Food & Drink Magazine

Extremely Soft Vegan White Sandwich Bread - NO Eggs, NO Milk, NO Butter, Easy to Handle!

By Zoebakeforhappykids @bake4happykids
&version;When I first saw the original title of this recipe, EXTREMELY SOFT WHITE BREAD at Cookpad, I was like REALLY???
After baking and tasting these breads, I was REALLY!!!
These white sandwich breads are REALLY EXTREMELY SOFT!!!
Let me guess... Did you just say "REALLY???" Bet that you will bake it, taste it and may say "REALLY!!!" LOL!

soft white vegan sandwich bread

Extreme Soft White Sandwich Bread
It's vegan!!! With NO eggs, NO butter and NO milk! And it's easy to handle!

I'm totally impressed!!!
Looking at the recipe closely, I have noticed that these breads are made with the most simplest ingredients... just water, bread flour, sugar, salt, oil and yeast. No eggs! No milk! No butter! It is 100% animal friendly, 100% vegan!!!
Nothing complicated here! Just combine all ingredients, knead and prove! Shaping the dough is easy too. Although the dough is moist and soft, it is stretchy making any sticky bits to be easily pulled off from my hands. So easy to handle that you can see in my video that I don't even need any flour to dust the dough, my rolling pin and my hands!

soft white vegan sandwich bread

I'm impressed.
Every slice of these breads is so well-risen, fluffy, feather-light soft!
Extra delicious too with its slightly crusty top

Watch this video to see how I baked this impressive bread? You will see that these extremely soft breads are also extremely easy to bake. So easy that you might say "Really?" LOL!

I must apologize that my video is pretty bad at the beginning because it is dark and gray now in our going-to-winter mornings! So sad that this video is the best that I can present and hope that you don't mind.

Try baking these breads and tell me if you did said "Really?" and then "Really!!!" LOL!

Here's the recipe that is adapted from Cookpad.

The original Cookpad recipe makes one super huge bread that require 4 tsp dried yeast. After re-calculating the recipe proportionally to make two 10 x 20 cm loaves, I have noticed that the amount of dried yeast required is 3 1/2 tsp dried yeast which is pretty excessive to be incorporated into two standard bread loaves. So, I have reduced the amount of dried yeast added to 2 1/2 tsp and this amount has worked very well for me, producing these breads that are very well-risen and feather-light soft.

Makes two 10 x 20 cm loaves

410g water, lukewarm
100g vegetable oil, preferably neutral tasting and smooth
700g bread flour with 12% protein
50g caster sugar
5g salt
2 1/2 tsp dried yeast

extra oil or oil spray to brush or spray for greasing the loaf pans

Place all the ingredients in a breadmaker according to the order of the above list. Use the dough setting to knead the dough until it is smooth and elastic and allow the dough to prove for 1 hr or until doubled in size.

If breadmaker is not available, kneading by electric mixer with a dough hook is possible. Using an electric mixer with low mixing speed, mix all dough ingredients (except butter) to form a dough first. Then, mix in the unsalted butter and increase mixing speed to medium low and keep kneading for 15-30 mins or until the dough is smooth and elastic. This dough will be very stretchy and elastic and should be ready if it passes the window panel stretch. Transfer dough into a large bowl and cover it with a cling wrap. Allow the dough to rise in a warm and humid place for about 1 hr or until doubled in size.

Grease loaf pans with extra butter or cooking oil spray.

To shape, divide dough into two and further divide each half into 3 portions and shape each into balls. Allow them to rest at room temperature for about 10 mins.

Using a lightly floured rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly floured non-stick surface. Use your fingers to pick one shorter side of the dough and tuck and roll the dough like a Swiss roll. Use the rolling pin to flatten and roll the dough into a long rod shape. Then, pick one shorter side of the dough and roll it like a Swiss roll again. Repeat this rolling step with the remaining portions of dough.

Place three of the shaped dough with their seams side down into the each prepared pan. Press the top of the dough lightly to form an even surface. Allow the loaves to prove for another 1 hr or until the dough is going to reach the maximum height of the loaf pans.

Preheat oven at 180°C. Bake at 180°C for 23-25 mins or until thoroughly baked. If the tops of the breads turn brown too quickly, cover the tops loosely with a foil for the last 10 mins of bake and bake the breads for at least 22 mins or until their insides are completely baked.

When the bread is removed from the oven, unmould the bread immediately. Transfer bread on a wire rack to cool it completely.

Slice and serve.

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