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Homemade Dairy Free Bread photo

Dairy Free Bread

A simple dairy-free quick bread made by curdling plant milk with vinegar and mixing with basic pantry ingredients. No yeast required.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Bread
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cupmilk of choiceI used oat milk
  • 2 tablespoonswhite vinegar* See notes
  • 2 cupsall-purpose flourUse gluten-free if needed
  • 1/2 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1 tablespoonsugar

Equipment

  • Oven
  • Baking Tray
  • Parchment Paper
  • Small Bowl
  • Large mixing bowl
  • Measuring Cups
  • Measuring Spoons
  • Knife
  • work surface

Method
 

Instructions
  1. Preheat the oven to 200°C / 400°F. Line a large baking tray with parchment paper and set aside.
  2. In a small bowl, combine 1 cup milk of choice and 2 tablespoons white vinegar. Let sit about 10 minutes, until the milk curdles.
  3. In a large mixing bowl, stir together 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon sugar until evenly mixed.
  4. Add the curdled milk to the dry ingredients in two additions, stirring gently after each addition until the dough is just combined. The dough should be stickier than bread dough.
  5. Lightly flour your work surface, dust the top of the dough with a little flour, and turn the dough out onto the surface. Gently knead the dough about 8–10 times and shape it into a round dome; it should remain slightly sticky.
  6. Using a sharp knife, make two cuts across the top of the dough to form a cross, cutting about 1/2 inch deep.
  7. Transfer the shaped dough to the prepared baking tray. Bake for 20–25 minutes, checking at the 20-minute mark. The bread is done when the top is golden brown and the base sounds hollow when tapped.
  8. Remove the bread from the oven and allow it to cool completely on the tray before slicing and toasting.

Notes

Oatmeal bread.Swap 2 tablespoons of flour with rolled oats, and sprinkle some oats on top before baking the bread.
Raisin bread.Fold through ¼-½ cup of raisins into the dough. For a sweeter bread, add ¼ cup of sugar.
Walnut currant bread.Fold through ¼ cup of chopped walnuts and ¼ cup of dried currants (or cranberries).
Whole grain bread.Use whole wheat flour and add ¼ cup of mixed seeds into the dough, and sprinkle some on top before baking.
Rosemary bread.Add 1 tablespoon of rosemary and ½ teaspoon of extra salt, and sprinkle coarse sea salt on top before baking.