For many, the aroma of freshly baked bread evokes a sense of comfort and warmth. It’s a simple pleasure, a kitchen staple. But what if you’re following a vegan lifestyle or have sensitivities to preservatives? That’s where this easy, delicious, and entirely vegan sandwich bread recipe comes in! Inspired by talented bakers like Parth Bajaj, known for his eggless, refined-sugar-free, and preservative-free creations, I’m excited to share a recipe that’s adaptable and sure to please everyone.
Gathering Your Ingredients: Embracing Simplicity
One of the joys of baking at home is the ability to control the ingredients. This recipe celebrates simplicity and wholesomeness:
For the Bread:
- 2 cups warm water (around 105°F)
- 2 teaspoons sugar (I prefer organic cane sugar)
- 2 teaspoons active dry yeast
- 2 tablespoons olive oil (plus a bit extra for greasing)
- 6 cups all-purpose flour (you can also use a combination of whole wheat and all-purpose)
- 2 teaspoons salt
Pro-tip: Remember that flour can vary in its absorption rate. You may find you need slightly more or less than the recipe calls for. Always add flour gradually!
The Dance Begins: Mixing and Kneading
- Activating the Yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it gets foamy. This means the yeast is alive and kicking!
- Adding the Wet Ingredients: To the activated yeast mixture, stir in the olive oil.
- Incorporating the Dry Ingredients: In a separate bowl, whisk together the flour and salt. Then, gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon until a shaggy dough forms.
- Kneading Magic: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes. If you’re new to kneading, think of it as a gentle push-and-fold motion. The dough is ready when it becomes smooth and elastic.
Robert Kline Art Tip: “Don’t be afraid to get your hands messy! Baking is about the feel as much as the recipe. Trust your instincts.”
The First Rest: Patience is a Virtue
- Creating a Cozy Environment: Grease a large bowl with olive oil. Place the kneaded dough inside, turning it to coat it with the oil. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place for about an hour, or until it has doubled in size.
Did You Know? This first rise is crucial for developing flavor and texture. The yeast is busy working, creating air bubbles that give the bread its light and airy crumb.
Shaping and Second Rise: A Gentle Touch
- Punching Down (Gently!): Once the dough has risen, gently punch it down to release the air.
- Shaping the Loaf: Form the dough into a loaf shape and place it in a greased 9×5 inch loaf pan.
- The Final Rest: Cover the loaf pan with the kitchen towel and allow it to rise for another 30-45 minutes.
The Moment of Truth: Baking to Perfection
- Preheat and Bake: Preheat your oven to 375°F (190°C).
- Golden Brown Delight: Bake the bread for approximately 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Robert Kline Art Tip: “Every oven is different. If you find your bread is browning too quickly, you can loosely tent it with foil during baking.”
Cooling and Enjoying: The Fruits of Your Labor
- Cooling it Right: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
This preservative-free, vegan sandwich bread is best enjoyed fresh. Slice it up and savor the flavor of your homemade creation!
Conclusion
Baking your own bread is a rewarding experience that nourishes both body and soul. This easy, vegan-friendly recipe eliminates the need for preservatives, allowing you to enjoy bread at its purest. Why not give it a try? Share your baking journey and tag your delicious creations! And for more unique, handmade gifts and inspiration, be sure to explore the wonderful collections on Robert Kline Art!