Vegan Soft and Fluffy Milk Bread
Discover the ultimate recipe for Vegan Soft and Fluffy Milk Bread—a plant-based take on the classic Japanese milk bread that's irresistibly tender, pillowy, and perfect for both sweet and savory pairings. This dairy-free bread achieves its signature fluffiness thanks to warm plant-based milk, softened vegan butter, and a perfectly kneaded dough that rises to perfection. The addition of aquafaba gives the crust a gorgeous golden sheen, making it bakery-worthy. Whether you’re a seasoned bread baker or trying homemade bread for the first time, this recipe is straightforward, using simple ingredients like all-purpose flour and active dry yeast. Ideal for sandwiches, toast, or enjoying on its own, this versatile vegan loaf will quickly become a household favorite.
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Ingredients
- 420 grams All-purpose flour
- 240 milliliters Plant-based milk (unsweetened and warmed, such as oat or soy milk)
- 40 grams Vegan butter (softened)
- 50 grams Granulated sugar
- 7 grams Active dry yeast
- 6 grams Salt
- 2 tablespoons Aquafaba (chickpea brine, for brushing the top)
- 1 teaspoon Neutral oil (for greasing the bowl and pan)
Directions
Step 1
In a small bowl, combine the warm plant-based milk (approximately 40°C/105°F) with the sugar and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy, indicating the yeast is activated.
Step 2
In a large mixing bowl, add the all-purpose flour and salt. Mix to combine.
Step 3
Pour the frothy yeast mixture into the bowl with the dry ingredients. Begin mixing with a wooden spoon or dough hook if using a stand mixer.
Step 4
Once the mixture starts to come together, add the softened vegan butter. Knead the dough by hand for about 8-10 minutes (or 5 minutes with a stand mixer) until it is smooth and elastic. The dough should be slightly tacky but not sticky.
Step 5
Lightly oil a clean bowl and place the dough inside. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 6
Once the dough has risen, punch it down gently to release any air. Transfer the dough to a clean surface and divide it into 3 equal portions.
Step 7
Shape each portion into a smooth ball. Using a rolling pin, flatten each ball into an oval, then roll it up tightly into a log. Place the logs side by side in a greased loaf pan, seam-side down.
Step 8
Cover the loaf pan with a damp towel or plastic wrap and let the dough rise again for 45-60 minutes, until it has puffed up and fills the pan.
Step 9
Preheat the oven to 180°C (350°F). Just before baking, brush the top of the loaf with aquafaba for a shiny, golden crust.
Step 10
Bake the bread for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Step 11
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 12
Slice and enjoy the vegan soft and fluffy milk bread fresh, or store it in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (801.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2153.9 |
| Total Fat 44.6g | 0% |
| Saturated Fat 10.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2789.3mg | 0% |
| Total Carbohydrate 386.4g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 52.1g | |
| Protein 49.5g | 0% |
| Vitamin D 101.4IU | 0% |
| Calcium 367.4mg | 0% |
| Iron 21.0mg | 0% |
| Potassium 905.6mg | 0% |
Source of Calories