Dairy Free Bread

Soft white sandwich loaf made with water and olive oil instead of milk and butter. Oven or bread machine.

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Dairy Free Bread
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~2 hrs Rise Time
40 min Bake Time
~3 hrs Total Time
12–18 Slices

Ingredients

  • 1⅓ cups warm water (315 ml)
  • ¼ cup olive oil (59 ml)
  • 3½ cups bread flour (420 g)
  • 1½ tablespoons white granulated sugar (19 g)
  • 1½ teaspoons salt (9 g)
  • 1½ teaspoons instant yeast or bread machine yeast (5.4 g)

Oven Version

  1. Add water and olive oil to a stand mixer bowl (or a bread machine pan if you’re only using the machine for dough). Add flour, sugar, and salt. Put the yeast on top last so it doesn’t sit in the liquid.
  2. Knead with a dough hook on low about 7–10 minutes, until the dough is smooth. Optional mix-ins (dried cranberries, chopped walnuts, rosemary) go in after the first 3–4 minutes.
  3. If you used a mixer: put the dough in a lightly oiled bowl, cover, and rise 60–90 minutes until doubled. If you used the bread machine dough cycle, skip this rise and go to shaping.
  4. On a lightly floured board, flatten the dough into a rectangle about 1 inch thick. Roll it up tight like a jelly roll and put it in a 9×5-inch loaf pan. Press it out to the edges so there are no gaps.
  5. Brush the top with olive oil, cover loosely, and rise 60–90 minutes until the dough is 1–1½ inches above the rim. Preheat the oven to 350°F about 20 minutes before baking.
  6. Bake 37–42 minutes, rotating the pan after 15–20 minutes. Turn out onto a rack and cool 1–2 hours before slicing.

Bread Machine Version

  1. This needs a machine that can handle a 2 lb loaf.
  2. Add water and olive oil to the pan, then flour, sugar, and salt. Yeast last, in a small well in the flour so it doesn’t touch the liquid.
  3. Set to 2 lb, light crust, basic bread. Start. Add optional mix-ins 3–4 minutes in.
  4. When it’s done, unplug the machine, take the loaf out (mitts — it’s hot), pull the paddle if it’s stuck, and cool 1–2 hours before slicing.