Breads (Yeast) - Loaves

Soft Vegan White Bread (No Eggs, No Dairy)

June 11, 2020 | Recipe by Bake with Paws
Updated: May 19, 2025
By Bake with Paws

Freshly baked vegan white bread loaf in a loaf pan, soft and fluffy texture, sliced on a wire rack with golden crust.

Vegan White Bread – Soft, Fluffy and Dairy-Free


If you're searching for a simple yet satisfying homemade white bread that's soft, fluffy, and 100% vegan, you've come to the right place. This Vegan White Bread recipe uses no eggs, milk, or butter—but you'd never know it by the texture. Whether you're new to baking or a seasoned baker looking for a dairy-free staple, this recipe delivers!


Why You'll Love This Vegan White Bread


Dairy-Free and Eggless – Perfect for plant-based diets and lactose-intolerant individuals
Simple Ingredients – Pantry staples that come together easily
Soft & Fluffy Texture – Great for sandwiches, toast, or even straight out of the oven
Beginner-Friendly – No complex methods, just a reliable dough with excellent results



Freshly baked vegan white bread loaf in a loaf pan, soft and fluffy texture, sliced on a wire rack with golden crust.


How To Make Soft Vegan White Bread 


Ingredients (Yields: 1 Loaf)


Old Dough:
110g bread flour (I used Japan High Gluten Flour)
70g water
1/4  tsp instant yeast
1/4 tsp sugar
Pinch of salt

Main Dough:
255g bread flour (I used Japan High Gluten Flour)
3/4 tsp instant yeast
25g brown sugar 
1 1/8 tsp salt
35g extra virgin olive oil 
150 - 160g water, reserve 10g of juice and add in later if too dry.

Utensil:  
450g loaf pan (21.3 X 12.2 X 11.5 cm  /  8.4" X 4.8" X 4.5")


Step-By-Step Instructions


  1. For the Old Dough:
    1. Combine water, yeast and sugar in a mixing bowl.  Then add in bread flour and knead with your hand until smooth.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it proof 1 hour in room temperature (28C).  
    2. After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using.  You can also use directly from the fridge if you forget to take out earlier.
    3. If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months.  Take it out 30 minutes before using to defrost.
  2. Kneading Main Dough:
    1. Put all main dough ingredients (except oil) and all the old dough in a bowl of stand mixer and knead for about 5 minutes or till the dough comes together. Add in the oil and continue kneading for another 12 - 14 minutes or until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane).  During the whole kneading process, I stopped few times to prevent the motor from overheating.  
  3. 1st Proofing:
    1. Let the dough rise in a warm place for 45 - 60 minutes until double in size.  I usually left it in the same mixing bowl and covered.
  4. Shaping:
    1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions.  Please use a kitchen scale if you want to be exact.
    2. Form each portion to a ball.  Flatten with rolling pin.  Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
    3. Place all dough in the loaf pan.  
  5. Final Proofing:
    1. Let it rise for another 30 - 45minutes or until dough rise slightly above the pan's rim.
  6. Baking:
    1. Preheat the oven to 190°C for about 15 minutes.
    2. Bake in preheated oven for 28 - 30 minutes, or until golden brown.  
    3. Remove bread from oven and let it cool on rack completely before slicing.


Tips for Perfect Vegan Bread


  1. Gluten Development
    • Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
  2. Kneading: 
    • Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
  3. Flour & Hydration: 
    • Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results.   If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
  4. Dough Temperature:
    • Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
  5. Proofing:
    • Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
      • If it bounces back instantly, it’s under-proofed and needs more time.
      • If the indentation stays, it’s over-proofed.
      • If the indentation slowly bounces back, it’s ready to bake.
      • There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
  6. Wrinkle Top or Shrinking: 
    • If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
  7. Baking & Oven Temperarate:  
    • Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.


How to Store


Store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the loaf—just thaw at room temperature or toast directly from frozen.


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Final Thoughts

Simple ingredients, no dairy or eggs, and still incredibly soft—this Vegan White Bread is a must-have in any baker’s collection. Whether you're looking for an everyday sandwich loaf or a base for creative variations, this recipe is a go-to that’s easy, wholesome, and delicious.

Happy Baking!

