Dairy-Free White Sandwich Bread
This dairy-free white bread recipe is easy to make with almond milk or any other milk substitute.
- Serves: 32 persons
- 2cups almond milk (or dairy-free milk substitute, warmed)
- ¼cup sugar (white)
- 1 ½tablespoons active dry yeast
- 6cups white bread flour
- 1 ½teaspoon salt
- ¼cup oil
Step 1In 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).
Step 2Meanwhile, in a medium-large mixing bowl, combine 6 cups flour and 1 1/2 teaspoons salt.
Step 3Add 1/4 cup oil to the yeast mixture. Gradually add the flour, about 1 cup at a time.
Step 4Turn the dough out onto a lightly floured surface and knead it until the dough is elastic and firm.
Step 5Place 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.
Step 6Preheat the oven to 350 F. Oil two 9 x 5-inch loaf pans .
Step 7Punch 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.
Step 8Bake for 30 minutes or until golden brown.
Step 9Remove the loaves from the oven and allow them to cool slightly in the pans before slicing and serving.
Step 10The 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.