This ultra moist white bread will satisfy the white sandwich bread fan in you. Between regular white bread and brioche, it is delicious lightly roasted in the morning and will make your sandwiches works of art!

Although the recipe seems long, this bread doesn't take long to make. It requires two risings of one hour each and little kneading. The result is worth the effort!

Makes two medium loaves or one very large

Can be frozen.


3/4 cup lukewarm plant based milk

3/4 cup lukewarm water

2 tablespoons of white sugar

1 teaspoon fast rising instant yeast

4 cups of all-purpose flour

1 teaspoon of salt

1/3 cup of vegan margarine, melted


In a large measuring cup, combine the plant-based milk, water, sugar and yeast. Mix and allow the yeast to activate for at least 5 minutes, until a foam forms on top of the liquids.

In a second bowl, combine the flour and salt. Once the yeast has foamed, add the melted margarine to the liquids then combine with the flour mixture. Mix well until all the flour is moistened then place the dough on a work surface. If the dough sticks, add a little flour to the work surface. Knead the dough for 2 to 3 minutes until smooth and firm.

Lightly oil the bottom of a bowl and place the ball of dough there. Turn the ball of dough in the oil in order to oil the top. Cover with a damp cloth and let rise for 1 hour, preferably in the oven, turned off, with the light on.

After an hour, the dough will almost double. Lightly flour your work surface. Place the dough and cut the dough into two equal parts. Knead each half for 1 minute, divide in half and form 2 balls with each half of dough. For a very large loaf, form 2 balls only.

Lightly oil two bread molds. Place two balls of dough per mold, lightly oil the top of the dough, cover with a damp cloth and let rise for 1 hour, preferably in the oven, turned off, with the light on.

Remove the molds from the oven. Preheat the oven to 400F.

The dough should have risen enough to fill the molds. Once the oven is preheated, bake the buns for 30 minutes, until the top is golden brown and firm to the touch, regardless of the bread size chosen. Let cool for a few minutes then turn the molds over on a cooling rack to unmold the breads.

Let cool completely before wrapping them.

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© 2020 par Marie-Michelle Chouinard