There is something so special about a sandwich made with homemade bread, and this recipe is definitely one of the easiest and fastest dairy-free yeast bread recipes to make. The bread will keep for 4-5 days in closed plastic bags or plastic wrap at room temperature or in the refrigerator, or for up to 1 month in the freezer.
When heating the almond milk or another dairy-free milk substitute, the liquid should be warm enough to activate the yeast but not so hot that it kills the yeast, about 110º F.
Make two 9" x 5" loaves
- In a large mixing bowl or the bowl of a standing mixer with a hook attachment, combine the warm almond milk, sugar, and yeast, stirring gently to dissolve. Let the mixture rest for 5-10 minutes, or until foamy.
- Meanwhile, in a medium-large mixing bowl, combine the flour and salt.
- Add the oil to the yeast mixture. Gradually add the flour, about one cup at a time. Turn the dough out onto a lightly floured surface and knead until elastic and firm. Place the dough in a lightly oiled bowl, cover the bowl with plastic wrap and place in a warm place for 1 hour, or until the dough is doubled in bulk.
- Preheat the oven to 350 F. Oil two 9” x 5” loaf pans.
- Punch down the dough, and turn out onto a dry surface, kneading for 3-4 minutes. Divide the dough in half, shape into two loaves and place in the prepared loaf pans. Let the loaves rise in a warm place for 30-40 minutes more, or until the loaves have risen above the edges of the pans.
- Bake for 30 minutes or until golden brown. Allow to cool slightly in the pans before serving. Bread will keep for 5 days wrapped well in plastic wrap or plastic bread bags.