Description
This Dairy Free Bread recipe is a simple, quick, and delicious homemade loaf perfect for those avoiding dairy. Made with a plant-based milk alternative and pantry staples, it yields a soft, lightly sweetened bread with a golden crust. Perfect for toasting or serving alongside meals, this gluten-free adaptable bread offers a wholesome option for all.
Ingredients
Wet Ingredients
- 1 cup milk of choice (oat milk recommended for dairy-free)
- 2 tablespoons white vinegar
Dry Ingredients
- 2 cups all-purpose flour (gluten-free flour can be used if needed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F). Prepare a large baking tray by lining it with parchment paper and set it aside to ensure your bread doesn’t stick during baking.
- Curdle the Milk: In a small bowl, combine the milk of choice with the white vinegar. Let this mixture sit for about 10 minutes until it curdles, which mimics buttermilk and helps activate the baking soda.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, sugar, and baking soda until well combined. This ensures even distribution of leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the curdled milk into the dry ingredients in two increments, using a 1/2 cup measure. Gently mix the batter until just combined, careful not to overmix to keep the bread tender.
- Knead the Dough: Lightly flour a clean kitchen surface and sprinkle a tablespoon of flour on top of the sticky dough. Transfer the dough to this surface and gently knead it 8-10 times, forming a dome shape. The dough will remain sticky, which is normal.
- Score the Dough: Using a sharp knife, cut two shallow slices across the top of the dough, forming a cross shape approximately half an inch deep. This helps the bread expand evenly while baking.
- Bake the Bread: Place the dough onto the lined baking tray. Bake in the preheated oven for 20-25 minutes. Start checking around 20 minutes—your bread is done when it develops a golden-brown top and sounds hollow when tapped at the base.
- Cool and Serve: Remove the bread from the oven and allow it to cool completely on the tray before slicing and toasting. This resting time completes the cooking process and improves texture.
Notes
- The white vinegar added to the milk curdles it, acting as a non-dairy buttermilk substitute to activate the baking soda and give the bread rise.
- You can use any plant-based milk like almond, soy, or rice milk depending on your preference or dietary restrictions.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results.
- The dough is meant to be sticky; avoid adding too much extra flour to keep the bread soft.
- Ensure your oven temperature is accurate for proper baking and crust development.
