Got baking powder, fast-action yeast, salt, and all-purpose flour? Then you’re already most of the way there to making this delicious easy homemade bread.
You can choose between using water or plant-based milk as an ingredient to produce this perfectly springy loaf with the perfect toasting texture, a defined crumb, and a slightly chewy thin crust.
It’s been an absolute pain for us to get fresh bread recently so I set to making an easy bread recipe that didn’t require hours of kneading and rising time.
This bread requires NO kneading at all, and just half an hour of rising time and half an hour of baking time, so I certainly got what I wanted.
If you’re a fan of breadmaking check out my other easy bread recipes:
How to make it
This bread is so easy to make that it’s perfect for anyone from beginner to advanced baking skills level.
Take the flour, instant yeast, baking powder, and salt and mix well.
Next, make a well in the middle and add in the plant-based milk and water. This bread can be made with just water if you don’t have any plant-based milk to hand, or regular milk if you are vegetarian and not vegan.
I prefer to make it with plant-based milk because it does give a slightly softer texture, but you do you. My favourite plant-based milk for baking with is always soy milk because I’m convinced the end product is softer than with other kinds of milk.
Mix the liquid into the dry ingredients with a spoon until well-mixed. It will be super sticky.
This recipe makes enough for two loaves, which for me is perfect as we can eat some of one loaf one day and have the rest in the fridge for a day or two, and freeze the other loaf.
If you would prefer just one loaf, simply half the ingredients. Next, you’re going to transfer the sticky dough to two greased loaf tins. I use 9×5 inch pans and grease mine with a little margarine.
Optionally, but it will make your loaves pop out of the tin more easily after the tins have been greased sprinkle one-two tablespoons of cornmeal in them.
You can opt for a slightly smaller pan if you prefer as a 9×5 inch tin is actually a little too big for this amount of dough, but I usually prefer to use a larger tin with this bread because I like to avoid the dough cooking over the sides and giving the bread that “mushroom” look.
The dough is very sticky, so grab another spoon and pick up a large spoonful with the mixing spoon and use the other spoon to scrape it off into one of the tins.
Then do the same with the other tin and alternate between the two until all the dough has been used up.
You will have random piles of dough in both tins and will be looking at them a bit dubiously right now. Don’t worry, keep the faith!
Now wet one of your hands with water, shake off the excess and use that hand to smooth over the dough in each loaf pan until even. The water will prevent the dough from sticking to your hand.
Now cover with either saran wrap or a damp tea towel (that has been wet and wrung out) and leave to rise at room temperature for half an hour. It will have risen an inch or one and a half at most, as in the photo below.
In the last ten minutes of rising time turn on the oven to preheat at 360F (180C). Note that if you have a fan-assisted oven you’ll need to reduce the temperature to 320F Fan (160C Fan).
Next, remove the towel or saran wrap from the loaves and pop them in the rack just below the middle of the oven. Make sure there are no racks or trays below or above your precious bread.
Bake for 30 minutes exactly and remove. Leave to cool in the tin. Do not cut until it has cooled completely, otherwise, it might crumble.
If you prefer a chewier crust, lay a damp tea towel over the loaves while cooling. If you prefer your crust a bit crispier, just let cool uncovered.
You can slice this bread as soon as it’s cool and either store in the fridge for around 4 days, or freeze the slices in freezer bags.
To defrost, remove from the fridge the evening before you’d like to use it and leave it on the counter at room temperature overnight.
This bread can be sliced reasonably thinly so it can be used for sandwiches (yay!). It’s also AMAZING when toasted, due to the slightly larger tunnels in it, which make it perfect for soaking up warm melted margarine.
Did you make this recipe? Let me know how much you loved it with a star rating in the recipe box, review, or comment below.
Or take a picture and tag me on Instagram (@the_fiery_vegetarian), I love seeing all your creations!
- 5.5 cups all-purpose or bread flour
- 1 packet fast-action yeast (7g)
- 2 tsp salt
- 1/2 tsp baking powder
- 2.5 cups warm plant-based milk (optional, can be replaced with water)
- 1/2 cup water
- Margarine or oil for greasing
- 3-4 tbsps cornmeal (optional)
- Mix the flour, yeast, salt and baking powder together in one bowl.
- Make a well in the middle and add the plant-based milk (if using) and water.
- Mix with a large wooden spoon until a sticky dough is formed-
- Grease two 9x5 inch loaf pans with a little margarine or oil and sprinkle in the cornmeal on the base and sides if using.
- Using the wooden spoon, pick up large dollops of the dough and use another metal spoon to scrape off into one of the loaf pans. Repeat with the other pan and alternate until all the dough is used up.
- Dampen one hand with water and use it to smooth the dough in the pans until more or less level.
- Cover the loaves with saran wrap or a damp tea towel and leave to rise at room temperature for 30 minutes.
- Bake in a preheated oven at 360F (180C) for 30 minutes.
- Remove from the oven and leave to cool before removing from the tin. Done!
Make sure to let the bread cool completely before slicing it.
Slice the bread and put it into freezer bags if you're going to freeze it.
The plant-based milk amount can be replaced completely with water - however, using plant-based milk such as soy milk will yield a softer bread.
Serving Size3 slices
Amount Per Serving Calories 214Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 338mgCarbohydrates 41gFiber 2gSugar 0gProtein 6g