Vegan French Sandwich Bread

March 6, 2015

If you like to bake, this is a great recipe to work on those kneading skills.  You can make several loaves at a time and freeze a few of them if you like – I have found that this bread is still great after its been thawed out.  Tastes great fresh from the oven, too!  I have converted the measurements and put them in the recipe in ounces or grams – depending on where you are and what measuring system you use.  Enjoy!


  • 1 Pound
    White bread flour
  • 1/2 Teaspoon
  • 15 Grams
    Fresh yeast
  • 1/2 Teaspoon
    Malt extract
  • 300 Millilitres
    Warm soy milk
  • 30 Grams
    Vegan butter


  1. First, in a large mixing bowl, mix your flour and salt together and make a well in the center. Crumble in the yeast, add malt extract and warm soy milk - stir this together. Shave the butter over the top and mix with your hands until you have a ball of dough. Knead dough for 8 minutes. (Or you can put it in your mixer with a dough hook for 8 minutes on a low setting if you have the means!)

  2. Leave dough covered in a medium oiled mixing bowl in a warm, dry area for 2 1/2 hours to rise. Once the time is up, knock it back (knead for 1 or 2 minutes, allowing the air to release from the dough) and cover and let rise again for 1 hour. Preheat oven to 220 C or 425 F.

  3. Grease or oil a bread pan (10x33x9 cm. or 4x13x3 1/2 in.) and bake for 20 minutes with the cover on, then remove the cover and bake for another 10 - 15 minutes.


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