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Easy Crispy Homemade Vegan Bread
There is simply nothing better than this homemade vegan bread!
It’s golden brown and crispy on the outside, and soft and fluffy on the inside.
Perfect with some vegan butter, avocado, hummus, jam or anything you’d like!
The recipe only has 5 ingredients and it’s super budget-friendly, easy to make and delicious.I don’t use a proofing basket or a dutch oven for this recipe, just a normal loaf pan.
It does the trick and still creates a perfectly beautiful and crispy bread!
While the proofing basket and dutch oven are great to make great loaves, I wanted to show how easy and fuss-free it can be to make homemade bread without those things.
This is for the everyday person who wants to make their own bread but doesn’t have the fancy stuff.
Healthy and Easy Yeast Bread Recipe
The key to making this yummy bread is to properly activate your yeast and be patient while the bread rises twice.
If you do these two things you’re sure to have a delicious loaf of bread without any hastle.
Keep reading to learn how to do this!
How to Make Dairy-Free Bread
Activating and Preparing the Dough
When you’re ready to make your bread loaf, start by heating up some water just until it’s warm to touch, not over 110 degrees F.
Stir in your sugar and then sprinkle the active dry yeast on top – no need to stir it in, just let it sit for about 10 minutes until it’s nice and frothy, that’s how you know it’s activated and will rise your dough.
If it doesn’t get frothy, it’s possible the water was too hot or too cold, or the yeast was expired – try again until it gets frothy!
Then mix together your flour and salt.
Pour your yeast mixture into a larger bowl and then add the flour mixture.
Mix just until there are no visible dry bits – it will be a sticky dough but will become more manageable as it rests.
Lightly try to flour the outside of the dough without mixing it in so it won’t be so sticky, then cover with a towel and let it rise for 1 hour.
You can place it on the counter, but I like to turn my oven to its lowest setting, turn it off and wait 5 minutes, then place the bowl inside so the dough can rise in the slightly warm environment.
Rising and Baking Vegan Bread
Once it’s risen, flour a flat surface and place the dough down, adding some more flour to the bottom if it’s still sticky.
Pull small portions of the edges towards the center and gently squish down – but not too hard or you’ll pop the air bubbles!
Watch the video I made for a visual, and after a couple minutes when the dough is more elastic and manageable, lightly oil a bowl and place the dough inside.
Cover and rise again for 30 minutes, then transfer to an oiled loaf pan. I cut a few shallow slits on the top so it bakes all pretty! Then preheat your oven to 450 degrees F.
Place in the oven and then place a baking sheet, pizza tray or other microwave-safe sort of lid to trap the heat inside.
You can add some melted vegan butter to the top for a more golden and crispy texture, otherwise bake for 30 minutes, then remove the lid and bake another 8-12 minutes until nicely golden brown.
You can also check if it’s done by sticking a butter knife into the center of the loaf, and if it comes out clean without any batter on it the bread is done!
Allow to cool for about 5 minutes in the pan, then you can transfer to a cooling rack and enjoy!
The Best Ever Bread without Dutch Oven
This recipe will help you make the most delicious homemade bread with very basic ingredients and baking equipment!
It’s something I love to make every week I can instead of buying bread from the store – it’s a very affordable way to have a healthy source of bread!
It also makes the best toast base for all sorts of yummy toppings, but is perfectly delicious with just a bit of vegan butter too!
This recipe is:
- 5 Ingredient
Check out these other bread recipes!
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Homemade Vegan Bread
Simple and delicious homemade vegan bread recipe with only 5 ingredients! Crispy on the outside and soft and fluffy on the inside!
- 3-3 1/2 Cups All-Purpose Flour
- 1 Packet Active Dry Yeast (or 2 1/4 tsp.)
- 1 1/4 Cup Warm Water
- 1 Tsp Sugar
- 1/4 Tsp Salt
- 2 Tbsp Melted Vegan Butter (optional)
- Heat water just until warm to touch (not over 110°F), and mix in sugar. Pour yeast on top and do not stir in, let it sit for 10 minutes until frothy.*
- Mix together salt and flour and set aside.
- When yeast is done, pour into a bowl and add flour mixture.
- Mix with your hands or a spatula just until all the dry bits are mixed in. It will be a wet dough but it will become more manageable after it rises.
- Lightly flour the outside of the dough but don't mix it in, this just makes it easier to remove later.
- Let dough rise, covered, for 1 hour in a dry warm place (I like to set my oven to its lowest setting and then turn it off for 5 minutes, and let it rise in there), but you can also just place it on the counter.
- Once risen, flour a flat surface and roll out dough, lightly flouring the bottom if sticky. Pull small portions of the edges towards the middle and gently squish down (see video for a visual) until the dough is more elastic.**
- Place in a lightly oiled bowl and rise again, covered for 30 minutes. Then preheat your oven to 450 degrees F.
- Place dough in an oiled pan*** and place in the oven, covering the top with a lid or a baking or pizza tray to help trap heat inside. I gently sliced some shallow slits on the top so it bakes all pretty! You can also add some melted vegan butter to the top if you'd like, it's optional but makes for a more golden and crispy texture.
- Bake for 30 minutes, then remove top and bake for another 8-12 minutes until the top is nice and golden. You can also check it by placing a butter knife into the center of the bread, if it comes out clean without any batter the bread is done.
- Allow to cool for a few minutes inside the pan and then transfer to a cooling rack.
*If it doesn’t get frothy, it’s possible the water was too hot or cold, or the yeast was expired – try again until it gets frothy!
**Do this gently so you don't break any air pockets.
***To make this recipe more available, I used a loaf pan instead of a dutch oven.
*Bread can be stored covered at room-temperature for up to 3-4 days.
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Amount Per Serving: Calories: 103
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