Sourdough Sandwich Bread
Bake in a springform pan, then cut into wedges for party sandwiches or family dinner.
Servings
8servings
Cook Time
20minutes
Servings
8servings
Cook Time
20minutes
Ingredients
Instructions
  1. In a large mixing bowl, combine warm water, sugar and yeast. Let stand 5 minutes, until frothy.
  2. Into the yeast mixture, stir in plant based milk, the baking soda/water mixture, salt and 1 cup of the all purpose flour. Mix well with a spatula. Add the remaining 1 1/2 cups of flour, until the dough is sticky and dense. (I use my hands to mix it in the final stages.)
  3. Lightly oil the bottom and sides of a springform pan (or any baking dish you use: one or two pie pans, ramekins, etc.)
  4. Place the dough into the pan and spread the edges to reach as close to the pan edge as you can. The dough will rise enough to reach the sides and will thicken, too, so don’t worry it will be too thin.
  5. Cover the pan with plastic wrap and place in warm spot to rise for one hour. After 40 minutes, preheat the oven to 375 F.
  6. After the 60 minute rising is done, remove the plastic wrap and bake 20 minutes or until golden brown.
  7. After removing from the oven, brush the top(s) of the bread lightly with vegan butter. Optional: sprinkle the tops of the buns with garlic powder or garlic salt.
  8. Cool completely in the pan, remove the sides and bottom of the pan, if using a spring form. Otherwise, invert your pan to remove the bread and let it cool on a cooling rack.
  9. Use the same day or wrap with plastic wrap to keep it moist until you use it. Use within 2 days to prevent drying out and crumbling. For sandwiches, slice the entire loaf lengthwise, using a good, sharp bread knife.
Recipe Notes

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