Today is Cade’s 30th birthday!!! Can you believe it?! I keep teasing him that he is soooooo old. (I know he isn’t really) As he’s walking down the stairs I warn him not to fall and break a hip, I keep asking if he needs any fiber, etc etc. I’m hilarious 😉 Last Friday I threw him a surprise party. Oh, friends, it was fantabulous. I’ll tell you more another day. For now, we are getting ready for birthday surprises and dinner at Tucanos.
I wish I would have taken the time to slice into this sweet Dairy Free White Bread deliciousness. It is super tender and delicious. It truly is a fantastic bread recipe.
Whenever I try out a new bread recipe I always start with white bread and then try wheat if the white was good. I’ll post the wheat next.
I’m just so thrilled to have found a fantastic dairy free bread! I can have sandwiches without having to always buy artisan breads!! wooohooooo!
Can I Use Bread Machine Yeast Instead of Active Dry Yeast?
Yes, you can use bread machine yeast in place of instant yeast or active dry yeast.
Bread machine and instant yeast do not need to be activated in water, they can be added directly to the dry ingredients.
How Long Will Homemade Bread Keep?
To keep bread soft, store in an airtight plastic bag.
Homemade bread will keep for 3-4 days at room temperature.
You should not refrigerate bread because it will make it go stale quicker.
Can You Freeze Bread Dough?
You can freeze bread dough for up to 4 weeks.
Make bread as per recipe.
Let rise, form into loaves and freeze for 10 hours.
Once frozen, remove from loaf pan and store in a heavy duty freezer bag.
Dairy Free White Bread
Dairy Free White Bread
Recipe adapted from Keri Sork
- 2 Cups Water, warm
- 1 Tablespoon Yeast
- 1/3 Cup Sugar
- 1 teaspoon Salt
- 1/3 Cup Oil
- 4-5 Cup Flour
- 1/4 Cup Vital Wheat Gluten, Scant,
- 1 Tablespoon Dough Enhancer, plus 2 teaspoons
- In a Kitchen Aid mixer pour in the water, sugar and yeast.
- Let it sit until the yeast has grown.
- Add in this order, oil, flour, salt dough enhancer and vital wheat gluten.
- Mix on medium speed for 6-10 minutes.
- Cover the mixing bowl with a towel or saran wrap. Let rise in a warm place until doubled, usually 30-45 minutes.
- On a lightly floured surface turn out the dough and knead lightly until the dough is no longer sticky.
- Separate into two loaves.
- Press the dough into a rectangle. Seal the end closest to you (it should be the short end) and roll tightly.
- Seal the end after rolling and each end of the roll.
- Place in a greased baking pan, seam side down.
- Press the dough lightly so that it fills the entire pan.
- Bake at 350 for 35 minutes.