My youngest child was recently diagnosed with allergies to eggs and milk, so I’ve moved on to altering my breads so that she can still eat them.

This easy white bread recipe makes one loaf of white bread without any dairy milk or eggs. Instead of butter, I used coconut oil and I replaced the milk with unsweetened almond milk found in the grocery store. The resulting bread was delicious and was buttered with vegan butter that has no dairy or egg in it.

See Also

Proofing

Prepare Bread Pan

Freeze Yeast Bread Dough

Ingredients

• 1/3 cup water, room temperature
• 2-1/4 tsp or 1 pkg (1/4 oz) active dry yeast
• 1 cup unsweetened almond milk, room temperature
• 1 Tbsp honey
• 2 tsp salt
• 2 Tbsp coconut oil
• 3-1/2 cups bread or all-purpose flour, about
• Cornmeal, optional
•  

• Prep Time: 120 minutes
• Cook Time: 45 minutes

• Total Time: 165 minutes
• Yield: 1 loaf

Preparation

In a large bowl, add water and yeast. Stir until the yeast is dissolved and then let stand for about 2 minutes. Next, add the unsweetened almond milk, honey, salt, and coconut oil. Stir until the honey and salt is dissolved. The salt does not kill the yeast. It “retards” or slows down the growth of yeast and brings out the flavor in the bread. Mix in two cups of bread or all-purpose flour. Add in more white flour until the dough becomes too difficult to mix with a spoon.

Turn it out onto a floured surface and begin kneading the dough. If the dough still feels sticky, sprinkle about 2 tablespoons of flour onto the dough and knead it in. Continue to add flour, as needed, until the dough is smooth and firm. Grease a large bowl with butter or shortening. Put the dough into the bowl and then flip the dough over so that the dough top is also lightly greased. Cover the bowl with a clean kitchen towel and set to rise in a warm, draft free area for 45 minutes or until doubled in size.

After the dough is finished with its first rise, punch down the dough inside the bowl and turn out onto a lightly floured surface. Knead the dough until all the bubbles are out, about 5 minutes. Shape the dough into a single loaf. Grease a 9x5 bread pan with butter or shortening. Lightly coat the inside of the pan with cornmeal. This is to help the bread release from the pan after being baked. If you don’t have cornmeal on hand, simply grease the pan and skip the cornmeal. Place the shaped loaf into the pan, cover with the clean kitchen cloth, and let rise a second time in a warm, draft free area for 45 minutes or until doubled.

Bake the loaf at 350 degrees F for 50 minutes or until the top is golden brown and the bread sounds hollow when you tap on the top. Remove from oven and turn out the loaf onto a rack. Allow it to cool completely before storing or freezing.

You can easily freeze bread for sandwiches. First allow the bread to cool completely. Slice the loaf as you would for sandwiches. Place all the slices in the bag, close it, and set it in the freezer. To use, take out the slices you need to make sandwiches and allow them to thaw on the kitchen counter or lightly toast the slices. Make your sandwiches as you normally would.