• 2 packs of yeast
  • 1/4 cup warm water
  • 2 cups hot water
  • 3 tablespoons vegan sugar
  • 1 tablespoon salt
  • 3 cups flour
  • 1/3 cup vegetable or corn oil
  • 3 cups flour


Note: This recipe works best if all ingredients are set out, ready to go, in advance. Also, make sure the vegan sugar, salt, flour, and oil are measured in the exact amounts called for.

Pour warm water into a small ceramic bowl and add the yeast, but DO NOT STIR. Set aside.

In a large mixing bowl, pour hot water over the vegan sugar and salt, then stir with a wooden spoon to completely dissolve. Combine 3 cups flour with the water mixture. Pour the oil on top of the dough mixture then add the yeast mixture on top of that, but DO NOT STIR. Top with the remaining 3 cups of flour and mix well. (I begin mixing with the wooden spoon but I very quickly have to move into squishing the dough with my hands.) At this point, the dough should be pliant and moist, but not gooey. Cover the bowl with a damp towel and set aside to rise for at least 45 minutes. (I’ve left it for almost two hours.)

On a lightly floured cutting board or countertop, divide the dough into half. (If my partner’s home, this is when I call him in to knead the dough — a must in his opinion. But the recipe actually calls for no kneading; I’ve done this recipe many times without kneading anything and it always turns out really good.) Flatten each half into roughly an oval/rounded rectangular shape, about 1/2- to 3/4-inch thickness; then roll the dough lengthwise and place on an ungreased, but very BIG, cookie sheet. (If you don’t have a very large cookie sheet, use two cookie sheets, one for each half of the dough.) Cover the dough with a moist towel and set aside to rise again for another 45 minutes (or longer).

After the dough has risen the second time, preheat the oven to 375 and bake for exactly 23 minutes. If you can keep everyone from digging in right away, allow to cool for about 15 minutes and then enjoy. (Also, before the vegan bread bakes, you can slit the top of each lump of dough a couple of times and brush lightly with some kind of egg substitute. The glaze helps the vegan bread come out with a slightly crunchier crust. I don’t usually bother.)

Whenever I go to potlucks, I bake this vegan bread and it disappears within minutes. I’ve even had special requests for it. At home, my partner and his kids consider this bread to be the best part of the meal. They constantly ask me when I’ll make more big vegan bread. At a family Christmas, after I found out that store-bought rolls (ick!) would be served with the Christmas Eve dinner, I announced that I would make homemade vegan bread. Since dinner would be served in a little less than two hours and since my family knows how much I absolutely detest cooking, my mother thought I was lying. She couldn’t believe that I could make “respectable” bread without any kneading and in time for dinner. I made this vegan bread and, as usual, it vanished almost instantly. My mother got this vegan bread recipe from me. I think the dogs got the store-bought rolls.

I’ve never added any ingredients to enhance or add flavor to this recipe. I would be interested in hearing from others who do.

Also, I don’t bother with the optional egg glaze because I don’t eat eggs and the egg “substitutes” in grocery stores are essentially egg whites. Does anyone know of something else that can be used as a glaze?

Nutritional Information? Good question.

Serves: 2 huge loaves

Preparation time: Two and a  half.