Delicious Yeast Vegan Bread (Soft Homemade Loaf)

Yield

1 standard loaf (about 10–12 slices)

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Ingredients

Dry Ingredients

• 3 ½ cups all-purpose flour (420–440 g)

• 2 ¼ tsp active dry yeast (1 packet)

• 1 ½ tsp salt

• 1 tbsp sugar

Wet Ingredients

• 1 ¼ cups warm water (300 ml, about 40°C / 105°F)

• 2 tbsp olive oil or vegetable oil

Optional for softer bread:

• 2 tbsp plant milk (soy, almond, oat)

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Equipment

• Large mixing bowl

• Wooden spoon

• Clean surface for kneading

• Loaf pan (optional but recommended)

• Kitchen towel

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Step 1: Activate the Yeast

1. Pour warm water into a bowl.

2. Add sugar and yeast.

3. Stir lightly.

4. Let it sit 5–10 minutes.

You should see foam or bubbles forming on top.
This means the yeast is active.

If nothing happens after 10 minutes, the yeast may be dead.

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Step 2: Mix the Dough

1. Add olive oil to the yeast mixture.

2. Add flour and salt.

3. Mix with a spoon until a sticky dough forms.

The dough should be soft but not liquid.

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Step 3: Knead the Dough

1. Lightly flour a clean surface.

2. Place the dough on the surface.

3. Knead for 8–10 minutes.

Kneading method:

• Push dough forward with palm

• Fold it back

• Rotate slightly

• Repeat

The dough should become:

• smooth

• elastic

• slightly springy

If sticky, add 1 tbsp flour at a time.

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Step 4: First Rise (Fermentation)

1. Lightly oil a bowl.

2. Place dough inside.

3. Cover with a towel or plastic wrap.

Let it rise 1–1.5 hours in a warm place.

The dough should double in size.

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Step 5: Shape the Dough

1. Punch down the dough gently to remove air.

2. Transfer to a surface.

3. Shape into a loaf or round ball.

For loaf bread:

• Roll dough into a rectangle

• Roll it tightly like a log

• Place into a greased loaf pan

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Step 6: Second Rise

Cover the shaped dough.

Let it rise 30–40 minutes until it becomes puffy.

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Step 7: Bake

Preheat oven to 190°C (375°F).

Bake bread for 30–35 minutes.

Bread is done when:

• crust is golden brown

• bottom sounds hollow when tapped

Internal temperature (optional): about 90–95°C (195–205°F).

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Step 8: Cooling

Remove bread from pan immediately.

Let it cool on a rack for 20–30 minutes before slicing.

Cutting too early can make bread gummy.

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Optional Flavor Additions

You can mix these into the dough:

Herb Bread

• 1 tsp rosemary

• 1 tsp oregano

• 1 tsp garlic powder

Whole Wheat Version

• Replace 1 cup flour with whole wheat flour

Seeds

• Sunflower seeds

• Sesame seeds

• Flax seeds

Sweet Bread

• Add 2 tbsp maple syrup

• Add raisins or cinnamon

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Tips for Perfect Bread

1. Water temperature matters
   Too hot kills yeast.

2. Kneading develops gluten
   This makes bread soft and airy.

3. Rising time depends on temperature
   Warmer kitchens rise faster.

4. Steam helps crust
   Place a small tray of water in the oven while baking.