Dairy-Free Soft and Fluffy Milk Bread
Indulge in the heavenly texture of Dairy-Free Soft and Fluffy Milk Bread, a vegan twist on the classic Japanese milk bread that’s perfect for any occasion. Crafted with bread flour, aquafaba, and plant-based milk, this recipe delivers irresistibly tender slices with a cloud-like softness that’s completely dairy-free. The secret lies in the meticulous kneading and double proofing techniques, ensuring a light and airy crumb every time. Neutral vegetable oil lends richness, while aquafaba serves as an excellent egg substitute to achieve that signature pillowy feel. Ideal for sandwiches, toast, or snacking straight from the loaf, this bread offers a kinder, plant-based alternative without sacrificing texture or flavor. Whether you’re vegan or simply avoiding dairy, this recipe is sure to become a household favorite!
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Recipe Information
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)
Instructions
In a large mixing bowl, combine bread flour, sugar, salt, and instant yeast. Mix well to evenly distribute the dry ingredients.
Warm the 200 milliliters of plant-based milk until lukewarm (around 37–40°C or 98–104°F), being careful not to overheat it.
Add the warmed plant-based milk, vegetable oil, and aquafaba to the dry ingredients. Mix until a shaggy dough forms.
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.
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.
Gently punch down the dough to release air and transfer it to a floured surface. Divide the dough into three equal portions.
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.
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.
Preheat your oven to 180°C (350°F). Lightly brush the top of the dough with the extra plant-based milk to encourage browning.
Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
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.
Slice and enjoy your soft and fluffy dairy-free milk bread!
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2153 mg | 94% | |
| Total Carbohydrate | 310.8 g | 113% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 41.0 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 332 mg | 26% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 534 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
