Kids-Approved White Bread
Prep. Time
20 minutes
Cook Time
35 minutes
Servings
1 loaf
Difficulty
Easy
Soy-Free, dairy-free, egg-free, Nut-Free
This vegan white loaf is soft on the inside with a light golden crust, and it’s become a go-to in our kitchen because it works for almost anything. We slice it for quick breakfasts, pack it into lunchboxes, and serve it with soups or spreads on busy weeknights. The recipe uses simple pantry ingredients with a couple of upgrades — flaxseed meal for texture and nutritional yeast for flavor — but it stays easy and approachable. Bake it once, and you’ll probably keep it in your weekly rotation since it freezes well and holds up for travel days too.
Ingredients
3 cups all-purpose flour
1/2 cup vital gluten
2 tbsps nutritional yeast
2 tbsps flaxseed meal
3 tbsps extra-virgin olive oil
2 tsps salt
1 tsp granulated sugar
9.3 fl.oz (275mL) warm water
To Activate the Dry Yeast
1 tbsp dry yeast
3.3 fl.oz (100mL) warm water (to activate the dry yeast)
1 tsp granulated sugar (to activate the dry yeast)
Instructions
Activate the Yeast
In a small bowl, combine the dry yeast, 100 mL warm water, and 1 teaspoon sugar. Stir gently and let sit for about 5–10 minutes, until the mixture is bubbly and frothy.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, vital gluten, nutritional yeast, flaxseed meal, salt, and 1 teaspoon sugar.
Add the activated yeast mixture, the olive oil, and the warm water to the dry ingredients. Stir with a spoon until the dough becomes smooth, elastic, and slightly tacky. If the dough feels dry, add a tablespoon of water at a time and stir.
Place the dough in a lightly oiled bowl, cover with a clean kitchen cloth, and let it rise in a warm environment (or room temperature) for 2 hours, until doubled in size.
15 minutes prior to ending of rising time, preheat your oven to 440°F (220°C).
Thoroughly grease the inside walls of a cast iron pot or a dutch oven with cooking oil, and place a circular parchment paper on the bottom to prevent the dough from sticking to the surface.
Place the dough on the bottom of the pot, and cover with the lid.
Bake the bread for 30–35 minutes, until the top is golden.
Let the bread cool slightly before slicing. Serve warm, toasted, or however your heart desires!
Notes
Flaxseed meal has added nutritional value, but is not a must.
Don't have vital gluten in your pantry? No worries! All-purpose flour already comprises gluten. For best results (texture & volume), use bread flour that usually has higher composition of gluten.
If you don't have a cast iron pot or a dutch oven, a lined 26 inch springform cake should work. Note that the dish you're looking to use should be about 9-10 inch in diameter, if circular, or an equivalent size if differently shaped.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!