vegan white bread

Vegan Classic White Loaf

20 Mins     30 Mins     Easy     5

This basic white loaf is proved in a tin, giving it the perfect shape for easy slicing to make quick lunchtime sandwiches, or toast in the morning.

Total time with proving = 4 hours

Makes a 2lb loaf


  • 400g strong white bread flour
  • 25g vegan margarine
  • 8g salt
  • 7g instant dry yeast*
  • 250ml room temperature water

*if you have active dry yeast, mix the yeast with the warmed milk first and set aside for about 10 minutes or until it looks frothy. Then add to the other ingredients and mix in.


  • In a mixer bowl, add the flour, margarine, salt on one side and yeast on the other.
  • Pour in the water and mix on medium speed for 5-10 minutes until the dough is smooth and coming away from the sides cleanly. Alternatively, knead by hand for 10 minutes until the dough is smooth and not sticky.
  • Remove the dough from the mixer bowl, lightly oil the bowl and return the dough to the bowl (or oil a large clean bowl if you kneaded by hand). Cover with a tea towel and leave to prove for 2 hours or until doubled in size.
  • Lightly coat a 2lb loaf tin with olive oil. When the dough has finished proving, tip onto a lightly floured surface and gently knead until the air is knocked out, then shape into an oblong by flattening into a rough rectangle shape and rolling the longer side up. Tuck the sides in and place the dough into the tin with the join on the bottom.
  • Cover the tin with a tea towel and leave to prove in a warm place for about an hour, or until the dough reaches the top of the tin.
  • Towards the end of the proving time, preheat the oven to 210C/410F fan. When the dough has finished proving, bake for 30 minutes until it's a deep golden brown colour on top. Once baked, tip the dough out onto a cooling rack ro cool completely before slicing.
Store in an airtight container for up to 2 days, or slice and freeze for up to 2 months.

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