Bread Machine – Unbeatable Basic White Bread (Vegan, Soy-Free)


This basic white bread recipe was submitted by Betty-Baker:

I always substitute soy or almond milk in all of my bread recipes, and the loaves disappear very quickly!  Likewise, you should be able to substitute soy or rice milk powder for the milk powder called for in many bread machine recipes.  You may even be able to safely omit it, as the milk powder is added just for flavor and texture.  It won’t effect the rising or crumbliness of the bread.  That being said, I found a few basic bread machine recipes that are naturally dairy free.

Special Diet Notes: Basic White Bread

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, nut-free, soy-free, vegan, and vegetarian.

Bread Machine - Unbeatable Basic White Bread
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 tablespoons sugar
  • 1 (.25 ounce) package bread machine yeast
  • ¼ cup vegetable oil
  • 3 cups bread flour
  • 1 teaspoon salt
  2. Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. As a home distiller and conassuer of beers I have to question, or perhaps inform you that everything I have learnt about alcohols state anything over 90 will kill your yeast and make it inactive. 110 degree water seems to completely contradict my 15 years of education on that matter……

    • Hi Art, I believe you are using Brewer’s Yeast, which isn’t the same as live active yeast used in bread baking. Very warm, bordering on hot water (not too hot, but 110º is normal) is typically used in baking yeast-based breads for best success. I’ve been baking boisterous loaves this way for years!

  2. If I am using rapid rising yeast do I still need to put it in the pan and let it foam for 10 minutes? Or can I just use the rapid bake cycle on my bread machine which is meant for rapid rising yeast?

    • The time for letting it foam is just to see if the yeast is still active (that it hasn’t fizzled out or you didn’t get a bad batch), it isn’t really dependent on the type of yeast you use. If you’re confident in your yeast, then you can skip waiting the 10 minutes and jump into the rest of the recipe. In terms of the cycle, that would depend on your bread machine, but that sounds right!

  3. Tried your bread came out really well my grandson is allergic to dairy , egg and nuts.
    And he really liked the bread.
    Thank you

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