Bread without eggs

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to bake bread without eggs and without milk? Prepare the necessary ingredients for this. Sift the flour through a sieve in advance to saturate it with oxygen. Thanks to sifting, the dough rises better and the finished products are airier and softer. Take warm water (35-39 degrees). In a warm environment, yeast will work more actively.

2. STEP 2

   

   Pour warm water into a large bowl and add salt, sugar and yeast. Mix. To add flavor to future bread, you can add spices or dried herbs. Leave for 5 minutes for the yeast to activate.

3. STEP 3

   

   Then pour vegetable oil into the bowl.

4. STEP 4

   

   Gradually add flour and knead the dough. You may need a little more or less flour than indicated in the recipe. Therefore, focus on the consistency of the finished dough.

5. STEP 5

   

   The dough turns out soft and plastic. Almost does not stick to your hands. To prevent the dough from absorbing excess flour and stopping sticking to your hands, grease your hands with vegetable oil and coat the dough on all sides. Cover the dough with a towel and place in a warm place for an hour.

6. STEP 6

   

   During this time the dough will increase in size. Knead him.

7. STEP 7

   

   Place the dough in a mold greased with vegetable oil. If there is no mold, then you can put the dough on a baking sheet covered with parchment. Then the homemade bread will turn out round. Leave the dough in the mold to stand for another 15-20 minutes. It will fit a little and can be put in the oven. Bake white bread in an oven preheated to 180 degrees for 40 minutes. Use your oven as a guide.

8. STEP 8

   

   The finished homemade bread will increase in size and become an appetizing golden color. Remove it from the mold, wrap it in a towel and cool. Enjoy your meal!

Comments on the recipe

Moderator Ksenia

23.12.2023

4.7

I love baking bread at home. I often use a bread maker for this. But bread kneaded by hand always turns out a little tastier than bread prepared with a kitchen appliance. And working with dough is always a pleasure for me. And if time permits, I can knead the dough for 15-20 minutes. I really love this thing. This time, to get tactile and emotional pleasure, I decided to knead the dough for bread without eggs. I used a little less flour than 400 grams (about 380 g). The dough is very pleasant, soft, pliable, elastic. I covered the well-kneaded dough with cling film and another towel on top. An hour later it increased significantly, 2.5-3 times. I don’t have a special mold for bread, so I simply baked the bread on a baking sheet on a silicone mat (after letting the dough rest for another 15 minutes). After 20 minutes of baking, the bread was ready. The crust was hard, but when pressed it was clear that the bread was soft inside. I brushed the bread with plain water and left it to cool in the oven. The bread turned out amazingly delicious. The cooled crust became limp. The crumb is dense, but at the same time fluffy and soft. When pressed, it returns to its original shape. Oddly enough, the bread has a milky smell. When slicing, the bread does not crumble. Julia, thank you very much for the wonderful recipe! I'll take a note. Now I will bake this bread often.

nafany

23.12.2023

4.8

Hello. I want to try to bake bread according to your recipe. Please specify how long you need to knead the dough with your hands (I don’t have a stand mixer) and the recipe indicates vegetable oil - 2 tablespoons - this is for the bread recipe and you also need a little separately for lubricating the mold and hands? When the bread is baked, do you need to grease the crust of the top of the bread, and if so, then with what? I just want homemade bread *-) Thank you.