Dairy Free Bread
Simple dairy-free quick bread made by curdling milk with vinegar to create a buttermilk substitute, then mixing with flour and baking until golden.
Equipment
- Oven
- large baking tray
- Parchment Paper
- Small Bowl
- Large Mixing Bowl
- Spoon or spatula
- Sharp Knife
- clean work surface
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
Instructions
Instructions
- Preheat the oven to 200°C / 400°F. Line a large baking tray with parchment paper and set aside.
- In a small bowl, combine 1 cup milk of choice and 2 tablespoons white vinegar. Stir once, then let sit undisturbed about 10 minutes until the milk curdles.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon sugar until evenly combined.
- Pour the curdled milk into the dry ingredients in two additions, stirring gently with a spoon or spatula after each addition until just combined. The mixture should form a sticky dough; do not overmix.
- Lightly flour a clean work surface. Turn the sticky dough out onto the floured surface and sprinkle about 1 tablespoon of flour on top of the dough.
- Using floured hands, knead the dough gently 8–10 times until it comes together into a rough dome. The dough should remain somewhat sticky.
- Place the dough dome seam-side down on the lined baking tray. Using a sharp knife, make two cuts across the top to form a cross, cutting about 1/2 inch deep.
- Bake in the preheated oven for 20–25 minutes, checking at 20 minutes. The bread is done when the top is golden brown and the bottom sounds hollow when tapped.
- 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.
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.