When I began making bread weekly in December 2011, the non-vegan version of this bread was the first recipe I tried. After experimenting with several other recipes, this was by far my favorite and easily became my go-to weekly recipe. When I went vegan, I knew I had to veganize this one! I am so pleased with how my vegan version turned out and hope you will be too.
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SkinnyVegan Bread Recipe
1 teaspoon salt
In a large mixing bowl, combine the warm water and active dry yeast. Stir until the yeast is disolved. Next, add the sugar, shortening and milk to the warm water/yeast mixture and stir (Note: the shortening will be lumpy in the mixture and that is okay!).
Add 2 cups all-purpose flour to the mixture along with the salt and stir, using your hands if necessary. Add the remaining cup of flour and continue to stir (I prefer to use my hands at this point).
Knead the dough until it is elastic and moist, but not overly so. Depending on the weather/surrounding environment, you may need to add more flour. Trust your gut.
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Average user rating from: 3 user(s)
love this bread!
it is my first time backing of bread! Following your steps it came out perfectly. I used organic flour and love the texture and taste of it! Thank you for sharing!! Will start making bread at home! Yay!!
I am amazed I made bread!!!!!!
Can you make this in a bread maker?
This was my first time making vegan bread and it came out amazing! I will be making this bread from now on instead of buying the vegan breads at the store. I had no problems with this recipe, and it tasted way better than the breads from the store. It sliced easily and is perfect for sandwiches! very happy =)