluten Free Sandwich Bread)
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I almost never use anything other than all-purpose flour, including in bread recipes. I like it because it’s inexpensive and extremely versatile.
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Wild yeast is found naturally in the air. This type of yeast is used for sourdough breads, and in order to use it, you need to make a sourdough starter.
It is far less popular with home bakers because it’s highly perishable. However, it is still widely available for commercial use and is still used by home bakers in some countries.
If you want to use fresh yeast in this recipe: for every 1 teaspoon of instant dry yeast, you’d need 17 grams (or .6 ounces) of fresh yeast.
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It has a much longer lifespan than compressed yeast, lasting up to a year at room temperature and more than a decade if frozen.
Unlike other types of yeast, it needs to proof first. This means it is rehydrated in warm liquid such as water or milk to activate it.
The main downside of using this is that a lot of the yeast is already dead, so you need more of it than other yeasts. This can cause an undesired yeast flavor.
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If you want to use active dry yeast in this recipe, for 1 teaspoon of instant dry yeast you need 1 1/4 teaspoons of active dry yeast.
It is more perishable than active dry yeast, lasting only 2 to 4 months at room temperature and for years in the freezer.
This is my favorite type of yeast to use because it lasts longer than fresh yeast, and you need less of it than active dry yeast.
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Rapid-rise yeast is often specifically marketed toward users of bread machines. It’s essentially instant yeast with a smaller grain. The smaller granules allow it to dissolve faster in the dough and therefore rise faster.
While most baking experts believe that the bread flavors aren’t as developed by using this yeast, others feel it makes little difference.
As mentioned above, active dry yeast needs to be bloomed (aka proofed) before use to activate it, but I also proof instant yeast. The reason for this is because it helps troubleshoot if any problems come up.
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By blooming the yeast first, you know it is active. So, if the dough has trouble rising, you know it’s not the yeast.
If you put it in the fridge for instance, it could take 8 hours or so. In the summer in Israel, it rises very quickly.
I often find myself running late and need the dough to rise faster. Or sometimes, in the winter, I don’t have a warm place and the dough takes
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What I do is preheat the oven to its lowest temperature and turn it off. Then, I cover the dough with a damp towel and place it in the oven.
This trick works for me everytime. On occasion, I may need to remove the dough and preheat the oven another time or two, but usually
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