Dairy-Free Soft and Fluffy Milk Bread
Delight in the pillowy softness of Dairy-Free Soft and Fluffy Milk Bread, a vegan twist on the classic Japanese-inspired bakery favorite. Made with bread flour, plant-based milk, aquafaba, and a touch of vegetable oil, this bread achieves an incredibly tender texture without the use of dairy or eggs. The recipe’s foolproof method includes two gentle rises and a unique shaping technique that results in a beautifully domed loaf perfect for slicing. Brushed with plant-based milk for an irresistible golden crust, this versatile bread pairs wonderfully with sweet jam, savory spreads, or stands out as the base for sandwiches. Ready in under two hours, it’s ideal for those seeking a homemade, dairy-free baking adventure.
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Ingredients
- 350 grams Bread flour
- 40 grams Sugar
- 5 grams Salt
- 7 grams Instant yeast
- 200 milliliters Unsweetened plant-based milk (e.g., almond, oat, or soy)
- 40 milliliters Neutral-flavored vegetable oil (e.g., sunflower or canola)
- 30 milliliters Aquafaba (chickpea brine used as an egg substitute)
- 15 milliliters Extra unsweetened plant-based milk (for brushing)
Directions
Step 1
In a large mixing bowl, combine bread flour, sugar, salt, and instant yeast. Mix well to evenly distribute the dry ingredients.
Step 2
Warm the 200 milliliters of plant-based milk until lukewarm (around 37–40°C or 98–104°F), being careful not to overheat it.
Step 3
Add the warmed plant-based milk, vegetable oil, and aquafaba to the dry ingredients. Mix until a shaggy dough forms.
Step 4
Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until the dough becomes smooth and elastic. Alternatively, use a stand mixer with the dough hook attachment for 5–6 minutes.
Step 5
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 60–90 minutes, or until it doubles in size.
Step 6
Gently punch down the dough to release air and transfer it to a floured surface. Divide the dough into three equal portions.
Step 7
Shape each portion into a ball, then roll them out into oval shapes. Roll the long edge of each oval tightly to form a log.
Step 8
Place the logs seam-side down into a greased or parchment-lined 9x5-inch loaf pan, side by side. Cover loosely with plastic wrap or a kitchen towel and let rise again for 40–50 minutes, or until the dough rises about 1 inch above the edge of the loaf pan.
Step 9
Preheat your oven to 180°C (350°F). Lightly brush the top of the dough with the extra plant-based milk to encourage browning.
Step 10
Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Step 11
Remove the bread from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Step 12
Slice and enjoy your soft and fluffy dairy-free milk bread!
Nutrition Facts
| Serving size | (689.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1834.8 |
| Total Fat 48.0g | 0% |
| Saturated Fat 4.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2152.9mg | 0% |
| Total Carbohydrate 310.8g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 41.0g | |
| Protein 46.4g | 0% |
| Vitamin D 84.5IU | 0% |
| Calcium 331.5mg | 0% |
| Iron 16.5mg | 0% |
| Potassium 534.3mg | 0% |
Source of Calories