Vegan White Bread

Vegan White Bread
Yield: 1
Author: Bake with Paws
Prep time: 30 MinCook time: 30 MinInactive time: 14 HourTotal time: 15 Hour
I used pâte fermentée (pre-fermented dough in French) or sometimes called "old dough" to make this soft and flavourful bread. Traditionally, bread makers take a portion of the bread dough made and save it overnight for next day baking. I made it from scratch since I did not have any ready old dough. With this method, the bread is more flavourful and aromatic due to the higher acidity and fermentation gasses produced during the slow fermentation.
Cook modePrevent screen from turning off

Ingredients

OLD DOUGH:
MAIN DOUGH:
UTENSIL:

Instructions

OLD DOUGH
  1. Combine water, yeast and sugar in a mixing bowl. Then add in bread flour and knead with your hand until smooth. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
  2. After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
  3. If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.
KNEADING MAIN DOUGH
  1. Put all main dough ingredients (except oil) and all the old dough in a bowl of stand mixer and knead for about 5 minutes or till the dough comes together. Add in the oil and continue kneading for another 12 - 14 minutes or until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane). During the whole kneading process, I stopped few times to prevent the motor from overheating.
1ST PROOFING
  1. Let the dough rise in a warm place for 45 - 60 minutes until double in size. I usually left it in the same mixing bowl and covered.
SHAPING
  1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Please use a kitchen scale if you want to be exact.
  2. Form each portion to a ball. Flatten with rolling pin. Fold right to centre and fold left overlap it. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
  3. Place all dough in the loaf pan.
FINAL PROOFING
  1. Let it rise for another 30 - 45minutes or until dough rise slightly above the pan's rim.
BAKING
  1. Preheat the oven to 190°C for about 15 minutes.
  2. Bake in preheated oven for 28 - 30 minutes, or until golden brown.
  3. Remove bread from oven and let it cool on rack completely before slicing.
Vegan White Bread
Bread (Yeast)
American
Did you make this recipe?
Tag @bakewithpaws on instagram and hashtag it #vegansourdoughshokupan
Created using The Recipes Generator

Comments

  1. Hi,i had used ur recipe to made the old dough,can i use the old dough after 12h after keep in fridge?

    ReplyDelete
  2. Hi, thanks for reading this recipe. Yes, you can. Please refer to the notes on the above recipe:

    Note:
    You may also let it proof 1 hour in room temperature (hot climate). After 1 hour, place into the refrigerator for 24 - 36 hours. Take out the old dough from refrigerator to return to room temperature 30 minutes before using.

    Cheers :)

    ReplyDelete
  3. Hi,for the main dough after i add in the cooking oil and continue kneading for many minutes but the dough still very sticky.is that normal? The dough already reached the window stage.

    ReplyDelete
    Replies
    1. Hi, thanks for reading. The dough should be sticky but tacky. Maybe you should cut down more water in your next bake. This is because each flour absorbs water and hydrates differently.

      Cheers :)

      Delete
  4. Hi there! How many grams is your 1/4 tsp of instant yeast, sugar and salt? Thank you!

    ReplyDelete
    Replies
    1. Hi, thanks for asking. I don't use gram as the amount is too small.

      I used online converter:

      1/4 tsp instant yeast about 0.79g
      https://www.traditionaloven.com/conversions_of_measures/yeast_converter.html

      1/4 tsp sugar about 1.04ghttps://www.howmany.wiki/vw/--1%7C4--tsp--of--granulated-sugar--in--gram#:~:text=1%2F4%20US%20teaspoon%20of%20granulated%20sugar%20weighs%201.04%20grams.

      Cheers :)

      Delete
  5. Hi! Can I use sourdough starter as old dough? Do you think it would be possible to make this whole recipe without instant yeast (adjusting times, of course)? Thank you!!

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe. I have another Vegan White Bread recipe using recipe. You can search in my RECIPE TAP above and search for VEGAN SOURDOUGH SHOKUPAN or please use copy and paste this link below:

      https://www.bakewithpaws.com/2021/07/vegan-sourdough-shokupan.html

      Cheers :)

      Delete
  6. Hi thanks for your recipe. If I add cranberry and walnut or pecan nut in this recipe would it work? Could you please let me know?

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe. Yes, it is fine. But, please don't over load with the inclusions. Otherwise your bread will be heavy. I still not sure the percentage as I have not tried added in.

      Cheers :)

      Delete

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