Vegan Soft and Fluffy Milk Bread
Discover the ultimate recipe for Vegan Soft and Fluffy Milk Bread, perfect for those seeking a dairy-free alternative to the classic Japanese milk bread. This easy-to-follow recipe combines warm plant-based milk, soft vegan butter, and aquafaba for a golden crust, creating a tender and airy loaf that’s ideal for sandwiches or simply enjoying on its own. The dough is carefully kneaded to achieve its pillowy perfection and shaped into a tri-fold loaf for a beautiful presentation. Whether you’re a seasoned baker or a beginner, this vegan bread recipe is sure to impress! Best of all, it stays soft for days, making it a great choice for meal prep. Try this dairy-free delight today for a blend of comfort and elegance.
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Recipe Information
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)
Instructions
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.
In a large mixing bowl, add the all-purpose flour and salt. Mix to combine.
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.
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.
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.
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.
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.
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.
Preheat the oven to 180°C (350°F). Just before baking, brush the top of the loaf with aquafaba for a shiny, golden crust.
Bake the bread for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
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.
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
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2789 mg | 121% | |
| Total Carbohydrate | 386.4 g | 141% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 52.1 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 367 mg | 28% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 906 mg | 19% | |
*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.
